Puffer Fish – A Dramatic Dish That Is Both Eaten And Trembling

The poison of a pufferfish can kill 30 people, and if not properly prepared, this specialty can kill diners.
Puffer fish - a poisonous drama that is both eaten and trembling
The first time Angela Hui, a tourist from London, England, heard of puffer fish was in an episode of The Simpson Family. Homer goes to a new sushi restaurant and orders pufferfish. The chef is busy so the students do it instead, the guy is very bad. Homer finished eating and was told he would have 22 hours to live

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Puffer fish contains a large amount of the deadly toxin called tetrodotoxin, found in the ovaries, eyes, skin, blood and liver, the best part - but also unique. Photo: Savor Japan.
Years later, she stood in front of a restaurant with only 24 seats, serving puffer fish in Abeno-ku, Osaka city She is also following in Homer's footsteps, enjoying the famous Japanese dish - puffer fish - one of the most unique fish in the world.




"Puffer fish is 1,200 times more toxic than cyanide and a puffer fish can kill up to 30 people," explained Kuniko Morioka, a Japanese translator for Hui as the two were sitting on the chairs.
Within 20 minutes of eating it, diners may experience symptoms such as nausea, dizziness, stomach pain, followed by breathing problems, paralyzed muscles and heart palpitations. There is currently no antidote found.
Yamaguchi doesn't need to advertise its restaurant, it spreads by word of mouth among Japanese gourmet, puffer fish enthusiasts. Photo: Angela Hui.
The restaurant owner and chef is Noboru Yamaguchi. He has been cooking puffer fish for over 20 years and inherited this restaurant in his twenties His late grandmother opened a restaurant in 1949 and was the first woman in Japan to obtain a license to make puffer fish.



Most chefs must undertake at least two years of rigorous training, then apprentice and pass a tough test before being eligible for a license. The government also introduced a strict law regarding the handling and preliminary processing of puffer fish.
“Learning to make pufferfish is like learning to drive. You get better with practice, it's a skill you'll never forget, ”said Yamaguchi. Puffer fish poisoning deaths rarely happen to specially licensed chefs.
The first thing Hui enjoyed was a plate of sashimi Torafugu with paper-thin fish pieces, a bowl of fish skin rolled up with seaweed and scallions. On the side is the esoteric ponzu sauce of Yamaguchi grandmother and spicy radish for dipping.
Puffer fish dishes are often beautifully arranged by chefs.



Above is a puffer fish hotpot. Photo: TripAdvisor.
Next, female visitors enjoy shirako (fish testicles), taste like cream pudding. The Japanese believe that this is a dish that helps women's smooth skin, and enhances men's health. Fish testicles are rare, and are only available for two months a year, during mating season. The main dish is fugu nabe, porridge using leftover broth cooked with eggs.
"It is necessary to soak in water for at least an hour to wash off excess blood, as it can still contain toxins," Yamaguchi said of preparing puffer fish. After that, it is arranged into thin slices and left in the refrigerator for 8 hours.



This process allows the fish to darken, increase flavor and soften the meat.
At the end of the meal, Yamaguchi gave Hui a farewell gift: A box of Manju - a Japanese dessert made of wheat flour, rice flour, arrowroot flour, rye, and red bean paste, stamped with its own logo. “It was a sweet gift to take home as a souvenir, or in my case, proof that I live to tell this story. Like Homer, ”Hui said.
There are more than 120 species in the pufferfish family, of which about 50 have been found in Japan and only 22 are edible. Torafugu is considered the most popular, the most delicious, but also the most expensive. Those who want to try thrills will pay 5,000-35,000 yen (1-7 million VND) for each of these adventurous culinary experiences. The menu includes many dishes such as sashimi, chirinabe hot pot, fugu karaage rib (deep fried puffer fish), porridge and shirako (fish testicles) drink with sake.




According to Nam Tran / Vnexpress
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