Fugu the Famous Poisonous Pufferfish



Fugu is the famous poisonous fish that only licensed experts can prepare safely, so you’d best give it a try at a restaurant. It is not unheard of for inexperienced laymen to try their hand at preparing fugu at home only to face tragedy. The poison is stored in the liver and other internal organs, and must be skillfully avoided. Once upon a time, thrill seekers would eat fugu liver for a tingling, almost paralyzing experience, but since 1984 it has been forbidden to serve fugu liver in restaurants. More than just a delicious challenge, fugu is rich in collagen and protein, and also low in fat and calories! Increased consumption of collagen has been attributed to a reduction in wrinkles, and also credited with improving thinning, brittle hair.

Poisonous fears hopefully assuaged, get ready to be wowed by all the ways you can enjoy this healthy fish. For the ultimate in fresh flavor, many can’t resist a nice plate of tessa, or fugu sashimi. Beautiful to look at, and a delight to eat. Beyond this, there is fugu nabe (hot pot), as well as a parboiled fugu skin dish that is close the sashimi eating experience. Naturally, fugu also takes to frying well.

With the ever-growing popularity of Japanese food abroad, it has become increasingly easy to eat foods that were once only available domestically. Fugu, however, remains a dish that you will be hard pressed to find outside of Japan, especially as prepared by Japanese restaurants on these shores. Most often, fugu is served as a course, presenting the diner with a cavalcade of scrumptious preparations in a logical progression. When in Japan, it behooves you to set aside any nagging concerns you may have about the poisonous nature of the fish, and dive in to delicious.

Looking to try fugu in Tokyo?
Japan Gourmetpedia recommends using our sister site, Tokyo Dinner Ticket, to find the perfect restaurant.

てっちり鍋 (2)

Fugu nabe at restaurant Fuguichiro in Shinjuku


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