There is a saying: "Spare no effort to eat puffer fish". Puffer fish is a rare river food, delicious flavor, attracted many diners to taste. But the puffer fish contains poison, mainly in the viscera and blood. If it is to be eaten, it must be cooked by experienced professional chefs. The ingredients must be live, slaughtered on site, the internal organs removed and the blood washed out before it can be made. For safety reasons, the chef must taste the food and prove that there is no risk of eating it before it is served to diners. Thus, it seems that the profession of chef is also risky.
The lovely-looking puffer fish, also known as ball fish, inflatable fish, balloon fish, it is indeed very common in the tropical ocean, but also a kind of fish that people can not guess. Let's say, it is the most skillful play is can put their own body inflated to the original 2-3 times, once it is frightened or disturbed, it will be the water or air, squeezed into the body of a bag, as a way to intimidate the enemy, to prevent the predator's next attack. Even so, the pufferfish has become a common food fish on the dinner table, and except for artificial farms, it is a relatively rare fish in ordinary mountain rivers and streams. Their heads are diamond-shaped, square, etc., depending on the species, and some pufferfish have beautiful markings, while others do not. They usually hide fine spines and swell up like a ball with thorns when they are startled, which is collectively known as the "Three Fresh Fish of the Yangtze River" together with swordfish and anchovies. The meat is so tender and flavorful that it has made countless people salivate since ancient times.
In Japan, puffer fish is a delicacy in the eyes of gourmets, people also praise it with soft, tender, silky, saying it is indescribably delicious, and the Japanese raw food is different, the best month to eat puffer fish in the country, mainly in the end of March to the beginning of April, this time of the year, the puffer fish grows to spawning period, after a winter of slow feeding, they have a more favorable ratio of fat and flesh, the problem is, the level of toxins in their bodies is also a problem. The problem is that the toxin content in their bodies has also reached a high peak, so the chef needs to be more careful in the process of handling, we must know that in more than 100 kinds of puffer fish, many puffer fish are poisonous, and there are not a few human beings who have been killed by eating puffer fish in the early years, don't forget, since ancient times, there is a saying of "laying down one's life to eat puffer fish", which means that this puffer fish has poisonous properties. It is said that the puffer fish is poisonous, tasting this delicious food, roughly, is the need to take life to risk, the puffer fish in the end can not eat? Where does the poison come from? How toxic is the puffer fish, hundreds of years the Japanese are really risking their lives to eat puffer fish? After reading had to admire the Japanese, first of all, to make it clear that the puffer fish is not a lifetime contains deadly poison, the source of this toxin, in addition to the main species of bacteria from its body, but also with its consumption of a large number of special algae, because the puffer fish after consuming the algae, it will be converted into toxins in the body step by step, some experts say, tetrodotoxin paralyze the nerves, mainly muscle paralysis, serious time, the muscles of the diaphragm will be paralyzed. The muscles of the diaphragm will be paralyzed, resulting in the patient can not breathe, and time will not be able to rescue.
You may not know that tetrodotoxin is one of the most toxic neurotoxins found in nature. In the current situation, there is no specific antidote, poisoning, if you do not seek medical attention in time, 10 minutes to 6 hours will die. To be clear, tetrodotoxin is mainly secreted by some bacteria in the ocean. To put it simply, organisms in the ocean, including fish, shrimp, algae, etc., may contain tetrodotoxin. However, as the amount of these toxins is extremely small and cannot be accumulated, thanks to the fact that tetrodotoxin is well tolerated by puffer fish, it can be accumulated in the body continuously, so much so that the toxicity of tetrodotoxin in the wild is very high. According to chemical analysis, tetrodotoxin is an anesthetic that is fully 100 times more potent than cocaine. What's even more amazing is that a white powder extracted from a medium-sized puffer fish, which is about 1/10th the size of an aspirin, can poison up to 30 people.
So it seems that pufferfish is the most poisonous food on the human table. In reality, puffer fish does have extraordinary medicinal powers. It is said that in an accident, a person just ate a mouthful of roasted puffer fish's innards, and was in a coma for 24 hours. Do you know the horrible sight of death after eating puffer fish? An eyewitness said that the poisoned person was thinking clearly, could not speak or move, and eventually could not even breathe. What is certain is that the Japanese know very well that puffer fish is highly poisonous, and they love to eat it, mainly because they know how to handle clean and poisonous puffer fish. Within Japan, all chefs who handle puffer fish need to have a professional certificate before they can go on to become chefs, and it is not a particularly easy task to take this recognized certificate. After all, the secret to surviving after eating the freshest thing like blowfish is in the preparation. Those in the know understand that the edible part of the pufferfish is its meat, as long as it is not contaminated with liver, ovaries, intestines, kidneys or eyes. Embarrassingly, despite the fact that the people who cook pufferfish are trained to do so with great care. Still, over the past 20 years, more than 200 people have died in Japan from eating puffer fish, and most of these deaths were caused by eating their own puffer fish that had not been handled properly. The second reason is that some pufferfish lovers, seeking a strong thrill, plead with chefs to make them livers and ovaries with the toxin removed. Theoretically, the recovery rate from this deadly poison is 50%, but it has to be said that eating the entrails of a puffer fish is often one's "last" meal, and this is rarely the case if one eats a puffer fish prepared by an experienced chef.
