Blowfish seafood

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Pufferfish, or Blowfish, seafood dishes are considered delicacies in Japan, in spite of the fact that they start out poisonous. Fugu is the Japanese word for blowfish, which contain deadly toxins in their organs. It is estimated that nearly 10,000 tons of 40 different types of fugu are consumed each year in Japan. Because the fish can instantly kill diners, only specially licensed chefs are allowed to prepare fugu dishes.

Blowfish seafood dishes include:
• Fugu-sashi- Thin-sliced raw fugu, usually served with ponzu dipping sauce.
• Fugu-chiri- A konbu dashi soup which features simmered vegetables and fugu.
• Fugu Kara-age- Floured, deep fried fugu.
• Fugu Hire-zake- Grilled fugu fin added to a hot sake drink.

Thanks to stricter regulations, deaths caused by blowfish seafood dishes are in decline. Fugu dishes are quite expensive, with meals usually costing between $100 and $200 at high-class restaurants. Tora-fugu is the most expensive type. It is also the most dangerous and delicious. Fugu is becoming more common and can even be found (already prepared) at grocery stores or online.

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