#Sashimi fugu skin

As you say in the first chart there are close to 20 varieties and teh toxic levels are very different, eat the wrong part of the wrong fish and you could die. Most of the fugu poisonings (same as for the mushrooms) are due to people trying to prepare the fugu themselves.

The result are from the same ten year period. Scroll down a bit more and they will compare the number fugu poisonings (first line) with the number of poisonings from mushrooms. Scroll down just a little and you will see a chart with 4 columns, the first column which contains numbers are the years 5 is 1993 and it ends with 13 (2001), the next list is the # of incidents of fugu poisoning (nationwide for that year), the next is the # of people treated for the poisoning, and the last column is the # of deaths. Here is a chart of teh # of fugu related deaths in Japan for the years 1993 to 2001: Here is a chart of some of the fugu varities and their toxic parts (in both English and Japanese): This is a reason it should be prepared by a professional. Not all fugu are poisonous and those that are vary in their toxicity and where it is located. We have just entered fugu season in Japan and fugu can be found in any supermarket, fugu sliced up as sashimi, fugu to be deep fried, fugu for nabe, etc. If it is prepared properly there should be no risk. I have never heard the Japanese talk about the dangers of fugu or see eating it as a risk. This endless cycle of food is one of the happiest things about living in Japan.Fugu in Japan is treasured because it is a seasonal delicacy, no different than the way they feast on matsutake in the late summer/early fall. After the Fugu season, spring comes and so do “初鰹” (“Hatsu Gatsuo” – First skipjack tuna). The best season for eating Fugu is generally from the end of January to the end of March. In modern times, in order to cook Fugu appropriately, “板前” (“Itamae” – chefs) have to get a licence from prefecture.ĭespite all the precautions required to prepare a fugu dish, one can eat such a meal starting at about $30 only (€25). Only married men were allowed not to take part in Fugu Nabe party. In close groups, nobody could avoid eating this tasty but dangerous food. In the Edo era, everybody knew the wonderfulness of Fugu dishes. Scientists haven’t elucidated this mystery yet. “Goma Fugu” (one kind of Fugu) has a strong poison in its ovary, but after some authorized companies pickled it in a fermented medium of rice bran and brine for more than two years, poison magically disappeared. Even though there are several ways for eating Fugu, the most adventurous one will be “Fugu no Nukazuke” (paper thin sliced, delicious with sake). The poisonous parts (liver mostly) depend on kinds and places of origins of the fugu. The toxin has an effect on the nervous system, paralyzing victims and preventing them from breathing. As a matter of fact, that poison is 1,000 more deadly than cyanide, with no antidote. Let it be known: pufferfishes are one of the most poisonous animals. That's because the toxin (namely tetrodotoxin) can kill people – each year a few die because of that. Those fishes accumulate neurotoxin by eating other infested fishes. Japanese aquaculture can now breed poison-free fugus.īut most fugus served in restaurants are still of the natural kind, requiring thorough preparation. As you might know, Fugu contains a strong poison. 1,000 times More poisonous than cyanideīut just like a Rose has thorns, delicious Fugu dishes bear hazards. “Tecchiri” (Fugu pot) has plenty of collagen and is thus a well-balanced food in terms of nutrition and beauty for women’s skin. “Fried Fugu” is a sort of sophisticated version of chicken nuggets. “Fuguyaki” – grilled Fugu – tastes similar to another elegant fish: “Kawahagi” (filefish). “Tataki” enables us to enjoy small chunks. “Tessa” (sashimi of Fugu) is slightly sweet and chewy.

#Sashimi fugu skin

It’s a cute fish, and its smooth skin looks very tasty. The appearance of Fugu (Pufferfish, or Blowfish) is very interesting (there are more than 100 species, from about 2 cm to 1 meter!). But why do Japanese eat fugu? Let's find out! Above all, “Fugu nabe” (Pufferfish pot) is the King of Nabe. For example, during winter in Japan, many Japanese people enjoy “鍋料理” (“Nabe ryori”, or “one pot meal”). Yet, there are still benefits and things to enjoy from this season. Most people don’t like Winter because it’s cold.