Jump to content

Fugu

From Wikipedia, the free encyclopedia
(Redirected from Fugu fish)
For other uses, see Fugu (disambiguation).
Takifugu in a tank

The fugu (河豚; 鰒; フグ) in Japanese, bogeo (복어; -魚) or bok (복) in Korean, and hétún (河豚; 河魨) in Standard Modern Chinese[a] is a pufferfish, normally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish.

Fugu possesses a potentially fatal poison known as tetrodotoxin, therefore necessitating meticulous preparation to eliminate poisonous components and prevent the fish meat from being contaminated.[1]

The restaurant preparation of fugu is strictly controlled by law in Japan,[2] Korea and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish.[1][3] Domestic preparation occasionally leads to accidental death.[3]

Throughout Japan, fugu is served as sashimi and nabemono.[3] The liver was served as a traditional dish named fugu-kimo, being widely thought to be a tasty part, but it is also the most poisonous, and serving this organ in restaurants was banned in Japan in 1984.[3]

In the gastronomic domains of East Asian cuisine, fugu has emerged as a highly renowned delicacy, garnering widespread acclaim in establishing itself as one of the most celebrated dishes in Japanese and Korean cuisine. Fugu has also been gradually emerging as a prized seafood delicacy in the Chinese culinary landscape as well.

Diversity

[edit]
Main article: Tetraodontidae

There are close to 200 species in the family Tetraodontidae (pufferfish), a family of primarily marine and estuarine fish of the order Tetraodontiformes. However, only some of them are eaten and traded as "fugu".

Toxicity

[edit]

Fugu contains lethal amounts of the poison tetrodotoxin in its organs, especially the liver, ovaries, eyes, and skin.[4] The poison, a sodium channel blocker,[5] paralyzes the muscles while the victim stays fully conscious;[6] the poisoned victim is unable to breathe and eventually dies from asphyxiation.[7] There is no known antidote for fugu poison.[8] The standard treatment is to support the respiratory and circulatory systems until the poison is metabolized and excreted by the victim's body.[9]

Researchers have determined that a fugu's tetrodotoxin comes from eating other animals infested with tetrodotoxin-laden bacteria, to which the fish develops insensitivity over time.[10] Whether tetrodotoxin is sequestered from or produced by symbiotic bacteria is still debated.[11] As such, efforts have been made in research and aquaculture to allow farmers to produce safe fugu. Farmers now produce poison-free fugu by keeping the fish away from the bacteria – see § Aquaculture below.[10]

Tetrodotoxin

[edit]
Main article: Tetrodotoxin

Tetrodotoxin (TTX) is a natural product that has been isolated not only from pufferfish, but also octopuses, crabs, shellfish, frogs, newts, and other aquatic animals (see below).[12] It is a potent neurotoxin that shuts down electrical signaling in nerves; it acts via interaction with components of the sodium channels in the cell membranes of those cells.[12] Its ability to cross the blood–brain barrier is uncertain.[13] In the case of the pufferfish host, at least (see below), their insusceptibility to the poison is thought to result from cysteine asperagine amino acid substitutions in the sequence of their specific types of sodium channel proteins.[14]

TTX is not produced by pufferfish and the other aquatic animals from which it has been isolated. Rather, bacteria such as Alteromonas, Shewanella, and Vibrio species infect or cohabit with the animal species from which TTX is isolated, and a bacterial biosynthetic pathway for its production has been rationalized.[12][15][16]

In animal studies with mice, the median lethal dose of TTX was found to be 232 μg per kg body weight.[17] Tetrodotoxin levels are affected by preparation (removal of most toxic materials, treatments such as curing and pickling, see below); it is, however, reportedly not significantly affected by cooking.[18]

Despite its toxicity, TTX has clinical therapeutic applications, being evaluated in phase II and III clinical trials to be effective for treating cancer-related pain without increasing serious adverse events.[19]

Consumption

[edit]

History

[edit]
Torafugu for sale to master fugu chefs at the Tsukiji fish market in Tokyo
Fugu sale in a market street in Osaka, Japan

