FUGU FISH OR PUFFER FISH

fugu fish or puffer fish, are luxury and expensive fish that are used as ingredients in food eaten all round in Japan. These fish are poisonous, and they can only be served at restaurants in Japan where a qualified fugu handler by the Japanese government, and be assured as you eat fugu.

There are about 350 types of puffer fish around the world, many of them are very highly poisonous, can cause severe illness and death. The poison called tetrodotoxin/ saxitoxin in fugu is said to be 1,000 times stronger than potassium cyanide. The poisonous areas vary depending on the type of fugu, so it is extremely dangerous. About 22 types of fugu used for food in Japan. Fugu fishes are rich in protein and low in calories, and they have many nutrients such as vitamins and minerals, they are tasty food and also good for beauty and health.

The toxins effect central nervous system toxins Symptoms start within 20 minutes to 2 hours after eating the toxic fish. Primary symptoms include tingling of the lips and mouth, followed by dizziness, tingling in the extremities, problems with speaking, balance, muscle weakness and paralysis, vomiting, and diarrhea. In severe intoxications, death can result from respiratory paralysis.

The liver, intestines, gonads (ovaries and testes), eyes, kidney and skin of puffer fish may contain the toxin. Unless puffer fish is cleaned and prepared in a special manner to carefully remove the organs containing toxin, the flesh of the fish will become contaminated with the toxin. Fugu is served as sashimi, hotpot, grilled, deep fried etc