![]() The article emphasizes that fugu’s preparation requires a government-issued license and specialized chefs trained to remove its toxicity carefully. The writer also provides additional information about some frequently asked questions, such as what makes Fugu dangerous, how it’s prepared, and its legal status. The article briefly introduces what Fugu is and why it’s considered dangerous. ![]() The article about the top worst foods in the world highlights Fugu, a notorious meal with a dangerous tag. – Fugu is only legal in specific countries where it’s considered a delicacy. – Even with careful preparation, consuming fugu can still be a risk. – Fugu preparation requires specialized chefs with licenses and extensive training. – Fugu is one of the most dangerous foods in the world due to the presence of tetrodotoxin. The preparation involves removing specific organs and tissues that contain the poison.Ī: No, Fugu is only legal in specific countries, such as Japan and Korea, where it’s considered a delicacy.Ī: Fugu is said to have a subtle, delicate flavor that’s often served raw as sashimi. Q: How is fugu prepared to prevent poisoning?Ī: Fugu preparation requires skilled and specialized chefs with a government-issued license. However, note that even the slightest mistake can lead to a fatal dose of poison, making it a risk for those who dare to try it.Ī: Fugu contains a powerful and toxic poison known as tetrodotoxin (TTX), which can lead to paralysis, coma, and even death if ingested in high amounts. Its preparation requires specialized chefs trained to remove the toxicity of the fish carefully. Reputed for its deadly poison, but yet savored for its flavor, Fugu is undoubtedly not for the faint-hearted. With thanks to Tokyo Convention & Visitors Bureau.ĮDITOR'S NOTE: This video was originally published in July 2019.“Fugu,” also known as the pufferfish or blowfish, is one of the most notorious foods in the world. Wild fugu's high price guarantees that it is safely prepared by an expert chef, and when you're dealing with a potentially deadly fish, that price is reassuringly expensive. Another popular edible species across Japan, the Chinese puffer fish, has declined in population by 99.9% over the last 45 years.įarmed versions are much cheaper, and many more affordable chain fugu restaurants are starting to appear, but the farmed version is difficult to raise, and many consumers say it doesn't taste as good. Tiger puffer fish is near threatened, and in 2005 the Japanese government limited its fishing quotas and seasons. There's another reason tiger fugu is getting more expensive: overfishing. This method of killing the fish means that the meat stays fresh for longer, and at Yamadaya, the fugu is aged for 24 hours before it's served. And while the process looks gruesome as the muscles continue to spasm, the fish is dead. The fish is killed seconds before preparation. This rigorous regulation means that while the fish can be lethal, far more people die from eating oysters than fugu each year.Īll of the skill and training that goes into preparing this fish increases the price. The Japanese government tightly control who can prepare fugu, and chefs need to take an extensive exam before they're legally allowed to serve the fish. One of the hardest things to distinguish between can be the female fugu's ovaries, which are extremely toxic, and the male's testicles, which are a delicacy. The poisonous parts can vary by species, and hybrid species are appearing now that are even harder to tell apart. ![]() It takes a lot of skill and training to prepare the fish safely and know which parts are poisonous. The tetrodotoxin found in fugu is more toxic than cyanide, and each year about 20 people are poisoned from badly prepared fish. In 2018, a supermarket accidentally sold five packets of the fish that hadn't had the poisonous liver removed, and the town used its missile-alert system to warn residents. When selling such a dangerous food, safety is paramount. Each potential buyer puts their hand in the bag and makes their bid secretly, before a successful bidder is chosen. In Haedomari Market the fugu is auctioned off using a bag and hidden hand signals. Their fugu is caught in southern Japan and airlifted alive to their Tokyo restaurants. Yamadaya has been serving puffer fish for over 100 years. Wild torafugu is often found at high-end restaurants, where it's served as perfectly thinly sliced sashimi, deep-fried, and even used to make a hot sake called hirezake. But one is more prized, and more poisonous, than the others: torafugu, or tiger puffer fish. There are over 120 species of puffer fish, and 22 different kinds are approved by the Japanese government for use in restaurants. Account icon An icon in the shape of a person's head and shoulders.
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