Dream Interpretation Udilova 

Japan poisonous fish. Japanese food. Distribution and habitats of fugu

Puffer fish is considered one of the most poisonous fish on the planet. Try which seeks more than a dozen people. In search of thrills, many are ready to shell out a tidy sum. So why is this little fish so dangerous? This small fish called fugu contains a deadly poison called tetrodotoxin. This poison is able to block the nerve endings causing respiratory paralysis, convulsions, complete immobility. A person in whose body the level of fugu poison is exceeded looks very unsightly. Blue lips, foam from the mouth in the eyes, fear of imminent death and cannot move in general, the picture is not the best. And the worst thing is that there is no antidote. In such cases, the only way to save the unfortunate is to put him on artificial lung ventilation and forced circulation. Hold the man in this position until the poison stops working. But despite such a not joyful prospect of being on the verge of death, there is more than enough.

The poison is found in almost all fish, from the skin to the bones. In order to properly prepare such a delicacy, chefs go through special school and must annually confirm their knowledge for the right to cook puffer fish. If you know how to cook such a dangerous dish correctly, then you will always, or rather, never be left without work.

So what do they eat there, if all the fish is practically poisonous. Yes, the fish is definitely poisonous, but
there are some parts in which the concentration of poison is not high. Basically, the largest amount of poison is found in the liver, caviar and skin of this fish. Everything else can be eaten. In ancient times, there was such a tradition in restaurants in Japan that if a visitor died from improperly cooked Fugu fish, then the cook was also obliged to eat the same dish, or commit ritual suicide. Such are the manners. But now that we live in a civilized society, cooks don't commit suicide and eat poisoned fish. Since 1958, every willing cook has been subject to compulsory licensing for the right to cook puffer fish.

A total ban on puffer fish has been introduced

In connection with the fact that cases of poisoning in Japan became more frequent in 2002, a ban on fugu fishing was introduced. But even today it can be easily found on the shelves of fish markets, as well as in the menu of large restaurants in major cities in Japan.

Maybe I will now make a colossal discovery for you, or maybe you have already guessed this yourself. There is no puffer fish in the world's oceans, this is just the name of the dish. And they cook it from this little fish called Puffer or Pufferfish. This fish lives in the waters of the Pacific and Indian Oceans, in the coastal zone. For the preparation of Fugu, brown puffer is most often taken. But this is not the only representative of this species of such species, there are about 120 pieces.

Sometimes a puffer is called a fish-dog. Over the years, this small fish, and it is really small, judge for yourself, the maximum length of this fish was only 60 cm, but mostly individuals no more than 35-40 cm become the prey of fishermen. So over the years, she learned to live not only in sea ​​water. Increasingly, they began to meet it in desalinated reservoirs and rivers. And not long ago it became known that scientists have learned how to artificially grow this fish. And fish grown in an artificial environment does not contain poison, but remains as tasty as ever. sea ​​fish raised in their natural habitat. Pufferfish accumulate all the poison over the years, eating poisonous food, these are starfish, molluscs and small invertebrates.

Before preparing fugu, the chef must know for whom he is preparing the dish.

Before serving a dish of this fish to your table, the chef must first get acquainted with the client in order to take into account your complexion, nationality and your state of health, the chef takes all this information into account when preparing a dish called fugu fish. As a rule, this dish consists of a series of dishes where the fish is cooked in different ways, it is served fried, salted, in the form of soups, or served with a special sauce. Sometimes professional chefs take a small risk and leave a small amount of poison in a dish. But not much, from a small dose your lips begin to tingle and from this adrenaline rises to the chapel.

Fugu fish is a very poisonous dish

During 2004-2007, 15 deaths were recorded on the planet. And 115 people were hospitalized. In 2009, in the city of Tsuruoki (Japan) alone, 7 people were poisoned with a fatal outcome.

