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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.
Poisoning from tetrodotoxin is of particular public health concern in Japan, where fugu is a traditional delicacy. It is prepared and sold in special restaurants where trained and licensed chefs carefully remove the viscera to reduce the danger of poisoning. [69]
In 2018, a supermarket in Gamagori city, in Japan’s central Aichi prefecture, issued an alert after two people consumed potentially dangerous fugu products they bought from a supermarket.
Fugu still remains a prized delicacy in Japan, despite its dangerous nature Image credits: yab While Japanese blowfish may be a delicious dish, every organ of it is poisonous — including its skin.
In Japan, skilled chefs use parts of a closely related species, the blowfish to create a delicacy called "fugu". The spotted trunkfish is a coral reef fish that secretes a colourless ciguatera toxin from glands on its skin when touched. The toxin is only dangerous when ingested, and poses no immediate harm to divers.
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 ...
Takifugu, also known by the Japanese name fugu (河豚, lit. "river pig"), is a genus of pufferfish with 25 species, most of which are native to salt and brackish waters of the northwest Pacific, but a few species are found in freshwater in Asia or more widely in the Indo-Pacific region.
The furtive bidding, a relic of a time when fish traders wore kimonos whose sleeves obscured their hands as they signaled their bids, is part of the insular world of Japanese pufferfish, or fugu ...