The inhabitants of Japan have eaten fugu for centuries. Fugu bones have been found in several shell middens, called kaizuka, from the Jōmon period that date back more than 2,300 years. The Tokugawa shogunate (1603–1868) prohibited the consumption of fugu in Edo and its area of influence. It became common again as the power of the Shōgunate weakened. In western regions of Japan, where the government's influence was weaker and fugu was easier to obtain, various cooking methods were developed to safely eat them. During the Meiji Era (1867–1912), fugu was again banned in many areas.[20] According to one fugu chef in Tokyo, the Emperor of Japan has never eaten fugu due to an unspecified "centuries old ban".[21]

In China, the use of the pufferfish for culinary purposes was already well-established by the Song dynasty as one of the "three delicacies of the Yangtze" (Chinese: 長江三鮮), alongside saury and Reeve's shad,[22] and appears in the writings of the polymath Shen Kuo[23] as well as in the encyclopedic work Taiping Guangji.[24] The scholar-statesman Su Shi famously remarked that the taste is worthy of death (值那一死).[25]

Species

[edit]

The torafugu, or tiger pufferfish (Takifugu rubripes), is the most prestigious edible species and the most poisonous. Other species are also eaten; for example, Higanfugu (T. pardalis), Shōsaifugu (T. vermicularis syn. snyderi), and Mafugu (T. porphyreus). The Ministry of Health, Labour and Welfare of Japan provides a list[26] that shows which species' body parts can be consumed. The list names safe genera including pufferfish of the Lagocephalus and Sphoeroides genera and the related porcupinefish (Harisenbon) of the family Diodontidae.

Regulations

[edit]
Official fugu preparation license of Tokyo issued by the Governor of Tokyo

Strict fishing regulations are now in place to protect fugu populations from depletion. Most fugu is now harvested in the spring during the spawning season and then farmed in floating cages in the Pacific Ocean. The largest wholesale fugu market in Japan is in Shimonoseki.

Fugu prices rise in autumn and peak in winter, the best season, because they fatten to survive the cold. Live fish arrive at a restaurant, surviving in a large tank, usually prominently displayed. Prepared fugu is also often available in grocery stores, which must display official license documents. Whole fish may not be sold to the general public.

Since 1958, fugu chefs must earn a license to prepare and sell fugu to the public. 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 the fish. Only about 35 percent of the applicants pass.[27] 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.[28] Non-poisonous fugu can be produced by keeping the fish away from the bacteria that makes them poisonous.[10]

Since October 2012, restaurants in Japan have been permitted to sell fugu that has been prepared and packaged by a licensed practitioner elsewhere.[29]

China began issuing trial permits for serving fugu to restaurants in 2003. In 2016, the Chinese government abolished the permit system and allowed all restaurants to buy and serve farmed fish (without organs), now widely available. By 2019, such restaurants have become commonplace.[30] China also allowed ordinary households to buy processed (organ-removed) whole fish online starting in 2017.[31]

The Saga Prefecture in Japan has petitioned the Food Safety Commission of Japan three times to reconsider its ban on fugu liver, stating that its farmed fugu is non-toxic. The FSCJ has rejected the proposals thrice due to "data insufficient to prove safety".[32][33] NYT reported in 2008 that there is a well-known underground fugu-kimo scene in another Japanese town, Usuki, Ōita.[10]

Cost

[edit]

In the case of torafugu, the most common fugu, the cost is between JP¥1000–JP¥4000 (US$7–29) per kilogram, depending on the season and quality, as of 2022.[34] The expense encourages chefs to slice the fish very carefully to obtain the largest possible amount of meat. A special knife, called fugu hiki, is usually stored separately from other knives.

In China, packaged farmed fugu cost CN¥330 (US$50) per kilogram as of February 2023.[35]

Treatment

[edit]

The symptoms of tetrodotoxin poisoning include dizziness, exhaustion, headache, nausea, or difficulty breathing. The person remains conscious but cannot speak or move. In high doses, breathing stops and asphyxiation follows.

There is no known antidote, and treatment consists of emptying the stomach, administering activated charcoal to bind the toxin, and putting the person on life support until the poison has worn off. Toxicologists have been working on developing an antidote for tetrodotoxin.

