Puffer or blowfish, which is known as Fugu in Japan, is also a Japanese dish prepared from the meat of the pufferfish. This dish is not ordinary seafood dish and is also tagged as luxurious not only because it is not readily available or affordable but because it is highly poisonous. Even though it is lethally toxic, Fugu savoured as a delicacy in Japan. One of the most famous and tarnished dishes in Japanese Cuisine.
If you are a real culinary freak and also brave, this is the must-try dish. Along with the sense of enjoying the exotic taste is accompanied by an equivalent risk of departing from life. The internal organs of the fish, namely liver, ovaries and the skin hold a fatal toxin known as tetrodotoxin. The inexactness in preparation of the dish can lead to leaching of toxins into the flesh and thereby causing lethal poisoning that eventually results in the death of an individual.
Preparation of this fish demands the chefs to be very prudent while cooking as there is no antidote available for it. Also, the chefs trained to prepare the dish for which they undergo two years duration, which also involves a deadly test of tasting their preparation. The health of almost 75% of trainee chefs collapses severely, and some even die, during the training course. Nevertheless, this dish is prepared by particularly trained and licensed sushi chefs with utmost care so that a meagre amount of poison confers the desired sensation to the tongue of the eater; several hundred people die in Japan each year from eating poisonous Fugu.
If you see this delicacy on a menu, give it a wide tie-up, unless you are the one to survive on the periphery!