Japanese Fugu!!?!
Answers: Has anyone tried this Japanese blowfish which is 1250 X more poisonous than cyanide??
I am a former chef and had it when I worked in Japan, anything available in North America or Europe is fillets and properly cleaned, I went to a place in Tokyo were they do a full meal, sashimi, sushi and a soup/stew made with the bones.
The biggest issue is the other's have said an unlicenced person does the cleaning, it is the interanl organs of the fish that are poisonous, in Japan the places who do serve have a trained chef that has been schooled in the ways of preparing it, and when the do there is a special pail with a padlock on it that the by product in, it is picked up and the contents are incinerated to prevent any accidents.
It is an adventure, the taste is negligable, there is a slight numb feeling to the diners tongue and lips, but it is like bungee jumping, something that some people feel they have to experience, not something I would do again, but then when I was a chef and worked in Canada, Jamaica, Singapore and Japan and with the travelling I have done, this is minor to some of the other things I have eaten, believe me the list is mind boggling, the travelling chef Tony Bourdian has done alot of the same, watch his shows to see the stuff he eats.
Yes, and I lived to tell the tale! It's not the blowfish that's poisonous; it's one of the vital organs.
its the skin and the internal organs that are toxic and the chefs that cook and prepare this dish have to be licenced for them to be able to work with this fish as one mistake would prove fatal
ya i've had it. it was very sweet and delicious.
not every restaurants can prepare fugu, it requires a license and the chef has to taste it first before serve.
usually they slice the fugu meat paper-thin and serve on a big plate, the meat almost transparent and eat sashimi style.