Welcome to the Blogging from A to Z Challenge! Each day in April (except Sundays) I’ll be posting about unusual and exotic foods.
It’s called fugu in Japanese, but you might know it as a pufferfish. Fugu can be poisonous unless it’s prepared correctly. The toxic parts of the fish must be carefully removed. There are strict controls over the restaurant preparation of fugu, and only chefs who have undergone three or more years of difficult training are allowed to prepare the fugu.
The liver of the fugu contains tetrodotoxin, which is 1,200 times more lethal than cyanide. But it’s the liver that everyone wants! Qualified chefs prepare paper-thin slices of fugu sashimi.
So, would you eat the fugu?
I’m not brave enough, I’m too finicky an eater
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My dad used to catch what he called puff fish in New London. We always threw them bacj (they were small). Same thing, I wonder?
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I’ll pass on this one, but I like to watch them swim at the aquarium.
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Fascinating!!! I wonder how many have been poisoned or died. I also wonder how they came to eat it, love it, and learn it might or might not be poisonous. DAMN! Now I have to do some more research Martha (That’s a good thing!)
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Absolutely not! The paper-thin slices of sashimi in the picture look ever so pretty though. 🙂
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They are a remarkable fish. I think I’d rather watch them swim in the ocean.
The Letter F
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I’ve seen them and have read about chefs preparing them. I don’t know if I’m brave enough to try it as I would have to trust that the chef removed the poisonous part. I think I’ll skip it.
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I’d skip it too, Bonnie!
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I don’t think I would try to eat it. I’m not that brave.
Monstrous Love from A to Z
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I’m not brave either, Patricia. Thanks for stopping by – going to check your blog.
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I wouldn’t eat it, but my grandson and I watched one of his cartoon shows that talked about puffer fish and how they make these beautiful nests in the sand for egg-laying.
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And isn’t that enough, Denise?! 😉
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May as well live dangerously! Looks good by the way
F is for Free motion
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Bravo!
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