Fugu fish - five popular dishes .

Japan - the land of the "Rising Sun" - has always been able
surprise the world with your unusual, delicious dishes.

One of these dishes - exquisite, exotic, you can
say mystical is - a delicacy FUGU .

Puffer dish- prepared from a deadly, poisonous
puffer fish of the puffer family. Despite all its
danger, puffer is very popular,
and many tourists coming to Japan wish
try this unusual dish.

Puffer fish has an exquisite taste, but with all this she
contains a very dangerous poison. Poison in large quantities
contains liver, caviar, gallbladder and skin. Puffer fish
can only be eaten after careful, special cleaning
and processing.

When consumed puffer fish, man gets light
the effect of euphoria and no matter how expensive this
an exquisite delicacy, there are always those who wish
tickle your nerves.

This dish can only be found in specialty restaurants.
Fugu is being prepared by Japanese chefs who have passed
special training and obtained a license to work with
this kind of fish. In the hands of these chefs in the literal sense
to be a person's life since it is wrong
the prepared fugu is life-threatening.

It used to be a tradition in Japan - if a visitor
poisoned with puffer fish, then the cook had to finish it himself
dish, or committed ritual suicide.

When processing puffer fish the chef is fast and accurate
with knife blows (hocho) separates the fins and the oral apparatus
fish, reveals the fast movement of the belly of the fish. After
which very carefully pulls out the most poisonous
entrails, then cuts the prepared fillet into
thin, even slices.

The next step is to rinse the meat in
running water to permanently remove blood residues
and poison. The sliced ​​fillet fugu should be
paper thin, translucent, matte.

People who have tasted fugu claim that
puffer tastes like chicken meat than fish. Meat
fugu fibers are not felt at all, but the consistency
more like gelatin.

The five most popular puffer dishes:

1 - Sashimi (Fugusashi)- Is one of the most
popular dishes. From thin, translucent slices
raw fillet fugu, the chef lays out the pictures on a platter.
Fish fillets are dipped in vinegar sauce (vinegar, finely
chopped onion, grated daikon radish and red pepper).

2 - Fugu-chiri- Puffer fillet stewed with vegetables. Served
complete with puffer fish stew and potatoes.

3 - Kara-age- deep fried puffer fish fillet -
oil-fried fillet fugu pieces, pre-
deboned in wheat flour.

4 - Hire - zake- hot sake drink with the addition
fried and grilled puffer fish fins.

5 - Fuguzosui- It is also an extreme dish -
broth cooked on the basis of puffer fish, with the addition
eggs and spices.

Many fans of the national cuisine of Japan are not
dare to try traditional fish dishes
fugu, since they are only interested in the answer to one question:
Is there really a possibility of death,
eating dishes from puffer fish? And the answer is unfortunately
wakes up affirmative.

Poisonous fugu fish (dog-fish, blowfish, dioodont or fahak) - the legend of Japanese cuisine - is an object of horror, curiosity and admiration of foreigners.

Poisonous fugu fish (dog-fish, blowfish, dioodont or fahak) - the legend of Japanese cuisine - is an object of horror, curiosity and admiration of foreigners. This is the most famous, expensive and dangerous dish in Japanese cuisine and is rightfully considered one of the oldest. Judging by the finds of archaeologists, even before our era, the Japanese ate poisonous puffer fish, apparently knowing that the poison is contained only in certain parts of its body.

The liver, milk, caviar, intestines, eyes and skin of puffer fish contain a deadly natural nerve poison - tetrodotoxin. In its action, this poison is superior to the famous curare and cyanide. One fish has enough poison to kill 30-40 people. There is still no effective antidote for fugu poisoning.

Meanwhile, in microscopic proportions, fugu poison is considered an excellent means of preventing age-related diseases and even, according to rumors, a cure for diseases of the prostate gland. Therefore, poisonous fugu fins (fried on a wire rack until charred) are dipped in sake for one to two minutes. This healing drink, individually dosed, is served before meals to customers who wish to taste fugu. The chef acts as an anesthesiologist, assessing the complexion and state of health of each guest. They say that intoxication from such an infusion feels akin to a narcotic one: all the senses are aggravated, the ability to see, hear and touch much more than usual appears.