Incidents

[edit]

Between 1996 and 2006, statistics from the Tokyo Bureau of Social Welfare and Public Health indicate 20–44 annual incidents of fugu poisoning in Japan, some affecting multiple diners.[citation needed] Annually, 34–64 people were hospitalized and 0–6 died, with an average fatality rate of 6.8%.[36] Of the 23 incidents reported in Tokyo from 1993 through 2006, only one took place in a restaurant; all others involved people catching and eating the fish.[36] Poisonings through amateur preparation can result from confusion between types of puffer, as well as improper methods. Some may also represent deliberate suicide attempts; Engelbert Kaempfer, a German physician who resided in Japan in the 1690s, reported that an unusually toxic variety of puffer was sometimes sought out by individuals who wished to take their own lives.[37]

Much higher figures were reported in earlier years, peaking in 1958 when 176 people died from eating fugu in a single year.[27] According to the Fugu Research Institute, 50% of the victims were poisoned by eating the liver, 43% from eating the ovaries, and 7% from eating the skin. One of the most famous victims was the Kabuki actor and "Living National Treasure" Bandō Mitsugorō VIII, who in 1975 died after eating four servings of fugu kimo (fugu liver),[16] the sale of which was prohibited by local ordinances at the time.[38] Bandō claimed to be able to resist the poison,[16] but died several hours after returning to his hotel.[38]

On August 23, 2007, a doctor in Thailand reported that unscrupulous fish sellers sold puffer meat disguised as salmon, which caused fifteen deaths over three years. About 115 people were taken to different hospitals. Fugu had been banned in Thailand five years prior to the deaths.[39]

In March 2008, a fisherman in the Philippines died and members of his family became ill from pufferfish. The previous year, four people in the same town died and five others had fallen ill after eating the same variety of pufferfish.[40]

In February 2009, a Malaysian fisherman died and four others were hospitalised after they consumed a meal of pufferfish when they ran out of food while at sea.[41]

In November 2011, a chef at two-Michelin star "Fugu Fukuji" in Tokyo was suspended from his post. The chef served fugu liver to a customer who, despite being warned of the risks, specifically asked that it be provided. The 35-year-old customer subsequently required hospital treatment for mild symptoms of tetrodotoxin paralysis, but made a full recovery.[42]

Five men were poisoned at a restaurant in Wakayama in March 2015 after specifically asking for liver.[43][44][45]

In December 2020, 3 people in the Philippines died, while 4 more were hospitalized after eating pufferfish.[46]

In March 2023, an elderly woman and her husband in Malaysia died after consuming pufferfish purchased from a fishmonger.[47]

In January 2024, a Brazilian man, 46, died after eating pufferfish gifted to him by a friend.[48]

Preparations

[edit]

China

[edit]

Although not as frequently consumed as in Japan and Korea,[citation needed] fugu is still considered a delicacy and served across restaurants in Beijing. Within the Chinese culinary sphere, fugu is generally prepared as a soup or braised whole.[30] The fish may also be prepared using traditional Japanese culinary techniques.[citation needed]

(video) Fugu in a tank in front of a restaurant in Tokyo

Japan

[edit]
  • Sashimi — The most popular dish is fugu sashimi, also called Fugu sashi or tessa. Knives with exceptionally thin blades are used for cutting fugu into translucent slices, a technique known as Usuzukuri (薄造, うすづくり).[49]
  • Milt — The soft roe (Shirako) of the blowfish is a highly prized food item in Japan, and it is often found in department stores. Along with cod milt, it is one of the most popular kinds of soft roe, and it is often grilled and served with salt.
  • Fried — Fugu can be eaten deep fried as Fugu Kara-age.
  • Smoked — Fugu-fin sake. Sake infused with the smoked fin of the blowfish (fugu) to give a distinctive smoky, fishy flavour known as Hire-zake.[50]
  • Stew — Vegetables and fugu can be simmered as Fugu-chiri, also called tetchiri, in which case the fish's very light taste is hard to distinguish from the vegetables and the broth.
  • Salad — If the spikes in the skin are pulled out, the skin can be eaten as part of a salad called yubiki.

