Why do you have to have a special license to serve the fish fugu?

The new license requirements from the health ministry are intended to confirm that those who prepare fugu know how to remove the poisonous parts of the fish. Japan hopes to lift seafood exports by raising preparation standards for fugu. Exports of fugu are much smaller than those of mainstream seafood like scallops.

Why do Japanese chefs have to have a license to prepare pufferfish?

Fugu can be lethally poisonous to humans due to its tetrodotoxin, meaning it must be carefully prepared to remove toxic parts and to avoid contaminating the meat.

Which fish does a chef need a special license for to be able to prepare in Japan?

The Japanese delicacy of fugu, or blowfish, is so poisonous that for decades chefs in Tokyo who prepare it have been strictly licensed. Getting a licence takes at least two years of training followed by a tough test which a third of applicants fail.

Is fugu legal in Australia?

Fugu is the Japanese name for the world’s most delicate, expensive and dangerous fish. Australians may know it better as the pufferfish, globefish or blowfish. While illegal in most parts of the world, the Japanese consider it a delicacy and there are currently about 3,800 fugu restaurants in the country.

Is eating pufferfish legal?

Not totally banned, but you do need a license to sell or serve puffer fish in the U.S. Called “fugu” and served as a delicacy in Japan, puffer fish (AKA blowfish) can be deadly if not prepared properly. According to the FDA: “[S]ome puffer fish contain the toxins tetrodotoxin and/or saxitoxin.

How long does it take to become an itamae?

Itamae training is conducted all over the world, including Japan, USA, and in the UK. The process can take anywhere between 2 years and 20 years.

What is fugu (puffer fish)?

Fugu (puffer fish) is a luxury food ingredient in Japan, and can only be prepared by specially licensed chefs because of the toxins stored within its body. Acclaimed for its distinctive texture, fugu is delicious whether raw, boiled, or fried, and is sure to get you hooked once you try it.

What is fugu cuisine?

The first thing that comes to mind in regards to fugu cuisine is commonly tessa, also known as fugu sashimi. Tecchiri, or fugu boiled in a hot pot, is a favorite in cold winters, and offers a pleasant springy texture different from fugu sashimi.

What would happen if you ate fugu?

Because you can no longer breath for yourself, having immediate access to a respirator is your only hope, and a thinly veiled one at that. You are bound to die, as the tetrodotoxin your sushi chef left behind in that delicately prepared fugu has no known antidote.

When are fugu in season?

Fugu are in season from September until March. From April to June, fugu begin to store nutrients in their livers in preparation for the spawning season, causing the toxins in the ovaries to become especially strong and dangerous. Since consuming the fugu’s toxins can result in death, the handling of fugu requires a special license.