Fugu

Poisonous Pufferfish are a specialty at many Japanese restaurants especially around Osaka. Pufferfish are known as Fugu in Japan and depending on region are one of a number of species. One of the more popular is the Takifugu which is also known as the tiger blowfish these are blubbery leathery looking fish and one of the most deadly, while some of the others have nasty spikes all over their body.

The fish has lethal amounts of tetrodotoxin in its organs which is a nasty poison which if eaten will parallelize the victims muscles causing the respiratory system to stop killing the person from asphyxiation. There is no known antidote but a person can sometimes be saved by an artificial respiratory system until the poison wears off.

The offal of the fish is banned from sale in restaurants and must be stored specially as hazardous waste, this rule was bought in after the war after many people were poisoned by eating fish flesh found in rubbish bins during food shortages. Anywhere selling the fish must be licensed to do so, to ensure proper handling of this deadly treat. Fish can be seen alive in many fish stalls at markets but must be killed and prepared by a licensed staff member ensuring any poison organs are removed.

Research has found that the organs of the fish become poison from eating a certain type of bacteria, In recent years some fish farming operations have been able to breed fish and keep them away from the bacteria and making them toxin free. These fish are starting to hit the market.

There are strict regulations on selling the fish and chefs have to be specially trained to prepare the dish, although it is common in many fish markets to take home. But most of these fish are farmed non poisonous although special care should be taken.

The fish is quiet expensive, and is probably the most expensive food in Japan, a market fish can cost anything from 4000 to 10000 yen while a restaurant prepared fish can cost several times more a fancy restaurant may charge several hundreds of US dollars for a dish of Fugu. The fish can be cooked in a variety of ways, fried, grilled, stewed and pickled, but it is also very popular raw in sashimi dishes and is said to be delicious. The roe known as milt is also highly sought after.  The fish is more popular in the colder months when the fish put on a bit of extra body fat, and some 20,000 tons of the fish is eaten annually, but none of them will ever be eaten by the Japanese Emperor, there is actually a law that forbids the Emperor from trying the fish as it is so dangerous.

The fish has become so popular there are regulations now in place to protect the fish and many of the fish are now harvested from floating fish farms. Shimonoseki-city in Yamaguchi on Japans lower west coast is one known as the Fugu capital of Japan but in season it is readily available throughout the country.

Many of the eating and entertainment areas especially in Osaka have huge Fugu shaped balloons suspended outside the Fugu restaurants which light up at night making a spectacular sight and wonderful photo oppourtunity for visitors to Japan.