In the cuisine of Hakusan, Ishikawa, ovaries are served after reducing the toxin level by salting and pickling for three years, in a dish named "blowfish ovaries pickled in rice-bran paste" (河豚の卵巣の糠漬け, ふぐのらんそうのぬかづけ). The dish is only made in specific regions of Ishikawa Prefecture (Mikawa district, Ono district, Kanaiwa district, and Wajima), and only the traditional method is permitted.[51] Non-professionals are warned against attempting the process.[52] After one year of pickling, about 10% of the toxin is suggested to remain,[53] and after the full three years the product is "only sold after having been checked for safety through a toxicity inspection, and other tests."[52]

  • Plate of fugu sashimi
    Plate of fugu sashimi
  • Fugu no Shirako
    Fugu no Shirako
  • Fugu-nabe, pufferfish hotpot
    Fugu-nabe, pufferfish hotpot
  • Fugu no ransou nukazuke, blowfish ovaries pickled in rice-bran paste
    Fugu no ransou nukazuke, blowfish ovaries pickled in rice-bran paste

Korea

[edit]

In Korean cuisine, edible pufferfish are prepared in various ways including gui (grilling), jorim (simmering), jjim, Bulgogi, Hoe (raw fish) and guk (soup).

  • Bogeo-bulgogi
    Bogeo-bulgogi
  • Bogeo-gui (grilled pufferfish)
    Bogeo-gui (grilled pufferfish)
  • Bogeo-jorim (simmered pufferfish)
    Bogeo-jorim (simmered pufferfish)
  • Bokguk (pufferfish soup)
    Bokguk (pufferfish soup)

Availability

[edit]

East Asia

[edit]

Despite the comparatively lower consumption rate of the fish in comparison to other East Asian nations, the prevalence of fugu restaurants has experienced a significant surge across Chinese urban areas since 2016. The fish is only sold in a processed form (without organs) with a test certificate from the fishery.[30] In 2023, processed raw farmed fugu across China is sold to ordinary customers online.[35]

Most Japanese cities have one or more fugu restaurants, perhaps in clusters because of earlier restrictions, as proximity made it easier when transporting the seafood delicacy so as to preserve its long-term freshness upon being served to potential patrons. A famous restaurant specializing in fugu is Takefuku, in the upscale Ginza district in Tokyo with Zuboraya being another popular restaurant chain in Osaka that both offer the celebrated seafood delicacy. The fugu is cleaned of its most toxic parts in Japan and freeze-flown to the United States under license in clearly customized plastic containers. Fugu chefs who cook in American restaurants are trained under the same rigorous and stringent specifications as in Japan. Pufferfish native to American waters, particularly the genus Spheroides, have also been consumed as a seafood delicacy, sometimes resulting in poisoning incidents.[54]

In South Korea, fugu is known as bok-eo (복어), the seafood delicacy is very popular in southern port cities such as Busan and Changwon. It is prepared in a number of ways resulting in a variety of dishes ranging from soups, raw fish and salads, all of which command a high price. Fugu Bulgogi and Jorim are popular in Daegu.

Europe

[edit]

Sale of fish belonging to this family (Tetraodontidae) is forbidden altogether in the European Union.[55] In Switzerland, the importation of fugu is legal, but only as long as it is purchased exclusively for private consumption.[56]

North America

[edit]

United States

[edit]

Fugu chefs who cook in American restaurants are trained under the same rigorous and stringent specifications as in Japan. Pufferfish native to American waters, particularly the genus Spheroides, have also been consumed as a seafood delicacy, sometimes resulting in poisoning incidents.[57] Japanese restaurateur Nobuyoshi Kuraoka waged a five-year legal battle with the U.S. Food and Drug Administration to allow the exclusive import of the Japanese Tiger puffer into his Manhattan restaurant, with the license finally being granted to him in 1989.[58][59][60] By 2003, only seventeen restaurants in the United States were licensed to serve fugu; fourteen in New York State, twelve of which are in New York City.

Social aspects

[edit]
Fugu (right) and Japanese amberjack by Hiroshige (1832)

In the Kansai region of Japan, the slang word teppō, (鉄砲) meaning musket, rifle or gun, is used for the fish. This is a play of words on the verb ataru (当たる), which can mean to be poisoned or shot. In Shimonoseki region, the ancient pronunciation fuku is more common instead of the modern fugu.[61] The former is also a homonym for good fortune whereas the latter is one for disabled. The Tsukiji fish market fugu association holds a service each year at the height of the fugu season, releasing hundreds of caught fugu into the Sumida River. A similar ceremony is also held at another large market in Shimonoseki.

A rakugo, or humorous short story, tells of three men who prepared a fugu stew but were unsure whether it was safe to eat. To test the stew, they gave some to a beggar. When it did not seem to do him any harm, they ate the stew. Later, they met the beggar again and were delighted to see that he was still in good health. After that encounter, the beggar, who had hidden the stew instead of eating it, knew that it was safe and he could eat it. The three men had been fooled by the wise beggar.

