|
newsletter archive See more photos of fugu.
I am happy to report that I safely came back in one piece and am proud to share the story of fugu with you.
 Our chef prepared all kinds of delicacies using Tora Fugu. The color is white, and the texture and flavor of the meat is somewhat similar to red snapper, however it is very delicate in flavor by comparison. We dined lavishly on fugu prepared by our knowledgeable chef.
In order to serve this specific fish, fugu (blowfish), in Japan one needs to have a license. As far as the USA goes, the FDA would need to certify you, therefore no one goes through that much of a hassle to serve fugu in American sushi bars.  The blowfish that is available here are ones that have already been carefully cleaned in Japan. All the blood vessels, eyes, internal organs, where the poisons are intact, have been expertly removed. We have served this type of safe fugu in Sushi Den in the past, however since it is prohibitively expensive; we no longer carry it. Incidentally, fugu is not normally served in sushi bars in Japan. It is served mainly in the specialized fugu restaurants, where the chefs concoct an entire meal using fugu. The cost ranges from $100 - $200 per person, depending on the type of fugu.
Read more about fugu written by Setsuko Yoshizawa of Japanese Cuisine
The World's Most Deadly Feast?
Fugu (blow fish) is a fish, which contains deadly poison in the organs. Despite the risk, fugu dishes remain as special feasts in Japan. Even the milt is considered as a great delicacy. Fugu is referred to as blow/globe/puffer fish since it blows its body up. The kanji (Chinese characters) used to write fugu indicates "river pig." In western Japan, fugu is called "fuku," which means "to blow" or "happiness." It's reported that about 40 kinds of blowfish are caught and cultured in Japan and that 10000 tons of blowfish are consumed each year. Shimonoseki-city in Yamaguchi, is known as fugu city and supplies a large amount of fugu.
 There is an old expression such that "I want to eat fugu, but I don't want to die" in Japan. Since fugu's poison can lead to instantaneous deaths of diners, only licensed cooks are allowed to prepare fugu. You must have special skills and knowledge about fugu to be licensed. Poisonous parts of fugu differ, depending on the kind of fugu. Because of the strict regulations, the number of deaths is decreasing.
Fugu dishes are usually expensive. One meal can cost $100 to $200 per person at a famous restaurant. But there are inexpensive fugu dishes (from $15 to $20) available at some restaurants. It's said that the most poisonous fugu, "Tora-fugu," is the most delicious. Tora-fugu is expensive and can cost over one hundred dollars at a fish market. Nowadays, prepared-fugu are sold at grocery stores and online stores, and fugu are eaten at Japanese homes. Fugu dishes are becoming more common than they used to be. Winter is the best season to eat fugu.
Blow Fish dishes:
- Fugu-sashi------Thinly sliced raw fugu. Served with ponzu dipping sauce (mixture of citrus juice and soy sauce).
- Fugu-chiri----Vegetables and fugu are simmered in in konbu-dashi soup in a large pot. Served with ponzu dipping sauce.
- Fugu Kara-age---------Floured and deep fried.
- Fugu Hire-zake--------Grilled fin is put in hot sake drinks
Please read the site about this poison called Tetrodotoxin at: http://puffernet.tripod.com/main.html
......
|