Puffer fish photo






If, after reading everything, you have not lost the desire to taste puffer fish. I hasten to warn you that not every client of the chef will cook real puffer fish. You need to be prepared for this dish both mentally and physically. Yes, this dish costs a lot of money. Get ready to spend a lot before tasting puffer fish. As the classic said, this dish is for true lovers of truly thrills. And do not try to cook such a dish for yourself after reading recipes on the Internet, remember that today humanity has not yet been able to develop an antidote, and it’s unlikely that you will have time to take it, since the lethal dose of the poison is so small and the reaction is so fleeting that it’s time to catch it you don't have to call an ambulance.

Brown puffer, or brown puffer, or brown dog-fish, or eye-dog-fish, or northern dog-fish (lat. Takifugu rubripes) is a species of marine ray-finned fish from the family of pufferfishes of the pufferfish order. Despite the fact that in Japan it is considered a delicacy and is very expensive, the average tourist should be very careful when meeting with her. Pricked with its needle, the fish releases poison - tetrodotoxin, which can kill a person, because the antidote for it has not yet been found. It is found both on the skin and in internal organs Therefore, it is strictly forbidden to cook fugu on your own. The fish reaches a length of 50 cm and is found at a depth of about 100 meters. Distributed in the south of the Sea of ​​Okhotsk (northern coast of the island of Hokkaido), in the western waters of Japan (along the mainland coast from Pusan ​​to Olga Bay; along the island from southwest coast Honshu Island to southwestern Sakhalin), the Yellow and East China Seas, along the Pacific coast of Japan from Volcanic Bay to Kyushu Island. In Russian waters of the Sea of ​​Japan, where it enters to the north of Peter the Great Bay and to South Sakhalin, it is common in summer.
Fugu fish contains a lethal dose of tetrodotoxin in the internal organs, mainly in the liver and caviar, gallbladder and skin. The liver and caviar of fugu fish should not be eaten at all, the rest of the body - after careful special processing. The poison reversibly (capable of being metabolized) blocks the sodium channels of nerve cell membranes, paralyzes muscles and causes respiratory arrest. At present, there is no antidote, the only way to save a poisoned person is to artificially maintain the work of the respiratory and circulatory systems until the poison wears off. Despite licensing the work of fugu chefs, every year a number of people who eat an incorrectly prepared dish die from poisoning. At present, it is possible to mass-produce puffer fish that does not contain poison. Studies have shown that puffer fish is not capable of producing neurotoxin, but only accumulates it in its body. Initially, tetrodotoxin is produced by marine bacteria, which are then eaten by a variety of living organisms.
Eating improperly cooked fugu can be life-threatening. Therefore, in order to prepare fugu in special restaurants, since 1958, Japanese chefs have to go through special education and get a license. In the past, there was a tradition in Japan according to which, in case of poisoning with puffer fish, the cook who prepared the dish had to also eat it (or commit ritual suicide).
For a long period in Japan, it was forbidden to eat fugu as food, and there was even a ban on catching fugu fish. Similar bans are now in place in some countries. South-East Asia however, they are not always effective. So, despite the ban on puffer fish in Thailand since 2002, it can still be purchased at local markets.

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Japanese puffer fish is a gastronomic analogue of playing Russian roulette. A rather ugly outwardly fish is able to inflate and expose protective spikes. The internal organs of the fish contain tetrodotoxin, a poison whose toxicity many times exceeds the lethality of strychnine and cyanide. A small amount of it is enough to poison a person, and each fish contains so much of it that it can lead to the death of several dozen people. The fugu dish was not served at the imperial table.

Several dozen people die of poisoning in Japan every year, mostly in remote areas where fugu is prepared by amateurs. Death occurs within minutes. At the same time, the best chefs prepare the delicacy in such a way that when consuming the dish, the gourmet experiences a slight tingling on the lips, which can sharpen the senses and allow one to feel the fragility of life.

Despite this, fugu is a popular dish. Residents of the Land of the Rising Sun consume 10,000 tons of dangerous delicacies per year. Fugu is considered a delicacy especially in winter period and the main consumption falls on winter months. The best fugue, according to experts, comes from the vicinity of the city of Shimonoseki, which is located on the southern edge of the island of Honshu. In this city, a bronze monument is erected in front of the fish market. The image of a fish can also be seen on the covers of city manholes. Although fugue is very popular in Osaka, Tokyo is the largest center of its consumption. In Japan, the name of the fish consists of two characters for "river" and "pig".

