The fugu (河豚; 鰒; フグ) in Japanese, bogeo (복어; -魚) or bok (복) in Korean, and hétún (河豚; 河魨) in Standard Modern Chinese[a] is a pufferfish, normally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish.
Fugu possesses a potentially fatal poison known as tetrodotoxin, therefore necessitating meticulous preparation to eliminate poisonous components and prevent the fish meat from being contaminated.[1]
The restaurant preparation of fugu is strictly controlled by law in Japan,[2] Korea and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish.[1][3] Domestic preparation occasionally leads to accidental death.[3]
Throughout Japan, fugu is served as sashimi and nabemono.[3] The liver was served as a traditional dish named fugu-kimo, being widely thought to be a tasty part, but it is also the most poisonous, and serving this organ in restaurants was banned in Japan in 1984.[3] In the gastronomic domains of East Asian cuisine, fugu has emerged as a highly renowned delicacy, garnering widespread acclaim in establishing itself as one of the most celebrated dishes in Japanese and Korean cuisine. Fugu has also been gradually emerging as a prized seafood delicacy in the Chinese culinary landscape as well.
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^ abDavidson A (2006). The Oxford Companion to Food. Oxford University Press. p. 324. ISBN 978-0-19-280681-9.
^Coxon, Mio (3 April 2012). "Tokyo chefs swell with anger over new blowfish laws". Reuters.
^ abcdHosking R (1997). A Dictionary of Japanese Food: Ingredients & Culture. Tuttle Publishing. pp. 41–42. ISBN 978-0-8048-2042-4.
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