Lanterns can be made from the bodies of preserved fugu. These are occasionally seen outside of fugu restaurants, as children's toys, as folk art, or as souvenirs. Fugu skin is also made into everyday objects like wallets or waterproof boxes.

Aquaculture

[edit]

Scientists at Nagasaki University have succeeded in culturing non-toxic torafugu by restricting the fish's diet. The experiment included raising over 5,000 fish between the years 2001–2004, and analyzing the toxicity of muscle, skin, gonads, livers, and other organs. The team concluded that the amount of tetrodotoxin in all those parts was non-toxic, and it would allow for the safe preparation of fugu-kimo (puffer liver).[62] Usuki, a town in Ōita Prefecture, has become known for selling non-poisonous fugu by 2008.[10]

Blowfish, specifically the obscure pufferfish and the torafugu, has been farmed in China since 1993 under the state-owned Tianzheng company. As of 2012, most such fish is exported to Japan and South Korea, with a small domestic luxury market that has been operating under license since 2003.[63][30]

See also

[edit]

Notes

[edit]
  1. ^ In Classical Chinese and the various regional varieties of Chinese, there are nearly a dozen synonyms that refer to the toxic pufferfish, including 䲅, 𩷪鱼, 黄驹, 魺, 嗔鱼, 鲑, 鲐鱼, 鮧, 鯸鲐, 鯸鮧, 鰗鮧, 鹕夷, 芽依, 鯸䱌, and 䰽.

