Fugu, known in the West as Japanese Puffer or Blowfish, is one of several types of fish species from that family that are eaten as sushi - raw fish.
The puffer has a very deadly toxin which is contained in the liver and if not properly handled and prepared can lead to intense suffering and eventually death. There is no known antidote for the toxin.
The Japanese highly regulate the fishing, import, export of the fish species itself; and the licensing of sushi chefs, who have to endure rigorous school training and several exams before being allowed to serve it to the public.
Although dangerous, many hardcore traditionalists leave an extremely tiny portion of the poison on the flesh as the numbing sensation in the lips, tongue and mouth is considered part of the mystique of having "survived" eating Fugu.
The flesh itself is considered firm white, but otherwise bland and tasteless as many Fugu dishes are accompanied by shoyu (soy sauce), green onions and/or the zest of a citrus fruit for flavor.
Japanese sushi Fugu can kill any person who eats it unless prepared by a professional.
Yes, fugu is poisonous, but if prepared properly then it is safe to eat.
"Fugu" is the Japanese word for "blowfish". PCH: Pufferfish
when a person eats the flesh of a fugu, also known as a puffer fish, which contains lethal toxins.
The fugu fish is an extremely poisonous fish found in the waters off Japan. Fugu fish, also called puffer fish, eat other fish, small crustaceans, and plankton.
fugu has ttx in it, so chefs cant cut themselves
pooilyxoxox
Recent evidence has shown that tetrodotoxin (the poison present with fugu) is produced by certain bacteria and that these are the source of the toxin in pufferfish like fugu. It is speculated that the fugu picked up the bacteria by consuming other animals were contaminated with the bacteria - which doesn't hurt them because they have developed an immunity to the toxin. Some aquaculture farmers manage to produce "toxin free" fugu by keeping them away from the bacteria. The poison seems to accumulate in the organs (such as the liver and ovaries) and skin of the fugu. If improperly prepared, the toxin can spread to other parts of the fish.
Japanese
Fugu
it is a puffer fish Puffer Fish
Fugu (Blowfish or Pufferfish) contains lethal amounts of the poison tetrodotoxin in the organs, especially the liver area and ovaries, and also the skin. The poison, a sodium channel blocker, paralyzes the muscles while the victim stays fully conscious, and eventually dies from asphyxiation. Currently, there is no known antidote, and the standard medical approach is to try to support the respiratory and circulatory system until the poison wears off. As of 2008, advances in fugu research and farming have allowed some farmers to mass produce non-toxic fugu. Researchers surmised that fugu's tetrodotoxin came from eating other animals that had the tetrodotoxin-laden bacteria, and developed immunity over time. Many farmers now are producing 'poison-free' fugu by keeping the fugu away from tetrodotoxin-laden bacteria. Usuki, a town in Ōita Prefecture, became famous for selling non-poisonous fugu. No one has been poisoned eating it yet. -From the Wikipedia entry for Fugu.