Fugu description. Puffer fish and what it is eaten with: photos and interesting facts
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Which sea fish is known to be very poisonous and deadly for cooking, but dishes made from it are in great demand among gourmets and have a high price? These two facts make her very attractive to people. And in Japan, the history of its use as food goes back to the distant past, and currently it is prepared in many restaurants, but is never served to the emperor. The name of this legendary inhabitant of sea waters is puffer fish. Who is she and who are her immediate family?
The species that will be discussed in this article has the Latin name Takifugu rubripes (in Russian - brown rocktooth). It is this fish that is most often used to prepare the exotic Japanese dish fugu. But this dish is also prepared from other species of fish of the Takifugu genus, of which there are 26.
Takifugu and its relatives of the order Pufferfish
The closest relatives of fugu fish are, with which they are sometimes even confused. Hedgehogs also belong to the order Pufferfish, which also includes sunfish, triggerfish and boxfish (they can be considered “distant” relatives of puffer fish). Among ray-finned fish, the order pufferfish (or pufferfish) is distinguished by the presence of very exotic species that have unique adaptations for survival, among which one of the most dangerous fish in the world is known, namely the poisonous puffer fish. (This name is usually used to collectively refer to all fish from the genus Takifugu.)
Appearance and structure of the suborder pufferfish
Within the order of pufferfish, there are 4 suborders, one of them is the pufferfish, which contains puffer fish and urchin fish (which are also called balls). Representatives of this suborder have a number of features that distinguish them from other suborders:
- The thick body is either covered with small spines (or large spines) or bare, rarely with bone plates on the skin.
- All the jaw teeth of a small mouth are fused into single plates (upper and lower), and this resembles the beak of a parrot.
- There are no pelvic fins, but there is only one dorsal fin and it is moved far back.
- There are no operculums covering the gill openings. In front of each pectoral fin, a small opening leading into the body to the gills is clearly visible.
Many species have an air sac that is connected to the stomach. The fish can fill it (depending on the situation) with water or air and at the same time turn into a prickly or smooth ball.
If a fish is taken out of the water, it instantly swallows air and in a matter of seconds swells and turns into a ball. If you then throw it into the water, it will float upside down for a short time, demonstrating its “helplessness.” After some time, the air noisily comes out of her, and she quickly goes into the water, looking for shelter.
Underwater, in case of danger, pufferfish swallow water and, as a result, turn into spiny balls. This transformation makes them practically invulnerable. But if one of the predators decides to swallow such a ball, inevitable death awaits them, since the victim gets stuck in their throat.
In the photo of a puffer fish, namely the brown rocktooth or Takifugu rubripes, which is out of water, you can see how it swells as a result of its air sacs filling with air.
Pufferfish family
In the suborder pufferfish, the structural features of which were discussed in the previous part of the article, there are only four families. The most famous are two of them: urchin fish and pufferfish, representatives of which are very often mixed together and called puffer fish. But this is wrong and wrong. In this article we are talking exclusively about species to which the name poisonous puffer fish applies. All of them belong only to the pufferfish family (Tetraodontidae), for which other names are used:
- rock-toothed (apparently due to the monolithic structure of the teeth fused together);
- four-toothed or four-toothed - due to fused teeth on the jaws, forming four plates (two at the top and two at the bottom);
- dog fish - the name is associated with the well-developed olfactory organs and the ability to sense odors in water almost the same way as bloodhound dogs do on land or in the sea -;
Important! The families of pufferfish (dogfish, rock-toothed or four-toothed - Tetraodontidae) and urchinfish (ball or two-toothed - Diodontidae) differ in the structure of the jaw plates: two-toothed fish have one plate on each jaw (two in total), and four-toothed ones have two plates (four in total).
Not all, but most members of the Pufferfish family are poisonous.
Takifugu genus
The name Japanese fugu fish refers to almost any species of the genus Takifugu, of which there are 26. Most of them live in salty seawater in the northwest Pacific Ocean, and only a few species live in fresh water (in the rivers of Southeast Asia, for example, China).