Fugu came to the United States around 1989, and not without opposition. Let's say a restaurant in New York and the U.S. Food and Drug Administration, negotiated for four full years before being allowed to import puffer fish, and the Administration also required that they only be allowed to import tiger puffer fish from Shimonoseki City. The reason for this was simply because there had not been a single case of pufferfish poisoning in Shimonoseki City in the past half century, and pufferfish are only allowed to be flown into the United States during the non-mating season between October and March each year after all the poisonous parts have been removed and the purpose of their use has been stated. As you probably know, even after careful handling, there are traces of tetrodotoxin in pufferfish, and what are the effects of consuming these in small amounts? It causes a slight anesthetic effect. Generally speaking, the feeling of "pufferfish intoxication" is manifested by a slight trembling of the lips and a slight numbness of the fingertips, which is considered by pufferfish enthusiasts to be the most enjoyable sensation of eating pufferfish, and no one believes that such a reaction will cause death in human beings, although there are quite a few restaurants specializing in pufferfish nowadays. Puffer fish is 100% non-toxic, fortunately, artificial freshwater breeding varieties of puffer fish, their toxicity is much lower, coupled with chefs to deal with more and more scientific, even so, people should be careful not to crave for puffer fish delicious, resulting in food poisoning.
The main thing is to eat that kind of feeling
Now there are cultured puffer fish, toxin is very low, but there must be a professional chef to do the taste of very fresh, eat it will not forget the kind of so be sure to try once in your life
The puffer fish is poisonous, and has long been a "conclusive", really did not joke with you: Always and we said: Eat any kind of food.
Eating any kind of food, you should be "safety conscious".
Often some "puffer fish poisoning" events, the culprit of such events is "tetrodotoxin".
Please make it clear that the toxins in puffer fish mainly exist in the ovaries, liver, kidneys, eyes, blood, skin, gills and other tissues outside the puffer fish meat, and the ovaries and liver are the most toxic. The meat is non-toxic, depending on the circumstances.
It is because of the specificity of puffer fish toxin that the profession of "puffer fish de-toxicizer" has been created. Only the "professional people" who have a lot of experience in killing puffer fish can remove the toxin from the puffer fish completely, and then it can be cooked and served for tasting.
Although fish is very tasty, there are some parts of the fish that you really shouldn't eat:Fish that are "higher up the food chain" are at a higher risk for heavy metals such as mercury, and a higher risk of food poisoning, and are not recommended for consumption, including tuna, shark, swordfish, and swordfish.
Fish including tuna, shark, swordfish and swordfish are not recommended for consumption.
Fish on the market can be divided into wild fish and farmed fish, many people like to "hunt" for "wild fish" as well. However, there is too much uncertainty in the living environment of wild fish, whether the water quality is safe, whether there is pollution, whether the heavy metal exceeds the standard, and so on, will increase the risk of its "enrichment of toxins".
These include tetrodotoxin, ciguatoxin, and other toxins; you'll be safer if you don't eat wild fish.
Fish gall bladder, in the world, has the effect of "brightening eyes and clearing fire", but this is a rumor, it is poisonous.
Most of the fish bile contains hydrocyanic acid, bile acid and other "toxins", including crucian carp, carp, grass carp, fathead minnow and other kinds of "bile toxic fish".
Fish bile poisoning, very scary, a short period of time onset, poisoning will lead to liver and kidney damage, and even lead to death in serious cases.
With this in mind, it is important to remove the bile from fish before eating them; if you break them by mistake, you need to clean them completely.
Before tasting any delicacy, you should first find out if it is safe. Taste food with reason and a high food IQ, and you'll reap the benefits of health and happiness.
Hi, I'm Oscar's Cookbook, and I hope the following answers help you.
The puffer fish is a combination of poison and freshness that makes people love and hate it, and they can't stop eating it, so they have to try it. The toxicity of puffer fish is equivalent to 1250 times the highly toxic drug sodium cyanide, as long as 0.48 milligrams can be fatal. But the meat contains no toxin.
