Fugu is otherwise known as blowfish or puffer fish.The humble puffer fish may look cute,but that’s before you find out that it contains a poison with the power to both paralyse and suffocate.Some consider the liver the tastiest part but it is also the most poisonous.When prepared properly by having its liver and reproductive organs removed, the Fugu is something of a Japanese delicacy.
Fugu is served as sashimi and chirinabe.However, should the chef slip up, munching on the puffer fish could lead to the ingestion of the poison tetrodotoxin, and ultimately a slow and painful death.While there is no antidote, victims can survive if they are given respiratory assistance until the poison wears off. With this in mind, people planning to indulge in some Fugu will want to ensure a licensed chef prepares the fish for them.Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.I am planning to indulge in eating it & I hope it will happen soon(without being poisoned)..;)
Training process of Chef :
The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries,and only chefs who have qualified through rigorous training are allowed to deal with the fish.This involves a two- or three-year apprenticeship.The licensing examination process consists of a written test, a fish-identification test, and a practical test, preparing and eating it himself.Only about 35 percent of the applicants pass.Small miscalculations result in failure or, in rare cases, death.Consumers believe that this training process makes it safer to eat fugu in restaurants or markets.Alternatively, those desperate to taste the delicacy could choose a non-toxic form of Fugu, which has been bred by a number of Japanese producers.
Cost: A dish of fugu can easily cost ¥5,000 (approx. US$50), but it can be found for as little as ¥2,000 (approx. US$20), and a full-course fugu meal (usually eight servings) can cost ¥10,000–20,000 (approx. US$100–200) or more.
Source: NGC,Wikipedia, jetsetta