#Fugu deaths 2017 free
Once seated in the restaurant, the Japanese human and my Google translate ensured that I was told and made aware of the dangers and that I am committing to this madness on my free will.
So basically, you take the most poisonous fish in the world and eat it without cooking.
The fish is a translucent white, and is usually arranged on floral plates to let you see the plate design through the (rather innocent looking fish). So how is this cooked? Well, in many ways, but what kind of cooking comes to mind when you think of fish in Japan? Yup, uncooked! The fugu sashimi is the most popular way of consuming this fish. I believe chefs who serve the fish are required to eat a slice of every fish they pass on to their customers. The internal organs of fish, including the guts, ovaries, liver etc are lethal, but once they are safely out of the way, the flesh is harmless. Well, one for those who aren't aware, they probably eat it by mistake, which is where most of the deaths associated with fugu consumption comes from. That brings us to the question - why do people eat this fish? Well, the toxin in the fish, tetrodotoxin can cause instant death! To put it in perspective, it is about a thousand times more dangerous than cyanide and one fish has enough poison to kill about 30 people. Some fish types in this family also have spines like a porcupine that can pierce through the skin. What is this fish? Called the puffer or blower fish, this fish supposedly blows or puffs up by sucking water into its belly when threatened. In most of Europe, this fish is banned altogether. A delicacy in Japan, Fugu requires chefs to undergo stringent training (around 3 years) to get the licence to serve this fish. Just to be sure I wasn't missing out on the culinary brilliance of Japanese food by prematurely dying in Japan, I ensured that I had Ramen, Sushi, Tendon in Tokyo, a similar set of dishes in Osaka, went all the way to Kobe to have the world's best beef, finished a Michelin-starred-2.5 hour waiting-in-line okonomoyaki (that I got in in half hour, but that story is for another day), gorged on melon pan, sakura and all types of kit-kat and on my last evening, and after ensuring there is absolutely nothing left to eat in Japan, at 6 PM, I said a prayer and entered the Fugu restaurant.įor those who know it, Fugu sends shivers down their spine! For those who don't, well, Fugu can be instant death. It is not gross and I'm not Andrew Zimmern, but the Fugu is something I've always wanted to get hint of. When in Japan, I told myself that I will try this.
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