They feed on algae and various invertebrates, most often mollusks, sometimes crustaceans. Almost all species of the genus Takifugu are omnivorous thanks to their strong teeth, so strong that if they sense danger, the fish can even bite.
The brown toothfish, Takifugu rubripes, which has recently been bred in artificial conditions, is most often caught for commercial use for sale. Therefore, there is the most information about the biology of this species, for example, it spawns from March to May. The eggs are attached at a relatively shallow depth (20 meters) to the rocks.
Appearance of puffer fish - brown rocktooth
The description of the puffer fish, namely the brown scallop, most often used in cooking, allows you to acquire the skill to distinguish it from the diodont hedgehog fish, which is sometimes mistakenly called fugu.
The body of the brown rocktooth is covered with small spines, which in a calm state fit tightly to the skin; The ventral side of the fish is white, and the back is covered with a spotted pattern of gray-brown shades. Behind the pectoral fins there is one largest round dark spot bordered by a white line, and this is a very good sign that distinguishes this species from its other relatives. There is also a dark spot under the dorsal fin.
Cooking fugu fish dishes in Japanese cuisine
Since almost all types of puffer fish (with rare exceptions) are poisonous, a very pressing question is: how to cook puffer fish, which is what all types of edible dogfish are collectively called. From the pufferfish (dog-fish) family, which contains approximately 200 species (29 genera and two subfamilies), no more than two dozen species are considered edible. In Japan, where the traditions of cooking fugu are known from the distant past, all chefs specializing in its preparation undergo special training. After all, the poison of puffer fish is lethal even in small concentrations, and if the fish is improperly cut and prepared, then death after eating such a dish is guaranteed. Statistics show this: in Japan, several dozen people die every year after eating fugu fish.
Processing fugu fish
There are restaurants in Japan where the kitchen is open. This gives visitors the opportunity to observe the entire procedure of cutting up a deadly poisonous product to prepare a dish. Below is a video of fugu fish, which shows and talks in great detail about the preparation of this exotic fish.
Cutting fish to prepare the fugu dish is carried out subject to a strict sequence of actions, which are important to do very quickly so that not a drop of poison gets into the fillet:
- First, the poisonous skin is removed.
- Then the no less poisonous insides are quickly and carefully cut out, because the poison of fugu fish is concentrated not only in the skin, but in the liver and ovaries, sometimes in the intestines and flesh.
- The finished fillet must be rinsed very well in running water.
- Toxic waste is disposed of separately from household waste, for which the master is personally responsible.
The method of processing each type of fugu fish has its own characteristics, because the distribution of poison in the body of the fish may vary among different species. Thus, there are species with a poisonous rear part of the body, which must be removed during cutting. How to cook fugu fish and all the wisdom associated with cutting it and the ability to determine the degree of toxicity, cooks learn during training, which lasts several years. They receive a special diploma.
The chef's skill is manifested in the ability to leave a tiny concentration of poison in the fish, which causes a slight narcotic intoxication. After all, it is for the sake of this effect that people risk trying the fugu dish.
Which parts of the fugu body are poisonous?
In different species of the Takifugu genus, poison can be contained in almost all parts of the body.
For example: the liver and ovaries of the brown rocktooth (Takifugu rubripes) are very poisonous, the intestines are slightly toxic, but the flesh, skin and testes are not poisonous. Every cook, after training, is required to know the distribution of poison in the body of all types of fugu fish in order to properly remove it when cutting.
The puffer fish video below shows a yellowfin pufferfish. In Japan it is called the yellow-finned rocktooth or shima-fugu. This species also belongs to the genus Takifugu, its scientific name is Takifugu xanthopterus. It lives in the waters of southern Japan and the East China Sea. That is, this is a real Japanese fugu fish, which has an area of distribution very close to the Japanese islands. It was not possible to find out in which parts of her body the deadly poison tetrodotoxin is located, but Japanese fugu masters certainly know this.