Puffer butchering is a filigree art. With quick blows of a knife, the cook separates the fins, cuts off the mouth apparatus and opens the belly of the puffer. Toxic parts are carefully removed from the abdomen. Fillets must be cut into thin pieces (no thicker than paper) and rinsed thoroughly under running water, removing the slightest traces of blood and poison.

Fugusashi (fugu sashimi) is a very special and very beautiful dish. Mother-of-pearl slices of raw fugu are stacked in petals on a round platter. Often the cook creates a picture from pieces of fish: a landscape, an image of a butterfly or a flying bird. The fish is eaten by dipping the slices into a mixture of ponzu (vinegar sauce), asatsuki (chopped chives), momiji-iroshi (grated daikon radish), and red pepper.

Fugu is also served as a "set meal". In this case, "fugusashi" is only the beginning of the meal. Besides it, "fugu-zosui" is served - a soup made from a broth of boiled puffer fish, rice and raw eggs, as well as lightly fried puffer fish.

Puffer fish pieces are served by the chef in a strictly defined order. They start from the back - the most delicious and least poisonous. Pieces are served in order of approaching the peritoneum. The closer to it, the stronger the poison. It is the chef's responsibility to keep an eye on the condition of the guests, not allowing them to eat a higher dose that is safe for them. Aerobatics in cooking puffer fish is to leave just as much poison as is necessary in order to cause a feeling of mild narcotic euphoria in eaters. Gourmets who have tried fugu fish claim that as this dish is consumed, a paralyzing wave rolls over the eater: first, the legs are taken away, then the arms, then the jaws. Only the eyes retain the ability to move. However, after a moment everything comes to life in the reverse order: the gift of speech returns, arms and legs begin to move. It is said that it is for this moment of "resurrection" that people take mortal risks.

Pufferfish is cooked and served only in Japan. According to statistics collected since the 19th century, from 1886 to 1979. more than 12.5 thousand people suffered from fugu poison, more than half of whom (almost 7 thousand) died. True, it is not known whether the chefs were also included in the number of victims: after all, it is believed that the chef should make himself hara-kiri in the event of a client's death. However, it is argued that most of the poisonings were due to non-professionals (for example, among fishermen who decided to feast on a dangerous catch). In 1980, Japan's Ministry of Health introduced compulsory licensing for chefs who can butcher and serve fugu. Today, approximately 70,000 people in Japan have such diplomas. The number of victims among gourmets has decreased to two dozen a year, and only a few die from this dish. However, because fugu is a very expensive dish, it targets the rich and famous. Each such death is a loud scandal.

Not so long ago, extremely proud scientists announced that they had developed a non-poisonous puffer fish. It turns out the secret was the fish's natural diet. Fugu does not produce poison in its own body: it becomes toxic by eating poisonous starfish and shellfish. If the puffer fish is put on a non-toxic diet from birth, the tetrodotoxin content in the fish will be zero. However, the expected sensation and flow of gratitude to scientific thought did not happen. After all, without its toxin, puffer fish becomes just another kind of fish - quite tasty, but not really anything special. The secret of fugu's popularity lies precisely in its toxicity, in the acute sense of risk that a person experiences while playing this gastronomic version of Russian roulette. It is not for nothing that it is in the spring (when puffer fish is considered the most poisonous) that gourmets pay the highest price for it - up to 0 per kg. The Japanese assure that "the one who eats the fugu is a fool, but the one who does not eat is also a fool." To die of fugu poison is a dignified death by Japanese standards.

A well-known Japanese proverb says: “A fool who eats puffer fish, but who does not eat it, is even more foolish. The puffer fish has many other names - fahak, dioodont, blowfish and dog. It is used to prepare not only the most delicious and expensive Japanese dishes, but also deadly ones.

Puffer fish poison to which there is no antidote

A complex lunch made from puffer fish costs about a thousand dollars. For this amount, you can both feast on exquisite delicacies and die painfully. The thing is that this fish contains a deadly poison of neuroparalytic action - tetradotoxin. It is 400 times more toxic than strychnine and 10 times more dangerous than curare. Just one fish can kill more than 35 people. Fatal poisoning can be obtained even by simply touching the especially poisonous guts of a puffer fish. Tetradotoxin paralyzes all muscles of the human body, including the respiratory muscles, resulting in respiratory arrest and death. There is no antidote to this poison. The only way to save the victim is to quickly hospitalize him in the intensive care unit and connect to an artificial respiration apparatus.

