![]() Over 20,000 MT of pufferfish are produced in China, including about 4,000 MT of tiger puffer and 6,000 MT of obscure puffer, mostly for export to Japan and South Korea, according to an International Union for Conservation of Nature species report. So, it is best to pack each species separately. If mixed species are packed together, they must be inspected in Japan to confirm the species. ![]() Also among the most popular species are vermiculated puffer, purple puffer and striped puffer.įugu imported to Japan should be whole or gutted and individually frozen to allow easy identification, or if block-frozen, the top and bottom of each fish should be visible. These species are preferred in Japan because they are traditional, being found in nearby waters. Two species make up the bulk of sales: “tora-fugu” or tiger pufferfish, and “karasu-fugu” or eyespot puffer. There are regional preferences in blowfish consumption “Tessa,” a seafood platter of thinly sliced blowfish, often laid out in a pattern like a crane or a chrysanthemum, is more popular in Tokyo, while hotpot is more common in Western Japan. As a result, its importation and preparation have been regulated. In Japan, it is famous not only for its delicate taste, but also for its deadly poison, contained in the liver and ovaries. “Fugu,” in Japanese, goes by various names in English, including blowfish, pufferfish, globefish and swellfish. While crab hotpot is a popular New Year holiday favorite in Japan, “techiri-nabe,” or blowfish hotpot, runs a close second. Winter temperatures are luring hungry diners to warm broths and more substantial - and potentially risky - seafood fare.
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