Is fugu non-poisonous?
Why is fugu fish poisonous? This is a very important question for understanding the fact that non-poisonous fugu has recently been grown in aquaculture (Japan, Nagasaki). How did this opportunity come about?
Fugu itself does not produce toxic substances, but it is capable of accumulating them in its tissues, receiving them along with food.
The diet of fugu in natural conditions includes starfish and mollusks, the body of which contains poison (tetrodotoxin). This toxic substance is produced by special marine bacteria that serve as food for various living organisms (for example, starfish). The poison is then passed along the food chain to the Pufferfish and concentrated in their liver, and from there it moves through the bloodstream to the skin and its other organs. So it became clear why fugu fish is poisonous , and if, during artificial cultivation, from birth it is offered food that does not contain poison, then the fugu will remain non-poisonous.
Do you need fugu without poison?
When fugu fish, grown in artificial conditions and containing no poison, appeared on sale, this fact did not arouse much enthusiasm. Everyone didn't like this idea:
- Specialist chefs who have spent many years training in order to have a high-paying job.
- Supporters of Japanese traditions did not want the fish to lose its romantic aura of risk.
- The consumers of this dish did not want to lose the feeling of danger.
The photo of the fugu fish from which the “sashimi” (or “sashimi”) dish is prepared shows that the raw fish fillet is cut into very thin transparent pieces. These pieces are beautifully arranged on a platter and are often shaped into designs or Japanese symbols, such as a crane.
Conclusion
This article presents only a small part of all known information about this unique fish, which is a collective image of more than 20 species of puffer fish, also called dog fish. Here are some key takeaways:
- An external description of the puffer fish is given only for one species (brown rocktooth) from the genus Takifugu. All the others have various other distinctive features, and each species has its own places of concentration of poison.
- The name fugu does not refer to fish of the two-toothed fish family or hedgehog fish (also known as ball fish).
- Japanese scientists from Nagasaki have grown fugu that does not contain poison.
Japanese fugu fish is the gastronomic equivalent of playing Russian roulette. The fish, which is quite ugly in appearance, is capable of inflating itself and exhibiting protective spines. The internal organs of fish contain tetrodotoxin, a poison whose toxicity is many times greater than that of strychnine and cyanide. A small amount of it is enough to poison a person, but each fish contains so much of it that it can lead to the death of several dozen people. The fugu dish was not served at the imperial table.
Several dozen people die from poisoning in Japan every year, mostly in remote areas where fugu is cooked by amateurs. Death occurs within a few minutes. At the same time, the best chefs prepare the delicacy in such a way that when consuming the dish, the gourmet experiences a slight tingling sensation on the lips, which can heighten the senses and allow one to feel the fragility of life.
Despite this, fugu is a popular dish. Residents of the Land of the Rising Sun consume 10,000 tons of dangerous delicacies per year. Fugu is considered a delicacy especially in winter and the main consumption occurs during the winter months. The best fugue, according to experts, comes from the outskirts of the city of Shimonoseki, which is located on the southern edge of the island of Honshu. In this city, there is a bronze monument in front of the fish market. Images of fish can also be seen on city manhole covers. Although fugu is very popular in Osaka, Tokyo is the largest center of its consumption. In Japan, the name of the fish consists of two characters meaning "river" and "pig".
History of fugu consumption in Japan
Fugu bones have been found in burial mounds dating back to the Jomon period. The people of that era lived by fishing, hunting and gathering. Fugu is mentioned in the first historical documents of Japan, dating back to 720. The commander Toyotomi Hideyoshi, after the mass poisoning of troops that took place during the Japanese invasion of Korea, banned the consumption of this fish at the end of the 16th century. Japanese rulers were forbidden to even touch fugu. During the Edo period, samurai were ordered to terminate their entire lineage in case of poisoning. 200 years passed before the ban was lifted, which happened after the first Prime Minister of Japan, Hirobumu Ito, ate a dish of this fish, enjoyed its taste and survived. He liked the food so much that he demanded immediate permission to catch it.