The responsibility of the cook

Going to a restaurant and planning to feast on puffer fish, you should understand that you completely surrender your life to the skill of the cook. For a long time, even the fishing of this fish was banned in Japan. Only since 1958 has the government allowed it to be served in restaurants, provided that only specially trained chefs with a special license will be engaged in the preparation of puffer fish. To obtain this license, they go through a fairly long training, and then pass an exam in which they themselves must eat the fish they have prepared. Earlier in Japan there was even an unwritten law, according to which in the event of the death of a restaurant customer, the chef was obliged to commit ritual suicide (seppuku).

Fugue fish: cooking

Butchering this fish is a real art. With a very quick movement, it is necessary to separate the fins, cut off the mouth apparatus, and then open the belly. After that, very carefully remove all the insides, which are the most poisonous parts of the puffer fish.

Fillets are cut into thinnest slices and thoroughly washed under running water, removing the remains of poison and traces of blood from them.

To prepare fugu sashimi (Fugusashi) from fish, slices of raw fish are laid out on a large and beautiful dish, creating a landscape or an image of a butterfly or a bird from them in a pearlescent color. Fugu fillet slices are eaten by dipping them in vinegar sauce (ponzu) or a mixture of red pepper and grated radish (momiji-oroshi).

Fugusushi is only the very first course of a "set" lunch. It is followed by a soup made from puffer fish and rice, seasoned with a raw egg (fugu-zosui). And for the second course - fried puffer fish.

The pieces of fish should be served by the chef to the guests in a strictly defined order. They start with the least poisonous and tastier dorsal part. The closer to the abdominal part, the more poison is contained in the meat. One of the main tasks of the chef is to monitor the condition of the restaurant guests in order not to allow them to eat more than a safe dose.

An experienced cook, when cooking fugu fish, leaves so much poison in it to cause mild poisoning in eaters, which is manifested by a slight narcotic euphoria. According to gourmets who have tasted puffer fish, as they consume dishes from it, they have a paralyzing wave. It lies in the fact that people lose the ability to move their legs, then their arms and, at the very last moment, with their jaws. Only the eyeballs retain the ability to move. But after a few moments, muscle tone begins to recover in the reverse order. It is believed that people take mortal risks precisely in order to survive this moment of "resurrection".

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The puffer fish is considered one of the most poisonous fish on the planet. To try which is sought by more than a dozen people. In search of thrills, many are ready to shell out a tidy sum. So why is this little fish dangerous? This small fugu fish contains a deadly poison called Tetrodotoxin. This poison is able to block nerve endings, causing paralysis of the respiratory system, convulsions, complete immobility. A person in whose body the level of fugu poison is exceeded looks very unattractive. Blue lips, foam from the mouth in the eyes, fear of inevitable death and cannot move in general, the picture is not the best. And the worst thing is that there is no antidote. In such cases, it is possible to save the wretched person only if he is put on artificial ventilation of the lungs and forced blood circulation. In this position, hold the little man until the poison ceases to work. But despite such a not joyful prospect, there is more than enough to be in the balance of death.

The poison is found in almost all fish, from skin to bones. In order to properly prepare such a delicacy, chefs go through a special school and annually must confirm their knowledge of the right to cook puffer fish. If you know how to properly cook such a dangerous dish, then you will always, or rather never be left without work.

So what do they eat there, if all the fish are practically poisonous. Yes, undoubtedly the fish is poisonous, but
there are some parts in which the concentration of the poison is not great. Basically, the largest amount of poison is found in the liver, caviar and skin of this fish. Everything else can be eaten. In ancient times, there was such a tradition in restaurants in Japan that if a visitor died from improperly cooked Fugu fish, then the chef was obliged to also eat the same dish, or commit ritual suicide. Such are the customs. But now that we live in a civilized society, chefs do not commit suicide or eat poisoned fish. Since 1958, every chef who wants to go through a compulsory license for the right to cook puffer fish.

Full ban on puffer fishing introduced

Due to the fact that cases of poisoning in Japan have become more frequent in 2002, a ban on fishing for puffer was introduced. But even today it can be easily found on the counters of fish markets, as well as in the menus of large restaurants in major Japanese cities.

