How to prepare puffer fish

• How to prepare puffer fish

puffer fish has many other names. The most famous of them - the fish-bowl. It is also called a dog-fish, puffers and diodontom. Is found predominantly in the seas puffer Yamaguchi prefecture.

A dish of this fish is considered the most dangerous, as in certain parts of the body contains fugu poison nerve agents - tetrodotoxin. Yad balloon-fish is 25 times stronger than curare and 275 times more toxic than cyanide. Total 1 ml tetrodoto

It should be noted that in addition to the poison puffer contains very useful medicinal elements, and primarily analgesic tetradoksin.

Preparation fugue trusts only the best chefs who have undergone special training and have a special license. Upon receipt of the license exam passes chef - he must not only prepare fugu in many ways, but he and all cooked to eat. By the way, it is believed that the chef has prepared fugu, in the event of poisoning the customer must make a hara-kiri.

Cutting balloon-fish requires meticulous precision and dexterity. Rapid strokes separated fins, head and opened the belly of the fish. Then gently removes toxic innards. Fish fillets cut thin paper sheet not thicker slices and washed thoroughly under running water. Fugu dishes are very diverse. The preparation used meat, skin, liver, fins and roes of fish.

Pieces of balloon-fish are fed in sequence - starting from the back, in order of proximity to the peritoneum. The piece is closer to the peritoneum - so it is poisonous. The duties of the cook, in addition to cooking fish, the determination of safe dose for each guest. Skilled chefs leave as much venom as you need to ensure that the guests have experienced a state of mild euphoria drug. In this state, a person is first paralyzed all parts of the body, the ability to retain only move his eyes. A moment later all comes to life again. For these sensations people and go on a deadly risk.

One of the most popular dishes - "Fugusashi" (sashimi fugu). Slices of raw fugu are laid out on a platter pictures - butterflies, birds and landscapes. Fish is eaten by dipping it into a mixture of acetic sauce, finely chopped onion, grated daikon radish and red pepper.

MOST IMPORTANT

Fish processing before preparing a complex process. The main skill is the fast cutting fish without damaging the internal organs, in which the poison is concentrated. Then the fish meat is washed with running water and beautifully served on the dish. Prices of dishes from the puffer fish are in the range from 100 to 400 dollars. To date, in any large city in Japan you'll find plenty of restaurants offering a taste "deadly" goodies. Despite the statistics of victims of this mysterious fish eating, getting meal in an expensive, well-proven risk poison minimal restaurant. But he still is! Maybe that's what makes the puffer fish so popular. Special skill among cooks, is the ability to leave the fish in a tiny amount of poison that can cause mild narcotic intoxication.

Poisoning

If we talk about the poisoning, then the statistics, about 50 Japanese people die every year from eating fugu, although correct to say from the inability to properly prepare this fish. The main victims are fishermen who try to cook at home the fish accidentally hit them on the network or too arrogant rich people who for an additional fee persuade chefs to cook them the most delicate part of the fish - liver puffer. In the liver, the maximum concentration of poison centers and eating the liver, you have already run the risk very seriously.