Fish poisoning
Tetrodotoxin is a neuroparalytic poison that blocks the transmission of signals to the nerves. The danger usually lies in the intestines, liver and eggs of the fish. There is currently no antidote. Symptoms of poisoning include dizziness, numbness of the lips and mouth, weakness, nausea, diarrhea, sweating, difficulty breathing, convulsions, blue lips, itching, vomiting and dilated pupils. The poison ranks third in terms of lethality among the most powerful toxins.
Some fugu are poisonous and some are not. Even experts sometimes cannot agree on a common opinion. Some scientists believe that fugu has the ability to accumulate poison, obtained by absorbing tetrodotoxin, while eating starfish, worms and shellfish, which in turn are affected by strains of vibrio bacteria. Others disagree, saying that the toxicity is due to the work of poison glands under the skin of the fish itself.
Scientists in Nagasaki are trying to breed non-poisonous fugu by feeding the fish mackerel and other foods. Fans of the dish who have tasted such samples say that they taste as good as dishes from potentially dangerous individuals. Some restaurants offer dishes made from fugu liver because this part of the fish is generally prohibited for consumption.
Mortality from poisoning
Every year, about 20 Japanese are poisoned by this fish, for some the poisoning is fatal. There were 14 poisonings recorded between 2002 and 2006. Three died in 2003, two in 2000. In 1997, the death rate was higher, with six out of eight poisoned people dying. In 2009, six Japanese people were poisoned by eating a dish prepared by an unlicensed chef. The statistics from the mid-twentieth century are much worse. In 1950, 400 people died, and more than 31 thousand of those poisoned survived. According to research, about 60 percent of those who taste poorly cooked fish go to the next world. Between 1974 and 1984, 200 people died after eating home-cooked fish livers.
Most poisonings and deaths are attributed to the “efforts” of amateur cooks who try to cut fish without undergoing special training. After a few minutes, a general feeling of malaise is felt, and death, depending on the dose of poison ingested, occurs within a period of time from 6 hours to 24 hours. Paralysis spreads throughout the body, while the victim remains conscious. Death occurs from respiratory failure after the onset of convulsions. Although the mind remains clear, the arms and legs become numb, it becomes impossible to sit, the ability to speak and move is lost, and soon breathing stops. In Japan, they delay the funeral for several days, in the hope that the victim will wake up.
In January 1975, Bando Mitshugoro, the legendary kabuki actor, died after asking a Kyoto restaurateur to cook him four servings of fugu liver. He enjoyed the tingling sensation on his tongue and cheeks, but death was not long in coming. The actor died eight hours later.
Cooking technology
To prepare fugu, the cook must follow strict rules. After removing the poisonous parts of the fish with a special knife, the carcass is cut under running water to wash off the residue. Poisonous trimmings are placed in specialized containers, which must be stored under lock and key and disposed of properly. The pulp is cut into thin slices. Some chefs say that cutting out poisonous parts is not a difficult process, but experienced chefs disagree with this statement. The deadly parts can be located in various organs and tissues depending on the type of fish.
Chef training and licensing
The metropolitan government passed the Fugue Ordinance in 1949, which introduced a licensing system for fish processors. The move was prompted by uncontrolled consumption, which led to numerous deaths from poisoning during the period of food shortages after World War II. Processing fish is a tedious task that requires great skill and precision. This license gave the right to purchase, process and sell fresh ocean puffer. According to ancient custom, a chef whose client dies from food poisoning must commit ritual suicide by seppuku.
The path to professionalism takes at least 11 years. All chefs in Tokyo who prepare fugu are licensed. All of them have undergone a basic three-year training in craftsmanship, completed specialized courses, passed a written exam and are able to demonstrate mastery of preparing a dozen types of dishes. About 900 people take the exam each year, but about two-thirds pass the test. To be fair, only 19 of Japan's 47 prefectures require licensing to become a fugu chef.