Maybe I will now make a colossal discovery for you, or perhaps you have already guessed about it yourself. There is no puffer fish in the world's oceans, it's just the name of a dish. And they cook it from this little fish called Skalozub or Pufferfish. This fish lives in the waters of the Pacific and Indian oceans, in the coastal zone. For the preparation of Fugu, a brown puffer is most often taken. But this is not the only representative of this species of such species, there are about 120 pieces.

The puffer is sometimes referred to as a dogfish. Over the years, this small fish, and it is really small, judge for yourself, the maximum length of this fish was recorded only 60 cm, but mostly individuals no more than 35-40 cm become prey for fishermen. So over the years, she learned to live not only in sea water ... Increasingly, it began to be found in desalinated water bodies and rivers. And not long ago it became known that scientists have learned to artificially grow this fish. And the fish grown in an artificial environment does not contain any poison, but remains as tasty as the saltwater fish grown in their natural habitat. Pufferfish accumulates all the poison over the years, feeding on poisonous food, these are starfish, mollusks and small invertebrates.

Before preparing the fugu, the chef must know for whom he is preparing the dish.

Before serving a dish of this fish to your table, the chef must first meet the client in order to take into account your complexion, nationality and your health status, the chef takes all this information into account when preparing a dish called puffer fish. As a rule, this dish consists of a series of dishes where the fish is prepared in different ways, it is served fried, salted, in the form of soups, or served with a special sauce. Sometimes professional chefs take a small risk and leave a small amount of poison in the dish. But not much, from a small dose your lips begin to tingle and from this the adrenaline rises to the chapel.

Fugu fish is a very poisonous dish

During 2004-2007, 15 deaths were recorded on the planet. And 115 people were hospitalized. In 2009, 7 people were fatally poisoned in the city of Tsuruoka (Japan) alone.

Puffer fish photo

If after all that you have read, you have not lost the desire to taste fugu fish. Then I hasten to warn you that not every client will be cooked by the chef real fugu fish. You need to be ready for this dish both mentally and physically. And this dish is not worth little money. Get ready for big bucks before you try puffer fish. As the classic said, this dish is for true lovers of truly thrill. And do not try to cook such a dish for yourself, having read the recipes on the Internet, remember that today humanity has not yet been able to develop an antidote, and you will have time to take it vryatli, since the lethal dose of poison is so small and the reaction is so fleeting that it takes time to make it you do not have to call an ambulance.

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... rPChBT OBYUBM TEBFSH ZHZH UP URYOLY - OBYVPMEE CHLKHUOPK Y OBYNEOE SDPCHIFPK. OP YUEN VMYCE L VTAIYOYE, HAIRDRYER UYIMSHOYE UVBOPCHYFUS SD. vDIFESHOP UMEDS ЪB UPUFPSOYEN ZPUFEK, RPCHBT VTBM U VMADB LHUPL ЪB LHULPN, OEYNEOOOP OBYUYOBS U IPSCLY. y FHF ABOUT OBU YURPDCHPMSH OBLBFYMBUSH OELBS RBTBMY'KHAEBS CHMOB. uOBUBMB VHLCHBMSHOP PFOSMYUSH OPZY, RPFPN THLY. YUEMAUFY J SHCHL, UMPCHOP RPUME KhLPMB OPCHPLBYOB, LPZDB UPVYTBAFUS TCHBFSH YKHV. uRPUPVOPUFSH DCHYZBFSHUS UPITBOYMY FPMSHLP ZMBBB. OILPZDB OE BVKHDKH ФFYI NYOHF HCBUB, LPZDB NSCH VENNPMCHOP Y OERPDCHYTSOP UYDYN ABOUT FBFBNY Y MYYSH PVNEOYCHBENUS YURKHZBOOSCHNY CHIZMSDB. rPFPN CHUE PTSYCHBMP CH PVTBFOPN RPTSDLE. chPCHTBFYMUS DBT TEYUY, PVTEMY URPUPVOPUFSH DCHYZBFSHUS THLY Y OPZY. oEEHTSEMY TBDY LFPZP CHPCHTBEEOYS PF ZTBOYGSCH VSCHFYS Y OEVSCHFYS MADI YDHF ABOUT UNETFEMSHOSCHK TYUL?