History of fugu consumption in Japan

Fugu bones have been found in burial mounds dating back to the Jōmon period. People of that era lived by fishing, hunting and gathering. Fugu is mentioned in the first historical documents of Japan dating back to 720. Commander Toyotomi Hideyoshi, after the mass poisoning of troops that took place during the Japanese invasion of Korea, at the end of the 16th century banned the consumption of this fish. Japanese rulers were even forbidden to touch the fugu. During the Edo period, samurai were ordered to abort their entire lineage in case of poisoning. It took 200 years before the lifting of the ban, which happened after the first Prime Minister of Japan, Hirobumu Ito, ate a dish of this fish, enjoyed its taste and survived. He liked the food so much that he demanded immediate permission to capture it.

Fish poisoning

Tetrodotoxin is a neuroparalytic poison that blocks the flow of signals to the nerves. The danger, as a rule, lies in the intestines, liver and roe of the fish. There is currently no antidote. Symptoms of poisoning are manifested in the form of dizziness, numbness of the lips and mouth, weakness, nausea, diarrhea, sweating, difficulty breathing, convulsions, blue lips, itching, vomiting, and dilated pupils. Poison is the third most lethal among the most powerful toxins.

Some fugu are poisonous and some are not. Even experts sometimes can not agree on a common opinion. Some scientists believe that fugu has the ability to accumulate poison, obtained by absorbing tetrodotoxin, while eating starfish, worms and mollusks, which in turn are affected by strains of vibrio bacteria. Others disagree, saying that the toxicity is due to the work of the venom glands under the skin of the fish itself.

Nagasaki scientists are trying to breed non-poisonous puffer fish by feeding fish with mackerel and other foods. Fans of the dish who have tasted such samples say that they taste just as good as dishes from potentially dangerous individuals. Some restaurants offer farmed fugu liver dishes because that part of the fish is generally off-limits.

Mortality from poisoning

Every year, about 20 Japanese are poisoned by this fish, for some, poisoning entails death. 14 poisonings were recorded between 2002 and 2006. In 2003, three died, in 2000 two. In 1997, the death rate was higher, six of the eight poisoned died. In 2009, six Japanese people were poisoned while eating a dish prepared by an unlicensed chef. The statistics of the mid-twentieth century are much scarier. In 1950, 400 people died, and more than 31 thousand poisoned survived. According to studies, about 60 percent of those who have tasted poorly cooked fish are sent to the next world. Between 1974 and 1984, 200 people died from eating the liver of home-cooked fish.

Most poisonings and deaths are attributed to the "efforts" of amateur chefs who try to butcher fish without special training. A few minutes later, a general malaise is felt, and death, depending on the dose of poison that has entered, occurs within a period of 6 hours to a day. The paralysis spreads throughout the body while the victim is conscious. Death occurs from respiratory failure after the onset of convulsions. Despite the fact that the mind remains clear, the hands and feet become numb, it becomes impossible to sit, the ability to speak and move is lost, and breathing soon stops. In Japan, they delay the funeral for several days, in the hope that the victim will wake up.

In January 1975, Bando Mitshugoro, the legendary kabuki actor, died after begging a Kyoto restaurateur to cook him four servings of fugue liver. He liked to feel the tingling on his tongue and cheeks, but death was not long in coming. The actor died eight hours later.

Cooking technology

To prepare fugu, the chef must follow strict rules. After removing the poisonous parts of the fish with a special knife, the carcass is cut under running water to wash off the residue. Toxic cuttings are stored in specialized containers, which must be kept under lock and key and disposed of properly. The pulp is cut into thin slices. Some cooks say that cutting out the poisonous parts is not difficult, but experienced craftsmen disagree with this statement. Deadly parts can be located in various organs and tissues, depending on the type of fish.

Chef training and licensing

The metropolitan government passed the fugue ordinance in 1949, which introduced a licensing system for fish processors. The move was prompted by uncontrolled consumption resulting in numerous poisoning deaths during the post-World War II food shortage. Handling fish is a tedious task that requires great skill and precision. Such a license gave the right to buy, process and sell fresh ocean puffer. According to ancient custom, a chef whose client dies from poisoning his dish must commit ritual suicide seppuku.