References

[edit]
  1. ^ a b Davidson A (2006). The Oxford Companion to Food. Oxford University Press. p. 324. ISBN 978-0-19-280681-9.
  2. ^ Coxon, Mio (3 April 2012). "Tokyo chefs swell with anger over new blowfish laws". Reuters.
  3. ^ a b c d Hosking R (1997). A Dictionary of Japanese Food: Ingredients & Culture. Tuttle Publishing. pp. 41–42. ISBN 978-0-8048-2042-4.
  4. ^ Yong, Y. S.; Quek, L. S.; Lim, E. K.; Ngo, A. (2013). "Pufferfish poisoning case study". Case Reports in Medicine. 2013: 206971. doi:10.1155/2013/206971. PMC 3867830. PMID 24368916.
  5. ^ Lee CH, Ruben PC (1 November 2008). "Interaction between voltage-gated sodium channels and the neurotoxin, tetrodotoxin". Channels. 2 (6): 407–12. doi:10.4161/chan.2.6.7429. PMID 19098433.
  6. ^ Lago J, Rodríguez LP, Blanco L, Vieites JM, Cabado AG (October 2015). "Tetrodotoxin, an Extremely Potent Marine Neurotoxin: Distribution, Toxicity, Origin and Therapeutical Uses". Marine Drugs. 13 (10): 6384–406. doi:10.3390/md13106384. PMC 4626696. PMID 26492253.
  7. ^ Cheng, K. K.; Ling, Y. L.; Wang, J. C. (April 1968). "The failure of respiration in death by tetrodotoxin posioning". Quarterly Journal of Experimental Physiology and Cognate Medical Sciences. 53 (2): 119–128. doi:10.1113/expphysiol.1968.sp001951. ISSN 0033-5541. PMID 5185564.
  8. ^ Larimore JL (25 May 2017). Neuroscience Basics: A Guide to the Brain's Involvement in Everyday Activities. Elsevier Science. p. 57. ISBN 978-0-12-811017-1.
  9. ^ "CDC - The Emergency Response Safety and Health Database: Biotoxin: TETRODOTOXIN - NIOSH". www.cdc.gov. 9 November 2017.
  10. ^ a b c d e Onishi N (2008-05-04). "If the Fish Liver Can't Kill, Is It Really a Delicacy?". The New York Times.
  11. ^ Finch, Sarah; Boundy, Michael; Harwood, D. (2018-10-23). "The Acute Toxicity of Tetrodotoxin and Tetrodotoxin–Saxitoxin Mixtures to Mice by Various Routes of Administration". Toxins. 10 (11): 423. doi:10.3390/toxins10110423. ISSN 2072-6651. PMC 6266834. PMID 30360529.
  12. ^ a b c Sato K, Akai S, Yoshimura J (May 2015). "Stereocontrolled total synthesis of tetrodotoxin from myo-inositol and D-glucose by three routes: aspects for constructing complex multi-functionalized cyclitols with branched-chain structures". Natural Product Communications. 10 (5): 691–702. doi:10.1177/1934578X1501000501. PMID 26058138. The original name of TTX was 'taricatoxin' … TTX selectively interacts with elements of the sodium channel … TTX has been isolated from the puffer fish, newts, frogs, octopuses, crabs, shellfish, and numerous other aquatic animals. The animals do not produce TTX themselves; instead, it is produced by bacteria such as Alteromonas sp., Vibrio sp., and Shewanella sp.
  13. ^ Bucciarelli, GM; Lechner, M; Fontes, A; Kats, LB; Eisthen, HL; Shaffer, HB (24 July 2021). "From Poison to Promise: The Evolution of Tetrodotoxin and Its Potential as a Therapeutic". Toxins. 13 (8). Basel, Switzerland: MDPI (Multidisciplinary Digital Publishing Institute): 517. doi:10.3390/toxins13080517. PMC 8402337. PMID 34437388.
  14. ^ Venkatesh, Byrappa; Lu, Song Qing; et al. (November 2005). "Genetic Basis of Tetrodotoxin Resistance in Pufferfishes" (PDF). Current Biology. 15 (22): 2069–2072. Bibcode:2005CBio...15.2069V. doi:10.1016/j.cub.2005.10.068. PMID 16303569.
  15. ^ For the relationship between Alteromonas, Pseudoalteromonas, and Pseudomonas species, which has been redefined in recent history, see Mikhailov VV, Romanenko LA, Ivanova EP (2006). "Chapter 3.3.20. The Genus Alteromonas and Related Proteobacteria". In Falkow, S., Rosenberg, E., Schleifer, K.-H., Stackebrandt, E. (eds.). The Prokaryotes (Proteobacteria: Gamma Subclass). Vol. 6 (3rd ed.). Berlin, GER: Springer Science & Business. pp. 597–645, esp. 598ff. ISBN 978-0387254968. Retrieved 27 February 2016.
  16. ^ a b c Carroll SB (December 21, 2009). "Whatever Doesn't Kill Some Animals Can Make Them Deadly". New York Times. Retrieved 2009-12-24. In 1975, the Kabuki actor Bando Mitsugoro VIII ordered four fugu kimo in a restaurant in Kyoto, claiming he could resist the poison. He was wrong.
