WELCOME TO ……
There is no effective antidote to the toxins contained in it, challenging the "delicious feast" that Japanese people love so much
There is a folk saying
Desperately eating puffer fish - fight for life
For the sake of food, even if it is known to be highly toxic
There are always fearless warriors who dare to go to the limit for one
How delicious is pufferfish?
Cute and cute nature "Breaking Bad"
Pufferfish, originally known as pufferfish, fish of the family Pufferfish, are highly toxic, if not handled properly or eaten by mistake, light poisoning, heavy death.
In China, the earliest record of puffer fish is in the "Classic of Mountains and Seas", named "salmon, "cerium", and the "Compendium of Materia Medica" once called it "bubble fish" and "belly fish" according to its appearance.
Later, because the puffer fish mostly lived near the mouth of the river, and often made a "hum" sound similar to a pig's call when catching, it was also called "dolphin" (the name of the pig in ancient times), which is the origin of the name "pufferfish".
Ancient people on the mainland have been eating fugu for nearly 2,000 years, and Japan has also eaten it for a long time.
Since the beginning of the Heian period, many people have been poisoned for eating fugu, and the government issued a ban on eating fugu and confiscating family property, but this still did not stop the enthusiasm of "foodies".
From December to March, puffer fish are at their most delicious – from winter to spring, puffer fish migrate and spawn, and due to the large amount of fat and energy accumulated in the body, the meat of puffer fish is fatter.
In direct proportion to the delicacy, the level of toxins in the fugu body also skyrocketed at this time.
Known as nature's "breaking bad", the toxin is 1200 times stronger than potassium cyanide, and a pound of puffer fish can extract about 0.5 mg of toxins, pure toxins can poison dozens of elephants.
Currently, there is no effective symptomatic antidotoxin (TTX).
To make matters worse, the toxins in this fish resist high temperatures and will only decompose when the temperature reaches more than 220 degrees, which means that the chef does not work with the usual cooking method, and must learn professional treatment methods.
The puffer fish on weekdays actually look very cute, they often inhale water and air when they encounter enemies and are exposed to the air, so that the chest and abdomen are swollen like balls, looking white and fat, round and rolling, very cute!
Many people often "deliberately provoke" when catching pufferfish, watching them puff out their belly, and then "brush their shoes" with the spikes on their belly ...
However, looking at the cute "fathead fish" is actually not easy to mess with in the ecosystem, they dare to die with sharks!
Once on the beach in the Maldives, a shark was found dead on the shore because it swallowed a pufferfish, but was supported by the other party's bulging spikes in the mouth and could not swallow, and eventually both died together.
Of course, puffer fish also have many natural enemies, and those who dare to "fight" with sharks are likely to be killed by skin shrimp if they are not careful.
Japan's "King of Raw Fish"
Fugu is found in many parts of the world, so there are many varieties, but the most delicious one is Japan's "king of raw fish" - tiger fugu.
Among the more than 20 kinds of fugu that are allowed to be eaten in Japan, the tiger fugu is recognized as a well-deserved delicious ceiling, and is known as the fugu king, and is called "winter のtaste king" along with crab with its unique deliciousness and texture.
The real scientific name of the tiger puffer fish is the redfin oriental fish, the top of the fish grows tabby-like blue and black spots, and from the head to the back have rough small thorns, in the puffer fish is the larger one, the meat quality is also extremely tender.
More than 5 kg of natural tiger pufferfish, more sticky taste than ordinary fish meat, white meat and less fat, its meat color crystalline, meat quality deliciousness have reached the extreme, thick delicacy is enough to make people "take a bite".
The production of tiger puffer fish in Nagasaki Prefecture in Japan is the first in Japan, and the Toishi area is one of the three major production areas of tiger puffer fish in Nagasaki Prefecture.
In addition, Fukushima, Japan, is also rich in tiger pufferfish. However, in recent years, the local fishing industry has suffered a huge blow due to water quality and other reasons, which is embarrassing.
Every morning at three or four o'clock, wild and farmed puffer fish are delivered to the auction house.
The fish is then carefully processed over and over again before it is finally delivered to the table.
The complicated treatment methods keep the price of tiger puffer fish high, and a good meal basically starts at five or six thousand, and most of the month's salary is connected.
Nevertheless, almost everyone who has tasted the delicacy of puffer fish will fall in love with this exciting food that seems to "walk on the edge of life and death"!
Poisonous, but delicious is also really delicious
There are many folk legends about pufferfish, and there are even many sayings that express its deliciousness: "If you don't eat pufferfish, you don't know the taste of fish, and if you eat pufferfish, you don't taste the fish", "Once you eat puffer fish, you don't think about the world's fish for life"...
As one of the most toxic fish in the world, puffer fish is unexpectedly richer in nutritional value than other fish, with a protein content of up to 28.2%, and the fish is fatty, tender and thornless.
Throughout the ages, countless people have indulged in this delicious enjoyment.
The famous Su Shi loves to eat puffer fish very much, and the well-known phrase "Artemisia is full of short reed buds, it is when puffer fish is on the rise" is written by him for this purpose.
It is said that after a family heard about it, they specially made a puffer fish banquet for Su Shi, and as a result, he only buried his head in hard eating, leaving the people around him to look at each other, and only after eating did he sigh: "It's worth dying"!
Mr. Wang Zengqi, a modern literary magnate, also once lamented that "in the past 60 years, I have never fought to eat pufferfish".
However, when it comes to fugu, it is the Japanese who are more obsessed with it, even at the cost of their lives, there are still many people who come to challenge this highly toxic delicacy.
One night in 1975, the legendary Japanese kabuki Yatsushiro Bandong Mitsugoro died eating fugu - the liver is considered the most poisonous part of fugu, but Bandong Mitsugoro claimed that he was invincible to poison and ate four parts of the liver, so he directly died eight hours later, shocking the whole country.
Nowadays, the Japanese government has strict requirements for the handling and qualification of fugu, and companies have a "license" to buy and sell fugu, and the chef who cooks fugu fish must not only have more than 2 years of processing experience, but also go to the government-run school for further study, learn professional theoretical knowledge and practical procedures...
In Japan, puffer fish is processed into a variety of dishes, such as sashimi, hot pot, tempura, skin thorns, and grilled goods, but people eat puffer fish more than liver, ovaries and other toxin gathering places.
Although the muscles of puffer fish generally do not contain TTX, toxins can also be integrated into the fish after death, so they still need to be treated.
Although puffer fish is beautiful, don't be greedy and eat it without professional treatment!
#My Youth Memoirs##Headline Creation Challenge##Good Content I Review#