How do you serve fugu?

In restaurants, fugu is usually eaten raw as sashimi, cut into very thin slices and commonly presented as a flower. It’s mostly served in the wintertime in order to avoid increased levels of toxicity generated as a reproductive defence mechanism.

What part of the fugu is poisonous?

Fugu contains lethal amounts of the poison tetrodotoxin in its inner organs, especially the liver, the ovaries, eyes, and skin. The poison, a sodium channel blocker, paralyzes the muscles while the victim stays fully conscious; the poisoned victim is unable to breathe, and eventually dies from asphyxiation.

What is served with fugu?

The dish may be served with a garnish, such as thin stalks of negi around which the delicate slices of fugu are wrapped before dipping in a sauce of ponzu citrus or su-joyu (soy sauce and vinegar). Fugusashi may be served together with the skin of the fugu, parboiled and thinly sliced in a dish called “kawasashi”.

How do you become a fugu chef?

In Japan, one must obtain government certification to fillet Fugu. First, one must be a licensed chef for at least five years before applying for Fugu certification. The certification process involves a few years of rigorous training and testing.

Can you eat fugu in America?

Most incidents of fugu poisoning occur at unlicensed establishments where inexperienced chefs prepare the fugu. There are a handful of restaurants in the United States that are licensed to serve fugu sashimi, although it must be imported from Japan pre-sliced. Fugu is illegal in the European Union.

What is fugu sashimi?

It is either prepared by a certified chef at a restaurant or most likely, already fillet in Japan and air shipped for safe consumption. Either way, Fugu is a delicious fish – raw or cooked. Thinly sliced sashimi has a sweet flavor and goes well with ponzu sauce.

What do you serve fugu with?

Your fugu may be served with radishes and scallions, which will add some wonderful flavor to the fish. Ponzu sauce is often provided with fugu sashimi dish, so try dipping the fish in this to enhance the flavor. This is a vinegar-based sauce that has a slight citrus flavor. Eat fugu in the winter.