Each prefecture has its own requirements for handling fugu. In some regions, such as Kyushu, there are no restrictions on sales, allowing Tokyo residents to bypass the capital's government restrictions by ordering the fish online.
Fish dishes
Fugu is very popular in Japan. About 4,500 tons of fugu are produced annually. Artificially grown fish costs 80 percent less than its wild counterpart. The taste of fish from the hatchery resembles the taste of the fish they are fed. The diet consists of sardines and mackerel. Ocean fish feed on shrimp, and their meat vaguely resembles their taste. Most farmed fish are less dangerous than those caught in the open sea. It is better to try the delicacy in January and February, as in cold water the meat becomes more firm and elastic.
The Japanese love this fish for its dense white meat with a very delicate taste. Europeans believe that dishes do not taste so unique. Dishes sell for between forty and one hundred dollars. There are many recipes for cooking fish. It is eaten raw, stewed, fried, boiled, and prepared into soups and broths. Don't miss the boiled fish marinated in vinegar and served with a spicy sauce of daikon and pepper. The dish is garnished with green onions, seaweed and soy sauce. In the fishing capital of Shimonoseki, a popular delicacy is thin slices of raw fish stuffed with green onions and served with a sauce made from soybeans, radish and red pepper. No less popular is a stew cooked in a pot with cabbage, spinach, tofu and shiitake. The finished dish is eaten with a sauce made from citrus juice, seasoned with pepper and grated daikon.
Fugu is a fish of the pufferfish family (Tetraodontidae) containing the poison tetrodotoxin. Our common name is “dog fish” or “ball fish”. Those who want to catch this fish will have to cast a fishing rod into the Atlantic, Indian or Pacific Ocean. Fugu prefers to stay around islands and coral reefs. The fish moves slowly in the water and can swim tail first if desired. When bumping into an unfamiliar object or in case of danger, it suddenly absorbs a large volume of water, and because of this it becomes 3 times larger, taking the shape of a ball.
Fugu fish is the hallmark of extreme Japanese cuisine. Many people consider this fish to be very poisonous, and they are indeed right, because the poison collected from one adult specimen of this fish can kill 40 people. Tetrodotoxin is a nerve poison that is 1,200 times more potent than potassium cyanide. The process of preparing fish for food comes down to a significant reduction in the poison content to an acceptable concentration. However, an effective antidote in case of poisoning still does not exist. The only chance for salvation is to artificially maintain the functioning of the respiratory and circulatory systems until the effect of the poison ceases; the main thing is to call resuscitation in time.
The Japanese have loved eating fugu fish since ancient times. To prepare fugu fish dishes, the cook must pass two exams (written and practical) and obtain a license. Back in 1598, Japan passed a law requiring all chefs who prepare fugu to obtain a state license to do so. The examinee must have a good understanding of dozens of species of fugu and be able to put into practice several methods of reducing the concentration of poison in fish. A license to cook fish can only be obtained after eating what the student was able to cook in the exam.
Processing fugu fish before cooking
Processing fish before cooking is a rather complex process. The main skill is to quickly cut the fish without damaging its internal organs, where the poison is concentrated. Then the fish meat is washed with running water and beautifully served on a platter. Prices for fugu fish dishes range from $100 to $400. Today, in any major city in Japan you can find a large number of restaurants offering to try “deadly” delicacies. Despite the statistics of victims from eating this mysterious fish, when purchasing a dish in an expensive, well-established restaurant, the risk of poisoning is minimal. But he still exists! Maybe this is what makes puffer fish so popular. A special skill among chefs is the ability to leave a very small amount of poison in the fish, which can cause mild narcotic intoxication.
If we talk about poisoning, then according to statistics, about 50 Japanese die every year from eating fugu, although it is correct to say from the inability to properly cook this fish. Mostly, the victims are fishermen who try to cook fish at home that accidentally got caught in their nets, or overly rich, self-confident people who, for an additional fee, persuade cooks to cook them the most tender part of the fish - fugu liver. The maximum concentration of poison is concentrated in the liver and by eating the liver, you are already at a very serious risk.