Puffer fish meat white as frost, meat flavor, tender and delicious, high protein content, rich in nutrients. It contains a variety of trace elements. The content of anti-cancer and anti-aging elements is higher than that of turtle and sea cucumber. So there is a saying that: not eat puffer fish, do not know the beauty of fish.
There are many ways to prepare puffer fish, such as sashimi, braising, and white sauce. However, it needs a professional chef to handle it, so don't try it on your own.
The pufferfish is a high-grade aquatic products, nutritious, tasty, but also contains poisonous, if there is no professional chef to deal with private consumption at any time there will be life-threatening, so the Chinese government banned the private farming and selling pufferfish, basically can not be purchased on the market, rare as expensive, while China has also been affected by the influence of the Japanese pufferfish food culture, so many people like to taste. It's a very rare and expensive fish.
1. What is puffer fish: Puffer fish is also called balloon fish, when it meets danger and is frightened or excited, it will inhale the surrounding water or air into the body, so that its body expands to 2-3 times of its original size, in order to frighten the enemy, and stop the enemy from attacking.
2. Why is pufferfish poisonous: Pufferfish itself is not toxin, the toxin in its body comes from the toxin of algae in the growing environment, wild pufferfish contains poisonous, can't be eaten privately, the artificial cultivated pufferfish due to the strict control of the water quality, the growth of the environment does not have poisonous algae, so artificial cultivated pufferfish does not have toxin, the toxin is mainly distributed in the ovary, liver, liver, liver and other organs. The toxins are mainly distributed in the ovaries, liver, eyes, blood, skin, gills, the fish meat does not contain toxins, but if the fish dies, the toxins in the viscera will penetrate into the muscle, in which the ovaries contain the greatest amount of toxicity, followed by the liver, the toxicity of puffer fish in different waters is not the same, and the toxicity of puffer fish in different seasons is not the same, the puffer fish in spawning period has the greatest toxicity, and the toxicity of the wild puffer fish is more than that of the artificially cultured puffer fish.
Why do so many people like to taste it
1.Rare is expensive: Because puffer fish is highly toxic, the government in order to protect the health of the people, in the control of food safety in this area is very strict, the country is prohibited private farming and operation of puffer fish, September 2016 In September 2016, the General Office of the State Ministry of Agriculture and the General Office of the State Food and Drug Administration issued a notice on the conditional opening of pufferfish processing operations, which is limited to only two varieties, "red-finned pufferfish" and "dark-finned pufferfish," even with the conditional opening of the business premises operating pufferfish on the market are very few. Even if the conditions are open, there are very few places to operate puffer fish in the market, and they must be examined by experts in the relevant departments and filed for record in order to obtain the qualification to operate, and the ones that can be consumed in the country are basically artificially cultured puffer fish.
2. Nutritious and tasty: Pufferfish itself is tasty and tough with Q-quick meat, pufferfish meat can be made into sashimi, stew, congee, fishballs, charcoal grilled, deep-fried, hot pot, fish skin can be cold, there is always one for you to eat, pufferfish is low in fat content, rich in proteins, vitamins, trace elements, high in nutritive value. It's low in fat, rich in protein, vitamins, trace elements and high in nutritional value.
3. Influenced by Japanese puffer fish culture: Fugu is a traditional Japanese food, since ancient times, Japan has eaten puffer fish food culture, Japan has experienced the consumption of puffer fish to the prohibition of puffer fish, and then to regulate the consumption of this process, the chef who cooks puffer fish in Japan to go through several years of professional training and qualification recognized by the relevant institutions to carry out the cooking operation of puffer fish. The cooking operation of puffer fish, Shimonoseki, Yamaguchi Prefecture, Japan, is the origin of Japanese puffer fish, where you can feel the culture of Japanese puffer fish very strongly, tourists who come here will taste the puffer fish food here, and the practice is varied, which can be eye-opening, and there are a lot of Chinese in Japan, so the promotion of the puffer fish culture in China has played a certain influence.
In summary, although puffer fish is poisonous, but due to the high nutritional value of the puffer fish itself, the flavor is delicious, and rare so many people want to taste it, and at the same time, China has been y influenced by the traditional Japanese puffer fish culture.
The body has tetrodotoxin, an alkaloid, which paralyzes the nerves, and eventually the heart stops beating and dies.
The toxicity of the pufferfish is also related to its reproductive cycle. It is most toxic when spawned in late spring and early summer.
The toxin paralyzes the nerves, vomits, cools the limbs, and stops the heart and breathing.
Tetrodotoxin and tetrodonic acid are found in the body of the pufferfish. These are two highly toxic substances. It is determined that the toxicity is equivalent to 1250 times the highly toxic sodium cyanide, and is by far one of the most toxic non-professional proteins in nature.