  17. ^ Abal P, Louzao MC, Antelo A, Alvarez M, Cagide E, Vilariño N, Vieytes MR, Botana LM (February 2017). "Acute Oral Toxicity of Tetrodotoxin in Mice: Determination of Lethal Dose 50 (LD50) and No Observed Adverse Effect Level (NOAEL)". Toxins. 9 (3): 75. doi:10.3390/toxins9030075. PMC 5371830. PMID 28245573.
  18. ^ Tsang YY, Tsang AS (January 30, 2008). "Tetrodotoxin Poisoning". Food Safety Focus. Centre for Food Safety. Retrieved April 4, 2009.
  19. ^ Huerta, Miguel Á; de la Nava, Javier; Artacho-Cordón, Antonia; Nieto, Francisco R. (May 2023). "Efficacy and Security of Tetrodotoxin in the Treatment of Cancer-Related Pain: Systematic Review and Meta-Analysis". Marine Drugs. 21 (5): 316. doi:10.3390/md21050316. ISSN 1660-3397. PMC 10221257. PMID 37233510.
  20. ^ Farnham A. "Killer Foods". Forbes. Retrieved 2009-05-20.
  21. ^ Glionna JM. "Blowfish's bad rap is killing him". Los Angeles Times. Retrieved 2021-07-04.
  22. ^ "Three Delicacies of the Yangtze River-Recommended delicacies-Food-Fun Taizhou-Official Website of Taizhou Tourism Bureau". www.tztour.cn. Archived from the original on 22 January 2021. Retrieved 17 January 2021.
  23. ^ 《梦溪笔谈》：吳人嗜河豚魚，有遇毒者，往往殺人，可為深戒。
  24. ^ 《太平廣記 》：鯸鮐魚文斑如虎，俗云煮之不熟，食者必死。
  25. ^ 《河南邵氏聞見後錄》：經筵官會食資善堂，東坡盛稱河豚之美。呂元明問其味，曰：「直那一死！」
  26. ^ "魚類：フグ毒 [Fugu poison]" (in Japanese). Ministry of Health, Labour and Welfare Japan.
  27. ^ a b "One Man's Fugu Is Another's Poison". The New York Times. 1981-11-29. Retrieved 2010-05-03.
  28. ^ Matsutani, Minoru, "Tokyo to drop fugu license ordinance amid a decline in fatal diner poisonings", Japan Times, 5 March 2012, p. 2. Archived March 7, 2012, at the Wayback Machine
  29. ^ Ito, Shingo (Jiji Press), "Fugu's risk will always be part of its charm", Japan Times, 5 July 2012, p. 3 Archived July 8, 2012, at the Wayback Machine
  30. ^ a b c d Yau, Elaine (2019-02-07). "Pufferfish in China: diners lured by delicacy now country has bred them poison-free". South China Morning Post.
  31. ^ Xie, Kewei (April 2017). "首批合法养殖河豚鱼"游"上餐桌 "盒马鲜生"已开卖" [First batch of legal farmed fugu "swims" to the table at FreshHippo]. Ministry of Agriculture and Rural Affairs (repost from: Jiefang Wang).
  32. ^ Buchanan, Kelly (28 November 2016). "Delicious, but Deadly: Should Fugu Liver be Served in Japan? | In Custodia Legis". The Library of Congress.
  33. ^ Food Safety Commission of Japan (December 2017). "The Liver of the Aquacultured Japanese Pufferfish) (Natural Toxins)". Food Safety (Tokyo, Japan). 5 (4): 169–170. doi:10.14252/foodsafetyfscj.2017012s. ISSN 2187-8404. PMC 6989194. PMID 32231941.
  34. ^ "Market Conditions of Torafugu in Toyosu Market (Monthly Report)" (in Japanese). GD Freak. Retrieved 2013-03-27.
  35. ^ a b YU, Wenyan. "河豚冲上电商平台冰鲜整鱼热卖榜 上海唯一养殖鱼塘：曾一天卖800斤，生意恢复中-"拼死吃河豚"是过去式了 - 周到上海" [Pufferfish hits top list for refrigerated whole fish at e-commerce platforms; Shanghai's only fishery: business used to be better at 400 kg per day; "risking death for puffer" is a thing of the past]. Shanghai Morning Post (in Chinese).
  36. ^ a b 危険がいっぱい ふぐの素人料理 東京都福祉保健局 Archived March 13, 2008, at the Wayback Machine
  37. ^ Ricciuti ER (2003). Killers of the Seas: the Dangerous Creatures that Threaten Man in an Alien Environment (Rev. Lyons Press ed.). Guilford, Conn.: Lyons Press. p. 141. ISBN 978-1585748693.
  38. ^ a b Roderick J (20 January 1975). "Japanese Actor Poisoned". The Leader-Post. p. 10. Retrieved 19 August 2013.
  39. ^ "Poisonous Puffer Fish Sold as Salmon Kills 15 in Thailand". Foxnews.com. Archived from the original on October 14, 2007. Retrieved 2013-09-11.
  40. ^ "Father dies after eating puffer fish". INQUIRER.net, Philippine News for Filipinos. Archived from the original on February 16, 2012. Retrieved 2013-09-11.
  41. ^ "Malaysian fisherman dies after eating puffer fish | TopNews". Topnews.in. 2009-02-16. Retrieved 2012-06-28.
  42. ^ Koh, Yoree (2011). "Lifestyle & Culture: Michelin Restaurant Diner Hospitalized After Eating Puffer Fish". Wall Street Journal (December 2). Retrieved 27 February 2016.
