The detoxification process of puffer fish is very complicated and requires highly skilled professional chefs. It is best not for ordinary people to try it on their own.

Puffer fish contains neurotoxin - tetrodotoxin. Its toxicity is stable and cannot be destroyed by frying at 100℃ for 8 hours, salting, and sun exposure. Its toxicity is equivalent to highly toxic drugs. 1250 times that of sodium cyanide.

The toxicity of puffer fish can be divided into weak, strong and severe. Among them, the liver and reproductive organs of female fish are highly toxic, the kidneys and eyes are highly toxic, and the blood is weakly toxic, but the muscles are not toxic.

Slaughtering puffer fish is a very tedious procedure. If you are not careful, it can easily cause poisoning. Fish ovaries must not be eaten. The blood in the fish must be cleaned. Steaming must take more than one hour. These techniques must be learned specifically and systematically.

Baking puffer fish has become a unique skill, mastered only by a few chefs. There is also a saying that after the chef cooks the puffer fish, he must take a bite in front of the diners to confirm that there are no problems.

Extended information:

Wild puffer fish are not edible.

Because pufferfish tastes delicious, there is a saying among the people that they will eat pufferfish to the death. There are cases of poisoning and even death caused by eating puffer fish in various places.

According to regulations, any catering service unit is prohibited from processing and operating all varieties of wild puffer fish, any catering service unit is prohibited from operating farmed live puffer fish, and any catering service unit is prohibited from operating unprocessed fresh puffer fish.

The cultured pufferfish must be processed by qualified agricultural product processing enterprises before being sold. The puffer fish of processing enterprises should come from puffer fish source bases registered with the Ministry of Agriculture.

Only farmed puffer fish processing enterprises that have been audited by professional associations have removed toxic parts and edible parts of tetrodotoxin (the skin and meat can be with bones) according to strict processing technology requirements. The puffer fish products have been inspected Only after it is qualified and accompanied by a certificate of conformity can it be put on the market for sale.