Japanese Street Food - LIVE FUGU PUFFERFISH Puffer Fish Japan

Fugu (河豚 or 鰒; フグ) is the Japanese word for pufferfish and the dish prepared from it, normally species of genus Takifugu, Lagocephalus, or Sphoeroides, or porcupinefish of the genus Diodon. Fugu can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared to remove toxic parts and to avoid contaminating the meat.

The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish. Domestic preparation occasionally leads to accidental death.

Fugu is served as sashimi and chirinabe. Some consider the liver to be the tastiest part, but it is also the most poisonous, and serving this organ in restaurants was banned in Japan in 1984. Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.

Watch the video below


Jesus, the stupidity of some bleeding hearts in the comment section. There is nothing inhumane or barbaric about the way this fish was gutted. The chef severs the spine from brain with his FIRST incision. All movement after that point is purely a matter of reflex. The fish does not feel it's fins being chopped or it's skin being skinned. Not only is the fish very very dead, there is no physical path for any pain information from the nerves to reach the brain. This was a very humane butchering. The chef is just so skilled he does it all so fast.