  43. ^ "Japanese men fall ill after eating pufferfish". The Guardian. Agence France-Presse. 2015-03-02. Retrieved 28 February 2016.
  44. ^ Japan Times Five men fall ill in Wakayama after eating fugu, including requested liver Mar 3, 2015 Archived March 4, 2015, at the Wayback Machine Retrieved March 6, 2015
  45. ^ Wall Street Journal Five Hospitalized After Eating Fugu Fish March 2, 2015 Archived October 24, 2016, at the Wayback Machine Retrieved March 6, 2015
  46. ^ M, Austine Rain (2020-12-29). "Killer Fish: 3 People Died After Eating Pufferfish in the Philippines". Nature World News. Retrieved 2021-11-16.
  47. ^ "Second senior citizen dies of puffer fish poisoning in Johor". 8 April 2023.
  48. ^ "Brazilian man, 46, dies after eating pufferfish gifted to him by friend". 31 January 2024.
  49. ^ Morimoto M (2007). Morimoto: The New Art of Japanese Cooking. DK Publishing. p. 151. ISBN 978-0-7566-3123-9.
  50. ^ Philip Harper; Haruo Matsuzaki (2006). The Book of Sake: A Connoisseur's Guide. Kodansha International. pp. 91–. ISBN 978-4-7700-2998-0.
  51. ^ "What are Blowfish Ovaries Pickled in Rice-Bran Paste?". Digital Archives of Ishikawa [The Miracle of Poison Removal Pickled Blowfish Ovaries: A Look at the Culture and Skills of Ishikawa]. Archived from the original on 22 February 2017. Retrieved 28 February 2016. The only places in Japan where "blowfish ovaries pickled in rice-bran paste " [sic] is made are the Mikawa district of Hakusan City, the Ono and Kanaiwa districts of Kanazawa City, and Wajima City, all in Ishikawa Prefecture. [...] none of the producers can change their method of production. "Blowfish ovaries pickled in rice bran " [sic] is still being made using the same traditional methods as ever.
  52. ^ a b "Blowfish Ovaries Pickled in Rice-bran Paste: How are they made?". Digital Archives of Ishikawa [The Miracle of Poison Removal Pickled Blowfish Ovaries: A Look at the Culture and Skills of Ishikawa]. Archived from the original on 16 March 2016. Retrieved 28 February 2016.
  53. ^ "Blowfish Ovaries Pickled in Rice-bran Paste: How can the poison be removed?". Digital Archives of Ishikawa [The Miracle of Poison Removal Pickled Blowfish Ovaries: A Look at the Culture and Skills of Ishikawa]. Archived from the original on 28 December 2014. Retrieved 28 February 2016.
  54. ^ Landsberg JH, Hall S, Johannessen JN, White KD, Conrad SM, Abbott JP, et al. (October 2006). "Saxitoxin puffer fish poisoning in the United States, with the first report of Pyrodinium bahamense as the putative toxin source". Environmental Health Perspectives. 114 (10): 1502–7. doi:10.1289/ehp.8998. PMC 1626430. PMID 17035133.
  55. ^ Regulation (EC) 853/2004 App. III Sec. VIII
  56. ^ SR 817.022.108 Art. 2
  57. ^ Landsberg JH, Hall S, Johannessen JN, White KD, Conrad SM, Abbott JP, et al. (October 2006). "Saxitoxin puffer fish poisoning in the United States, with the first report of Pyrodinium bahamense as the putative toxin source". Environmental Health Perspectives. 114 (10): 1502–7. doi:10.1289/ehp.8998. PMC 1626430. PMID 17035133.
  58. ^ "Japan's Fugu Is a Delicacy—but Is It Poisson or Poison?". PEOPLE.com. Retrieved 2018-08-02.
  59. ^ Restaurant Nippon (2014-08-30), Puffer Fish from Across the Pacific Ocean Part A, retrieved 2018-08-02
  60. ^ Cromley M (1986-05-11). "There's No Fooling With the Fugu". Washington Post. ISSN 0190-8286. Retrieved 2018-08-02.
  61. ^ 虎河豚（とらふぐ） (in Japanese). Maruha Shinko. Retrieved 1 October 2011.
  62. ^ Noguchi, Tamao; Arakawa, Osamu; Takatani, Tomohiro (2006). "Toxicity of pufferfish Takifugu rubripes cultured in netcages at sea or aquaria on land". Comparative Biochemistry and Physiology Part D: Genomics and Proteomics. 1 (1): 153–157. doi:10.1016/j.cbd.2005.11.003. PMID 20483246.
  63. ^ "Blowfish — China's latest seafood luxury | SeafoodSource". www.seafoodsource.com.

Further reading

[edit]
[edit]
Wikimedia Commons has media related to Fugu dishes.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Fugu&oldid=1259381269"