Puffer fish have a taste that foodies can't resist,
There are also toxins that make foodies feel frightened. Pufferfish are warm temperate and tropical offshore demersal fish, generally inhabiting the middle and lower layers of the ocean, a small number of species into the freshwater rivers, when encountering external dangers, the whole body is spherically floating on the surface, while the small thorns on the skin are erected for self-defense.
Common are redfin oriental pufferfish, dark-striped oriental pufferfish, black gill rabbitfish, concave-nosed pufferfish, black-spotted fork-nosed pufferfish and so on. The body of the pufferfish is short and thick. Puffer fish have small hair-like spines. Tough and thick puffer fish skin was once used to make helmets. The teeth of the pufferfish's upper and lower jaws are all connected together, like a sharp blade. This allows the pufferfish to easily bite into the shell of the hard coral. Puffer fish are mostly tropical marine fish, and only a few species live in fresh water. Once threatened, puffer fish swallow water or air to inflate their bodies into thorny balls, making it difficult for predators to mouth. The internal organs of many species of pufferfish contain a nerve toxin that can kill people. The toxicity of tetrodotoxin has been measured. It is 1250 times more toxic than the highly toxic drug sodium cyanide, and only 0.48 mg is required to kill people. In fact, puffer fish muscles do not contain toxins. The most poisonous parts of pufferfish are the ovaries, liver, followed by the kidneys, blood, eyes, gills and skin. The toxicity of the pufferfish is also related to its reproductive cycle. Puffer fish that conceive eggs in late spring and early summer are the most toxic. This toxin can paralyze people's nerves, vomit, chills in the limbs, and then the heart and breathing stop. At home and abroad, there are reports of eating puffer fish and dying. Although it is risking your life to taste puffer fish, the taste of puffer fish is very delicious. Therefore, there are still many gluttonous people who desperately eat pufferfish. The most popular pufferfish eater in the world is Japan. There are pufferfish restaurants in major cities in Japan. Chefs undergo rigorous professional training. In the graduation exam, the chef eats the puffer fish he cooks. Therefore, some people who are not too skilled dare to take the exam and escape. The puffer fish swims very slowly. This is because most fish usually have swimming muscles in the back half of the body. The pufferfish had to paddle with their dorsal and caudal fins, which swayed from side to side. The teeth of the pufferfish are very similar to those of the stinging porpoise. The teeth of the pufferfish merge into one beak. The teeth of the upper and lower palate are used to crush mollusks and corals. Blowfish devour these living parts along with marine life such as crabs, worms and barnacles. Puffer fish are found all over the world and are found in about 100 species. Puffer fish has a small round mouth, a black-brown back, a white abdomen, a large length of 1 meter, weighing about 10 kg, and the eyes are usually blue-green, and they can also change color automatically with the change of light. There are not many bones on the body, and the dorsal and ventral fins are soft, but they have two rows of sharp teeth and can bite clams, oysters, sea urchins and other foods with hard shells.
Although the puffer fish is highly poisonous, its flesh is delicious and tender, and people often compare puffer fish fillets with Japanese paintings, which are soft and delicate, and the aftertaste is endless.
Puffer fish contain less venom, while the ovaries, liver and blood all contain more toxins. In China, in order to ensure the safety of people's lives, the state explicitly prohibits restaurants from supplying puffer fish. Eating puffer fish in Japan has a long history and has almost become an important part of its food culture. Puffer fish processing is very strict, and a qualified puffer chef must undergo at least two years of rigorous training, and after passing the exam, he can obtain a license to open for business. The processing and detoxification of each puffer fish requires 30 processes, and it takes a skilled chef 20 minutes to complete. Puffer fish are generally kept in the pond, before eating, use the net pocket to net out the puffer fish, use a knife to cut off the fins, cut off the mouth, dig out the fish eyes, peel off the skin, and then cut open the belly of the fish to remove the intestines, liver, ovaries and kidneys and other highly toxic internal organs, and then put the puffer fish meat into the water a small piece of water to rinse the above poisonous juice. The washed fish pieces are as white as jade and crystal clear. It is then cut into slices as thin as paper, and then arranged to resemble chrysanthemums or cranes. When eating, I pick up the fish fillets and dip them into the sauce and peppers from the dish and put them in my mouth and chew them slowly. After eating the fillets, drink a bowl of puffer fish soup, which is really refreshing and delicious.
Puffer fish meat is delicious, but improper handling or gluttony will make people scream for their lives. Tetrodotoxin is a neurotoxin that is nearly a thousand times more toxic than potassium cyanide. In Japan, some people die every year from accidentally eating puffer fish poison.
Like snake venom, bee venom and other toxins, tetrodotoxin has its beneficial side. Extracts isolated from puffer fish liver have inhibitory effects on a variety of tumors. Dolphin liver distillate has been made into puffer acid injection for cancer clinical and surgical analgesia.
Be careful when eating, and don't be careless. Because there is a high degree of poison in the belly of this fish, its spine blood, fin tail, liver and other places, all hide poisonous juice, as the saying goes, there is a ring of "fighting to the death" of the river. Therefore, before eating, you must ask an experienced teacher to pick out the internal organs of the fish belly, wash it, and then cook it in oil, and then add the condiments to cook it repeatedly, and burn the meat to the skin and crispy, before eating. In order to prevent poisoning, it is best to cook a pot of "reed root soup" before eating fish for detoxification. In short, the consumption of this fish must be particularly careful to prevent poisoning accidents.