We all enjoy a good lunch from time to time, but if a feast is not prepared properly it can cost you more than a few pounds.
In fact, in this case the food has earned the title of “deadliest dish in the world” and requires brave cooks to undergo years of training before they can prepare it properly. Not to mention the fact that this dangerous treat has been known to cause numerous deaths. This is all we know.
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- Chefs train for years to prepare the ‘deadliest dish in the world’
- Some cooks even need a permit to cook it.
Chefs train for years to prepare the ‘deadliest dish in the world’
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The poison tetrodotoxin, for which there is no known antidote, is completely infused into the internal organs of the fugu, also known as pufferfish or blowfish. Tetrodotoxin is mainly present in the liver, ovaries, eyes and skin of fish and is believed to be 10,000 times more toxic than cyanide.
Because the venom is a sodium channel blocker, it paralyzes the victim’s muscles while they are still conscious. Subsequently, the unfortunate person is left completely unable to breathe and eventually dies from asphyxiation.
Definitely not a great idea. To properly remove dangerous pieces and avoid contaminating the remaining meat, fugu must be treated with the utmost care and precision. You also thought peeling prawns was a hassle.
It should therefore come as no surprise that the preparation of fugu is highly regulated by legislation in Japan, Korea, and other nations that serve it, given the risk of lethal poisoning associated with ingesting the scran.
Fish can only be prepared by chefs who have completed three or more years of intense culinary training, as improper home preparation can sometimes lead to involuntary death.
Some cooks even need a permit to cook it.
ZhangXun
A member of the sushi team at the famous Nobu Berkeley St. Japanese restaurant in London says that Japanese cooks need a permit to make pufferfish in Japan. “This is extremely difficult to obtain and requires years of training. Chefs must peel the skin, clean the gelatin, and cut out the spine and eyes before preparing the fugu.”
Next, trained chefs must gut the fish, which requires extreme precision because a single mistake could rupture the internal organs that house the toxic tetrodotoxin.
Once the challenging phase is over, cooks can proceed to fillet the already prepared fish as usual to prepare sashimi. If it wasn’t clear before, it should be clear now that you shouldn’t try this at home.
Daredevils interested in trying this deadly food also have some alternatives to fugu preparations, including raw, boiled sashimi, served with miso, fugu sake, a Japanese rice wine, and even fried, which is said to have a Chicken-like flavor. It’s certainly a lot harder than just sticking a bunch of frozen fish fingers in the oven.
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Source: vtt.edu.vn