Fugu About It

November 15, 2007

in Non-Story Archives

Fugu is a blowfish that has been consumed in Japan for centuries. It also happens to contain a neurotoxin with no known antidote that can result in a very unpleasant death – paralysis and suffucation while being fully conscious – if it’s not prepared correctly. Consequently, Japanese chefs who prepare it must go through years of rigorous training learning how to remove organs that contain the toxin (liver, gonads, intestines and skin) before they can receive a required license. In the U.S., the FDA heavily restricts the importation of fugu (although the fish is also found in domestic waters), and issued a consumer advisory. Not surprisingly, few restaurants in the U.S. serve the fish (most are in NYC), and a complete meal can cost several hundred dollars, although Sushi Zen restaurant offers fugu a la carte for $13 a piece.

The video below shows a Japanese fugu chef butchering a live fish. [Warning: graphic footage!]

[Note: One or more links in the story were updated since the original publicaton date.]

sexygal March 20, 2014 at 6:15 pm

That was really cool and awesome, watching that chef butchering a live fish!!!!

sexygal August 29, 2016 at 1:02 am

I wonder why BOTH hands aren't "gloved!"

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