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The torafugu, or tiger pufferfish (Takifugu rubripes), is the most prestigious edible species and the most poisonous. Other species are also eaten; for example, Higanfugu ( T. pardalis ), Shōsaifugu ( T. vermicularis syn. snyderi ), and Mafugu ( T. porphyreus ).
Larval pufferfish are chemically defended by the presence of TTX on the surface of skin, which causes predators to spit them out. [14] Not all puffers are necessarily poisonous; the flesh of the northern puffer is not toxic (a level of poison can be found in its viscera) and it is considered a delicacy in North America. [3]
The pufferfish does not create the poison itself; rather it is generated by bacteria e.g. Pseudomonas within the fish. [12] The fish obtains the bacteria by eating food containing these bacteria. Pufferfish that are born and grown in captivity do not produce tetrodotoxin until they receive some of the poison-producing bacteria, often by eating ...
The organs (e.g., liver) of the pufferfish can contain levels of tetrodotoxin sufficient to produce the described paralysis of the diaphragm and corresponding death due to respiratory failure. [51] Toxicity varies between species and at different seasons and geographic localities, and the flesh of many pufferfish may not be dangerously toxic. [5]
Species of puffer fish (the family Tetraodontidae) are the most poisonous in the world, and the second most poisonous vertebrate after the golden dart frog.The active substance, tetrodotoxin, found in the internal organs and sometimes also the skin, paralyzes the diaphragm muscles of human victims, who can die from suffocation.
Pufferfish is regarded as a luxury in Japan and a meal featuring the potentially poisonous delicacy can easily cost up to 20,000 yen ($125) at high-end restaurants.
Takifugu rubripes, commonly known as the Japanese puffer, Japanese pufferfish, Tiger puffer, or torafugu (Japanese: 虎河豚), is a pufferfish in the genus Takifugu. It is distinguished by a very small genome that has been fully sequenced because of its use as a model species and is in widespread use as a reference in genomics.
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 ...