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Takifugu in a tank. The fugu (河豚; 鰒; フグ) in Japanese, bogeo (복어; -魚) or bok (복) in Korean, and hétún (河豚; 河魨) in Standard Modern Chinese [a] is a pufferfish, normally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish.
Fugu, or Japanese Blowfish, holds a lethal poison in its internal organs, meaning it has to be expertly butchered and processed in order to be safe for consumption.
Porcupinefish are medium-to-large fish belonging to the family Diodontidae from the order Tetraodontiformes [2] which are also commonly called blowfish and, sometimes, balloonfish and globefish. The family includes about 18 species.
Deflated Valentinni's sharpnose puffer. Tetraodontidae is a family of primarily marine and estuarine fish of the order Tetraodontiformes.The family includes many familiar species variously called pufferfish, puffers, balloonfish, blowfish, blowers, blowies, bubblefish, globefish, swellfish, toadfish, toadies, toadle, honey toads, sugar toads, and sea squab. [1]
A Japanese 10-year-old has become the youngest person authorized to prepare "fugu" pufferfish — a delicacy that can kill if its poisonous parts are not properly removed.. Fifth grader Karin ...
Eating sushi. If the chef offers you a plate of delicious fugu, get his or her credentials before committing. If the chef offers you a plate of delicious fugu, get his or her credentials before ...
The northern puffer, Sphoeroides maculatus, is a species in the family Tetraodontidae, or pufferfishes, found along the Atlantic coast of North America. [2] Unlike many other pufferfish species, the flesh of the northern puffer is not poisonous, although its viscera can contain poison, [1] [2] and high concentrations of toxins have been observed in the skin of Floridian populations.
For safer ways to enjoy fish, the CDC recommends consuming fish “cooked to a safe internal temperature of 145°F or until the flesh is opaque and separates easily with a fork.”