Tetrodotoxin is mainly concentrated in the ovaries, liver, blood, and to a lesser extent, eyes, gills, and skin, and this toxin is chemically more stable, and cannot be destroyed immediately after general frying, boiling, pickling, tanning, etc. Therefore, the mortality rate of human and animal poisoning is extremely high.
I am Hangzhou from the kitchen for more than ten years, puffer fish is more eaten on the side of Huzhou, Jiangsu Province, now eating puffer fish must have a national certificate to deal with the sale, we are also many years ago privately dealt with a taste of fresh just.
Although the meat of the puffer fish is very tasty, if not handled properly will lead to poisoning, triggering the risk of life, so in the usual time to eat puffer fish must be delicate, and have a professional approach, before the use of puffer fish, it must be repeatedly cleaned up the inside of the venom completely out, do not recommend that you do it yourself at home.
The use of puffer fish such as improper handling, can indeed poison people, often reported.
Curious about the ingredients are certainly there, today is a simple introduction, because if the puffer fish after the master treatment, the flavor is really delicious and nutritious, I cook puffer fish a few years of experience is as follows: (1) first of all, edible puffer fish is best to use in Jiangsu, Zhejiang, an artificially farmed puffer fish, not only lower toxicity, but also the head of the fat. And must need live fish, dead puffer fish is not only difficult to deal with toxicity, because the puffer fish toxins are mainly in the eyes, blood, ovaries, liver and other parts of the fish meat non-toxic, but the fish is dead, the meat is contaminated, and the fresh flavor has changed.
(2) to kill the fish is the most important, first put pots of water, but also to the faucet constantly release water, the puffer fish on a plate, with scissors first cut off the fish eyes, and then cut the fish on both sides of the shark's fins. Then use scissors to cut open the fish belly (at this time, one side operation, the fish blood keeps flowing, do not stop the tap water) scrape clean the fish viscera, near the tail of the fish there is a cross-bone need to be cut off, and then turn up the fish skin on the back of the fish, the place to remove the fish skin fat, drain the blood and water, the present snow-white body of the fish. The finished puffer fish is then floated in clean water for more than 20 minutes (without stopping the tap water), which completes the first step of the operation. The liver of the puffer fish can also be eaten, but it needs to be floated (without stopping the tap water) for more than three hours to bleach out the tetrodotoxin before it can be eaten. It has a muddy flavor. It can also be used as an omelette.
(3) cooking (puffer fish sashimi, abalone juice steak puffer fish, white sauce puffer fish) here to introduce the majority of chefs to make the white sauce puffer fish with ginger and onion pot, put the Venus brand rose wine a little, and then put the first with lean meat, chicken and other boiled soup with the boil rolled into the casserole to change the fire into a good deal of puffer fish slow fire for half an hour or so, and then collect the juice to the soup has a little gelatinous, flavored that is, the meat smooth The soup is thick, white and fresh, and can be compared to the fins in a good thick soup.
Now on the market to eat puffer fish is relatively small, after all, life is once, generally now eat more spiny dolphin, spiny dolphin, also known as small hard jaw fish. And the river jack is a close relative, the abdomen has a large air sac, mostly living in the tropical offshore. The whole body is full of hard spines, and the color is mostly brown. The meat of the spiny dolphin is also quite tasty when handled well.
It's the season to eat puffer fish, puffer fish looks stupid, stupid, also born with this poisonous, still can not escape the fate of being eaten. In the many gourmet, there is a "deadly delicious" by many gourmet, eaters of the pursuit, that is to say, the more delicious flavor, the greater the risk of eating, that must eat. Although puffer fish toxicity, but to eat all over the world foodies is an ultimate test, did not go through this test of life and death, good enough to say they are foodies? The only thing you need is a spirit of excitement to eat puffer fish.
In fact, who really do not take their lives seriously! Whether in our country or in Japan, South Korea to operate puffer fish are to test, have a license to let dry, before there is a puffer fish on the table cook to first taste the saying. Blowfish is delicious in its skin, bones, meat, white (spermatophore), ovaries, blood, liver are poisonous, if there is nothing you can not think of, do not touch it.
I've eaten blowfish like the one in this photo, a small one for each person, and the broth is very thick, but to be honest, it's not as tasty as it's said to be, so I'm not sure I'd want to risk my life to try it. Puffer fish on a little late, have eaten seven or eight minutes full, puffer fish skin is thicker, more gelatinous, a little prickly skin, fish and other fish is almost the same, in line with the principle of not wasting the fish meat and half a skin left, was laughed at and said that I don't know what to do, with the fat is really can't eat it ah. It seems that I can not enjoy this blessing ah.