Why eat puffer fish

They range in size from the 1-inch-long dwarf or pygmy puffer to the freshwater giant puffer, which can grow to more than 2 feet in length.

They are scaleless fish and usually have rough to spiky skin. All have four teeth that are fused together into a beak-like form. The diet of the pufferfish includes mostly invertebrates and algae.

Large specimens will even crack open and eat clams, mussels, and shellfish with their hard beaks. Poisonous puffers are believed to synthesize their deadly toxin from the bacteria in the animals they eat. Some species of pufferfish are considered vulnerable due to pollution, habitat loss, and overfishing, but most populations are considered stable.

All rights reserved. Common Name: Pufferfish. Scientific Name: Tetraodontidae. Type: Fish. Diet: Carnivore. Group Name: School. Size: Up to 3 feet.

It is either prepared by a certified chef at a restaurant or most likely, already fillet in Japan and air shipped for safe consumption. Either way, Fugu is a delicious fish - raw or cooked.

Thinly sliced sashimi has a sweet flavor and goes well with ponzu sauce. My favorite is kara-age deep-fried. Sushi is also good. So, if you are curious and find out, I dare you to eat Fugu.

It's delicious, fun and most of all, safe dining experience! Best of all, I guarantee you will live to tell about it. Sushi Quora. Japanese Food: Why do people eat fugu if it is so dangerous? Yet, there are still benefits and things to enjoy from this season. But why do Japanese eat fugu? Let's find out! The appearance of Fugu Pufferfish, or Blowfish is very interesting there are more than species, from about 2 cm to 1 meter! Actually, its taste is very elegant. Eating Fugu is similar to admiring arts.

Fugu karaage is rich in flavor, with a soft, slightly chewy center and crisp outer crust. The deep-fried morsels typically come served with wedge of sudachi lime and salt.

Unlike some fugu dishes, this is an easy-to-palate introduction to fugu for beginners. Sumi means charcoal in Japanese, and sumibiyaki is to grill something over a charcoal fire. Fugu grilled over a charcoal fire is imbued with the smoky flavor of the charcoal, while retaining a juiciness to the meat.

It may be cooked as-is, or brushed with a teriyaki sauce of sweetened soy sauce. Fugu cooked in this way has a rich, barbecue-infused flavor. Tataki is a Japanese cooking technique where a piece of meat or fish is flash-grilled to sear the outside while keeping the inside raw. Fugu tataki is most commonly served with sudachi lime, myoga Japanese ginger and ponzu citrus-seasoned soy sauce. Fugu ojiya is the name of a variety of zosui , or Japanese rice porridge, with fugu as the main attraction.

Zosui may be made either by cooking rice with water and sometimes dashi, then adding other ingredients, or by adding rice to a pot of nabe as it nears the end. Making zosui in the final stages of a nabe is a popular way to end a Japanese hot pot meal, and produces an extremely flavorful and nourishing dish—a beloved winter warmer.