Pufferfish: Terrified by Vietnamese people, but becomes a thousand-dollar delicacy in Japan.
Many Vietnamese people, when they think of pufferfish, think of a fish that can be deadly if eaten. However, under the skillful hands of Japanese chefs, pufferfish has become a high-end seafood dish in upscale restaurants.
Always on the list of Japan's most expensive dishes, a serving of pufferfish sashimi (Fugu) can cost a family around $200 for eight pieces when dining at a Michelin 3-star restaurant.
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| Japanese pufferfish (also known as Fugu) is considered a delicacy by wealthy food connoisseurs. |
Not only is it expensive, but diners who order pufferfish sashimi are also risking their lives if they want to enjoy this dish. Just one milligram of the fish's poison can take the life of an adult man in less than an hour, with a painful death.
So why does the pufferfish—one of the two most poisonous vertebrates on the planet—still feature prominently in Japanese culture and contribute millions of dollars to the country's culinary industry each year?
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| Each serving of pufferfish is a scientific marvel of culinary art and decorative artistry. |
In fact, Japanese restaurants are only allowed to sell this fish if they have the necessary permits. The Japanese government has enacted a law requiring only those with certification to slaughter and sell pufferfish.
Even if you are the head chef of a Japanese restaurant, you are not allowed to butcher or prepare pufferfish without a government-issued "Fugu permit." This is an important certificate that allows a person to butcher, process, and sell/serve pufferfish in Japan.
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| Only licensed chefs are allowed to prepare this dish. |
To obtain this certification, a skilled chef must undergo two years of training and have at least two years of experience handling pufferfish.
In addition, the process includes countless extremely difficult theoretical tests that students are required to score maximum points on.
It's also important to know that chefs don't learn how to "remove toxins," but rather how to "where the toxins are located." With pufferfish, the toxins are concentrated in the intestines, internal organs, and skin – these are the parts that must be discarded after processing. They also need to know how to avoid cutting into the toxic parts – like the liver – otherwise, the otherwise safe fish meat could become contaminated.
The rigorous training process lasts at least 4-5 years, but can extend to 7 or even 10 years. At the end of the process, chefs must undergo a final practical test: successfully dissecting and preparing a pufferfish under the supervision of experienced Fugu chefs. Only upon passing this challenge will they receive their certification.
Because of the meticulous training and preparation involved in raising pufferfish in Japan, it's no surprise that this dish is so expensive.
