5/1/2023 0 Comments Fugu pufferfishI gently peeled a slice from the platter, dipped it into the sauce, shut my eyes, ate, and waited. In Japan, the chrysanthemum symbolizes death. The fugu slices were arranged to look like a chrysanthemum. There were edible flowers, sprouts, daikon, and sudachi citrus. The presentation was exceptionally beautiful. Most likely I was feeling the boozy effects of the sake. Was this the poison I was experiencing? Would my nervous system begin powering down one vital function after another? Was I, in fact, eating my last meal? And then I felt a tingle, a “lightness.” The feeling was exhilarating but also unsettling. The drink tasted like a soup-salty and savory, with a heady sweetness from the sake. I brought the large cup to my lips and slowly sipped. It had an alien appearance: murky white liquid with a fin or two jutting up like icebergs. Each feathery piece was placed on an ornate platter so that the design underneath was still visible as if through a fog.įor starters, I was served a fugu sake drink made with hot sake and fugu fins. The slices were tissue thin, almost transparent with grayish-white flesh. This, I thought, was a good time for the chef not to cross-contaminate anything-especially your California roll. With that factoid in mind, I watched the chef unwrap his prized fugu hiki, a long, sharp, polished knife whose sole purpose is the preparing of fugu. The tetrodotoxin level of a torafugu when compared with a common fugu is dramatic: A single common blowfish contains enough poison to kill up to 30 adults, while the torafugu’s ovary alone has enough deadly neurotoxin to kill 20. The exact type of pufferfish I ingested is called torafugu, or tiger pufferfish, because of its tigerlike markings. What qualifies as a special occasion? Who knows? But my first time facing off with fugu was certainly not unspecial, by any means. By FDA rules and cooperative agreement with the Japanese Ministry of Health and Welfare, only properly processed fugu by a licensed fugu chef may be imported for “special occasions.” My own experience with fugu was at the now-shuttered Hump sushi restaurant in Santa Monica-the place notorious for being stung by the feds and eventually shut down for serving illegal whale meat.Īt Hump my fugu sashimi, or sashi, meal was prepared by a highly trained sushi chef, though not a fugu-licensed one. Except at a fugu ryotei, there’s much more at stake than a burning mouth. In fact, there are fugu ryoteis (fugu restaurants) in Japan that display banners signifying the amount of tetrodotoxin served in their fish, sort of like the chili symbols at your favorite Thai hole-in-the-wall letting you know how piquant a particular plate is. Some adventurous diners and fugu aficionados purposefully ingest small amounts of the poison for the tingling sensation and the feeling of “lightness” that may result. And well, it all goes downhill from there. A tingling sensation typically starts in and around the mouth and tongue. If you’ve had bad fugu, you know within five minutes. Fugu is a Japanese delicacy most commonly served sashimi style. Tetrodotoxin is the neurotoxin found in fugu, or pufferfish. If a rapid onset of one of the following neurologic and gastrointestinal signs or symptoms occurs, the clinical description for tetrodotoxin poisoning has been met: 1) oral paresthesias (might progress to include the arms and legs), 2) cranial nerve dysfunction, 3) weakness (might progress to paralysis), or 4) nausea or vomiting.” In severe poisoning, dysrhythmia, hypotension, and even death might occur. “The consumption of toxic amounts of tetrodotoxin results primarily in neurologic and gastrointestinal signs and symptoms. The Centers for Disease Control and Prevention’s clinical description of tetrodotoxin is as follows:
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