Puffer fish without poison?
There is an opinion that if puffer fish are artificially grown, the accumulation of poison in its body can be avoided. This is achievable by changing the feeding regime. Research has confirmed that the accumulation of tetrodotoxin poison occurs as a result of fish living in their natural environment. However, Japanese traditions and commercial interests in this matter remain stronger today.
One Japanese proverb says: “he who eats fugu is a fool, but so is he who does not eat.” Dying from fugu poison is a beautiful and quite worthy death for a Japanese.
Apr 23, 2010 Marina
A famous Japanese proverb says: “He who eats puffer fish is a fool, but he who does not eat it is an even greater fool. Fugu fish has many other names - fahak, diodont, pufferfish and dog. Not only the most delicious and expensive dishes of Japanese cuisine are prepared from it, but also deadly ones.
Puffer fish poison, for which there is no antidote
A set meal made from fugu fish costs about a thousand dollars. For this amount you can either enjoy exquisite delicacies or die painfully. The thing is that this fish contains a deadly nerve poison - tetradotoxin. It is 400 times more toxic than strychnine and 10 times more dangerous than curare. Just one fish can kill more than 35 people. Fatal poisoning can be caused by simply touching the particularly poisonous insides of puffer fish. Tetradotoxin paralyzes all muscles of the human body, including the respiratory muscles, resulting in respiratory arrest and death. There is no antidote to this poison. The only way to save the victim is to quickly hospitalize him in the intensive care unit and connect him to an artificial respiration apparatus.
Responsibility of the cook
When you go to a restaurant and plan to enjoy fugu fish, you must understand that you are completely entrusting your life to the skill of the cook. For a long time, even the fishing of this fish was banned in Japan. Only since 1958 has the government allowed it to be served in restaurants, provided that only specially trained chefs with a special license will prepare fugu fish. To obtain this license, they undergo quite a long training, and then pass an exam in which they must eat the fish they have prepared themselves. Previously, there was even an unspoken law in Japan according to which, in the event of the death of a restaurant client, the cook was obliged to commit ritual suicide (seppuku).
Fugu fish: preparation
Cutting this fish is a real art. With a very quick movement, it is necessary to separate the fins, cut off the mouthparts, and then open the belly. After this, all the entrails, which are the most poisonous parts of the puffer fish, are very carefully removed.
The fillets are cut into thin slices and washed thoroughly under running water, removing any remaining poison and traces of blood.
To prepare sashimi (Fugusashi) from fugu fish, slices of raw fish are laid out on a large and beautiful dish, creating a pearl-colored landscape or an image of a butterfly or bird. Sliced fugu fillets are eaten by dipping them in vinegar sauce (ponzu) or a mixture of red pepper and grated radish (momiji-oroshi).
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Fugusushi is only the very first dish of a “set” lunch. This is followed by a soup made from fugu fish and rice, seasoned with raw egg (fugu-zosui). And for the second course - fried fugu fish.
Pieces of fish must be served by the cook to the guests in a strictly defined order. They start with the least poisonous and more tasty dorsal part. The closer to the abdominal part, the more poison the meat contains. One of the main tasks of the cook is the need to monitor the condition of restaurant guests so as not to allow them to eat more than the safe dose.
When preparing fugu fish, an experienced chef leaves enough poison in it to cause mild poisoning in eaters, manifested by a slight narcotic euphoria. According to gourmets who tried fugu fish, as they consumed dishes from it, they experienced a paralyzing wave. It lies in the fact that people lose the ability to move their legs, then their arms and, most recently, their jaws. Only the eyeballs retain the ability to move. But after a few moments, muscle tone begins to recover in the reverse order. It is believed that people take mortal risks precisely in order to experience this moment of “resurrection.”
Video from YouTube on the topic of the article: