Glossary of Terms for Seafood


Fugu is the Japanese word for Tetraodon, aka blowfish, pufferfish, globefish, and swellfish. Its name comes from the shape it becomes when threatened.

How to eat Fugu

In Japan, the meat of the fugu is considered a delicacy, as it is quite difficult to prepare properly. Only certified chefs may handle fugu, as preparing it incorrectly can be fatal to the consumer. The chef must be able to remove the internal organs and the eyes cleanly, as these parts contain a lethal poison.

Fugu meat is prized for its texture, while its flavour is quite refined. When sliced thinly, it can be eaten raw (sashimi). In fact, it is sliced so thinly that it is almost transparent. Dip each slice of fugu into ponzu sauce.

Another popular way to enjoy Fugu is to dip the slices into a lightly flavoured broth of dashi. Once they are cooked, dip into ponzu sauce for saltiness and additional flavour.

Finally, the fins of the fugu can also be eaten. The fins are typically salted and grilled, offering a pleasant crunchiness. Enjoy it as an appetizer with a cold glass of beer. When the fins remain unsalted when grilled, a small piece can be placed in a cup of hot sake for a cold day.

3 replies on “Fugu”

No, not really. You need to be highly qualified to handle fugu and prepare it. Qualification requires training, after which you receive a certificate. This is the standard in Japan, but we don’t know what it is here.

From what I understand Fugu chefs not only have to be certified but the must be licensed.
I have also read recently about a non-poisons Blowfish that Japanese fish farmers have been selling.

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