Weird News
Related: About this forumTokyo chefs swell with anger over new blowfish laws
*I've eaten this junk--really!!!! Not that I'll get another opportunity, I should think, but never again!!!!!!
But new laws coming into effect from October are opening the lucrative trade to restaurants without a license, making chefs like Hashimoto see red.
"We have spent time and money in order to obtain and use the blowfish license, but with these new rules anybody can handle blowfish even without a license," said Hashimoto, a blowfish chef for some 30 years...
The poison known as tetrododoxin is found in parts of the blowfish, including the liver, heart, intestines and eyes, and is so intense that a tiny amount will kill. Every year there are reports of people dying after preparing blowfish at home.
http://www.reuters.com/article/2012/04/03/us-japan-blowfish-idUSBRE83202P20120403
Javaman
(62,517 posts)MADem
(135,425 posts)Details in this thread-- http://www.democraticunderground.com/1103671#post7
It's not all that special, really--it's mild tasting fish. I never had bad sashimi or cooked fish in Japan, and I ate a lot of the stuff, too.
I wouldn't do it again, even with a licensed chef at the knife. Ignorance was bliss! I sure as hell wouldn't touch it if some clown without credentials was doing the carving, not for any amount of money!
AsahinaKimi
(20,776 posts)I would never eat fugu unless it was prepaired by a licensed chef.
MADem
(135,425 posts)The first time I ate fugu, I didn't know what it was, thought it was tasty if mild, and mistook the enthusiasm and admiration of my fellow diners for Standard Cultural Politeness! This was before the internet, before pocket translators, I'd left my little dictionary-phrasebook at home, and my translator wasn't up to the task!
I lived to tell the tale, but every time I see a tv show or book plot that has "Death by Fugu" as a plot/subplot, a goose walks over my grave!