Generally, experts who make puffer fish will bleed the puffer fish first, and then gut it after it dies. But if the internal organs are completely removed, not everyone can do it. Because the gallbladder of puffer fish is thin, it will break if you are not careful. No matter how clean it is when it is broken, it is 100% poisoned when it is cooked.
Pufferfish are usually kept in ponds. Before eating, net it out with a net bag, cut off the fins with a small knife, cut off the fish mouth to remove the fish eyes, peel off the fish skin, then cut open the belly of the fish and take out the highly toxic internal organs such as intestine, liver, ovary and kidney. Then cut the puffer fish meat into small pieces and put them in clean water to wash off the poison. The washed fish pieces are as white as jade and crystal clear. Next, cut it into pieces as thin as paper, and then arrange these fish slices into patterns such as chrysanthemums or cranes. When eating, pick up the fish fillet and dip it in the soy sauce and pepper on the plate and chew it slowly in your mouth. Drinking a bowl of puffer fish soup after eating fish fillets is really refreshing.
In China, in order to protect people's lives, the state explicitly prohibits restaurants from serving puffer fish. Japan has a long history of eating puffer fish, which has almost become an important part of its food culture. Chefs who cook puffer fish are all licensed. A qualified puffer fish chef must receive at least two years of rigorous training and pass the examination before obtaining a business license. Each puffer fish needs to go through 30 procedures to detoxify, and a skilled chef needs 20 minutes to complete it.
Although puffer fish meat is delicious, improper handling or overeating will kill people. Tetrodotoxin is a neurotoxin, which is nearly a thousand times more toxic than potassium cyanide. Every year, people in Japan die of eating puffer fish poison by mistake, so don't cook puffer fish yourself, especially those who are inexperienced will be in danger.