Fugu fish is one of the world’s most dangerous foods. It is believe that the Fugu fish liver, ovaries and skin contain toxic (anhydrotetrodotoxin 4-epitetrodotoxin) more than a thousand times more lethal than Cyanide.Its poison can paralyses the nerves system of a person and stop the lungs from functioning. The first syndrome of poisoning are numbness on the lips. There is no immediate antidote available until todate and victims of poisoning can loss their life within minutes. Treatment for victim is to support the respiratory and circulatory system in the body until the poison wears off.
Only licensed chefs are allow to prepare this special dish. Apprentice chef need at least two or three years of apprenticeship before allowed to sit for the official test to obtain a license.
Japanese scientists have found way to breed non-lethal Fugu fish for the domestic market ending the “Russian roulette” risk of enjoying this winter delicacy.
Traditionally wild Fugu are harvested in spring during the spawning season and kept in floating cages in the Pacific Ocean. Fugu market price rise in Autumn and peak in winters.
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