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Fugu (Puffer Fish) Recipe

Warning: Preparing fugu should only be done by licensed chefs. Mishandling the liver or ovaries may release deadly toxins.

Ingredients

Instructions

  1. Peel the fish skin carefully by forming a cut around the mouth. This fish has no scales.
  2. Using salt, thoroughly and delicately wash the fish and remove the eyes during the process.
  3. Gut the fish using a sharp knife. Be extremely careful around the liver and ovary region. A slight cut may release poison.
  4. On a clean board, cut along the bone and form rectangular slices.
  5. To prepare stew, cut the head into pieces and boil.

Food Critic Review

“Dangerous, daring, and delicate. A true thrill for the seasoned palate.”