Toxins mainly exist in gonads, liver, spleen, eyes, skin, blood and other parts of puffer fish. Ovary and liver are more toxic, followed by kidney, blood, eyes, gills and skin, and testicles and meat are mostly weak or non-toxic. Ba Tai fish, in fact, is puffer fish, also called bubble fish. The toxin is relatively stable, and it is not easy to be eliminated by salting, sun exposure and general heating cooking.

To deal with toxins, it is necessary to remove the toxic parts of internal organs, skin and head before processing, wash blood stains, or cook for a long time, or pickle and eat. If a link is not carefully operated, the toxin will attack quickly and generally cannot be rescued. Therefore, puffer fish can only be sold after inspection and identification, and its processing waste should be destroyed.

Poisoning treatment

There is no specific antidote for puffer fish poisoning. After poisoning, the patient should be sent to the hospital for rescue, detoxification as soon as possible, and symptomatic treatment. The most effective way to prevent poisoning is to strictly investigate by the management department, prohibit the retail of puffer fish, and if found, concentrate puffer fish for proper treatment.

The puffer fish that need to be processed and eaten due to special circumstances should be concentrated in places where conditions permit. Of course, in order to prevent accidents, people should not take chances and eat puffer fish for the sake of greedy taste enjoyment.

The above contents refer to Baidu Encyclopedia-Bubble Fish.