Because the species of puffer fish cultured artificially are different. The toxicity of cultured puffer fish is lower than that of wild puffer fish, but it still exists in the eggs, blood, skin, eyes and liver of cultured puffer fish, among which the toxicity of fish eggs and liver is the strongest.

The puffer fish can be eaten after processing and cooking, but the chef who processes puffer fish must undergo special business training and obtain certain qualifications before taking up his post. The treated toxic wastes such as ovaries and livers should be treated in a centralized and unified way. Precautions: puffer fish are prohibited from being processed by themselves, and can only be eaten after being processed by a chef with a puffer fish cooking license.

Nutritional value of puffer fish

Braised puffer fish is the most traditional and classic practice in Yangzhong, Jiangsu Province, where puffer fish is popular, because puffer fish contains a lot of amino acids and collagen. There are also stewed puffer fish with radish and puffer fish with original juice. However, when braising or cooking puffer fish, you must pay attention to cooking until it is cooked thoroughly before eating.

"This year, the breeding time of the dark-striped oriental dolphin on the market is about 14 months, and the specification is 300 ~ 500 grams/piece, with an average of no more than 100 yuan per piece. Zhejiang will also be our key development area, with general agents in Hangzhou, Wenzhou and Taizhou. "

Liu Dayong, general manager of Zhongyang Group, told Qianbao that according to the regulations, their company only supplies fresh puffer fish with viscera removed, leaving only flesh and bones, and the viscera of puffer fish is not allowed to go on sale.