DEUSH, RPTSBMHK, UFPYF DPVBCHYFSH, YUFP YNEOOP SD ZHHZH UYUYFBMUS PDOYN dv ZMBCHOSCHI LPNRPOEOFPCH H UPDBOYY "RPTPYLB LCA PNVYTPCHBOYS" X ZBYFSOULYI LPMDHOPCH, LPFPTSCHE CHSCHLBRSCHCHBMY dv ENMY "HNETECHMEOOSCHE" YNY TSETFCHSCH YUETE FTY-YUEFSCHTE DOS RPUME "UNETFY" Q BUFBCHMSMY RPDYUYOSFSHUS UCHPYN RTYLBBN ... LFP IPYUEF LFPNKH CHETYFSH - TEYBKFE UBNY, S FHF OE UREG.

3) uCHPEPVTBOOPE PFOPYEOYE SRPOGECH L UNETFY. sRPOGSCH CHUEZDB MAVIMI KHNYTBFSH AB CHEMILHA IDEA. UBNKHTBY CHURBTSCHCHBMY UEVE TSYCHPFSH, YUFPVSH DPLBBBFSH UCHPA RTEDBOOPUFSH ZHEPDBMH. lBNYLBD' RYLYTPCHBMY ABOUT BCHYBOPUGSCH, YUFPVSCH RTPUMBCHYFSH yNRETBFPTB. MAVPCHOYLY, LPFPTSCHN RTEDLY OE RPJCHPMSMY TSEOIFSHUS, UYZBMY CH POVOINLKH UP ULBM - YUFPVSH DPLBBFSH TPDIFEMSN, YUFP FE OERTBCHPYUKHPYUFUZ ЗПФПЧ URPTYFSH, CHCHYEKHRPNSOHFSCHK nyGHZPTP vBODP chPUSHNPK TYULPCHBM UCHPEK TSYOOSHA OE TBDY IDEI, OP TBDY SRPOULPZP RPOSFYS lTBUPEPF LBSP.

yOFETEUOP ULBBM iBTHLY nHTBLBNY H UCHPEN RETCHPN YOFETCHSHA THUULYN MADSN:. "sRPOULYE NYZHSCH RP UFTHLFHTE PFMYYUBAFUS PF NYZHPCH eChTPRSch chSFSh, OBRTYNET, NYZH MF pTZhEE h sRPOYY FPTSE EUFSH FBLPK NYZH, PYUEOSH RPIPTSYK OD X ECHTPREKGECH pTZhEK PYUEOSH DPMZP RHFEYEUFCHHEF, RPEF REUOY YP.. CHUEI UYM, HRTBYYCHBEF MPDPYUOYLB, FETRYF MYYEOYS CHUA DPTPZH b b SRPOULPN NYZHE BIPFEM RPRBUFSH b RPDENOPE GBTUFCHP -..! J fng HTSE PBN Pop CE RTSNP X FEVS RPD OPZBNY oYLBLPK DYUFBOGYY NETSDH DEUSH J PBN RFU ... b FPN UNSCHUME th NPC HCHETEOOPUFSH CH FPN, UFP NSCh NPTSEN, LPZDB IPFIN, PYUEOSH MEZLP FKHDB RTPULPMSh'OKHFSH, - PECHEEOYE Y'DTECHOEK SRPOULPK NYZHPMPZY ".

PPF CHBN FTY TBOBOSHI PFCCHFB ABOUT CHPRTPU, JBYUEN LFP OKHTSOP. CHCHVYTBKFE UBNY. rPRTPVHKFE RTEDUFBCHYFSH: EMY VSCH ZHZH THUULYE, TBTEY YN ZPFPCHYFSH FBLPE PZHYGYBMSHOP? nPS RETCHBS NSCHUMSH - OBCHTSD MY. uMYYLPN YUBUFP TPDOPK PVEERIF RPDLMBDSCHBM YN PYUETODOSHE OPTSLY vHYB Y UCHYOYOKH U UBMSHNPOEMMPK. OH, OE CHETSF EEE OBYY MADI, UFP LBLPK-FP OEOBLPNSCHK DSDS UDEMBEF YN CHUE LBL OBDP. rHULBK Y U MYGEOOYEK (CHYDBMY NSCH CHBY MYGEOOYY!).
iPFS - LFP OBU JOBEF? h LPOGE LPOGPCH, YUEMPCHEL FEN Y PFMYUBEFUS PF TSYCHPFOPZP, SFP URPUPVEO ABOUT UBNPKHVYKUFCHP. th SRPOGSCH FHF, CH RTYOGYRE, HTSE OY RTY YUEN. dB Y THMEFLB REF.