The path to professionalism takes at least 11 years. All chefs in Tokyo who cook fugu are licensed. All of them have completed a basic three-year skill training, completed specialized courses, passed a written exam, and are able to demonstrate the skill of cooking a dozen types of dishes. About 900 people take the exam each year, but about two-thirds pass the test. To be fair, only 19 of Japan's 47 prefectures require a license to become a fugu chef.

Each prefecture has its own requirements for handling fugu. In some regions, such as Kyushu, there are no restrictions on the sale, allowing Tokyo residents to bypass metropolitan government restrictions by ordering fish online.

Fish dishes

Fugu is very popular in Japan. Approximately 4,500 tons of puffer are produced annually. Farmed fish costs 80 percent less than wild fish. The taste of hatchery fish resembles the taste of the fish they are fed. The diet consists of sardines and mackerel. ocean fish feeds on shrimp, its meat vaguely resembles their taste. Most farmed fish are less dangerous than offshore fish. It is better to try the delicacy in January and February, as in cold water the meat becomes firmer and more elastic.

The Japanese love this fish for its dense white meat with a very delicate taste. Europeans believe that the taste of dishes is not so unique. Dishes are sold at prices ranging from forty to a hundred dollars. There are many recipes for cooking fish. It is eaten raw, stewed, fried, boiled, soups and broths are prepared. Do not ignore boiled fish marinated in vinegar, served with hot sauce from daikon and pepper. The dish is decorated green onions, seaweed and soy sauce. In the fishing capital of Shimonoseki, thin slices are a popular delicacy. raw fish stuffed with green onions served with soybean, radish and red pepper sauce. No less popular is the stew cooked in a pot with cabbage, spinach, tofu and shiitake. The finished dish is eaten with a citrus juice sauce, seasoned with pepper and grated daikon.

Some traditional Japanese fish dishes no longer surprise anyone. Sashimi, rolls, sushi have firmly taken root in the menu of domestic gourmets. The threat from them is only in overeating. But some oriental dishes are prepared from deadly dangerous fish. First of all, this concerns the brown puffer, better known as the puffer fish or dog fish. It was the deadly dish that made puffer fish famous all over the world, but they are interesting not only for this.

The history of puffer fish

Fugu fish is one of the oldest fish

The exact time when the highly toxic dish appeared on the menu is unknown, but it is at least 2300 years old. This is the age of the oldest of the remains of pufferfish found during historical excavations in Japan. First historical information belong to the 17th-19th centuries, and they concern a complete ban on cooking from fugu throughout the territory controlled by the Tokugawa shogunate.

The Japanese took the ban in their own way - instead of completely rejecting the product, they simply began to be more careful about it. This is how methods for cutting and preparing pufferfish with minimal risks of poisoning were formed. The same technologies persist today. IN western regions countries, the control of the shogunate was the least, and it was there that the chefs were especially successful in preparing fugu.

During the Meiji period, the prohibition became more stringent, but was violated again. IN late XIX and the beginning of the 20th century, only the emperor could not taste the forbidden dish, while ordinary citizens secretly prepared and stubbornly consumed it.

In 1958, the issue was finally settled. A compromise solution requires the chef to have a separate license for cooking puffer fish. Now, in order to obtain this permission, you need to study at special courses for several years and pass an exam. The latter includes a theoretical and practical part: the chef identifies, prepares and eats the puffer himself. Only a third of applicants pass the test. The rest of the students, of course, are not left lying lifeless in the examination room. It's just that the commission is very, very strict and does not miss a hint of error. Thanks to such precautions, it is possible to order puffer-tooth dishes in Japanese restaurants with little or no risk.

Appearance

The long lifespan of a fish is explained by the fact that predators are rarely interested in it, for them it is dangerous.

The brown puffer is a fish of the pufferfish family. It belongs to the ray-finned species, the genus Takifugu (translated as “river pig”). The body is large, strongly thickened in the anterior part, up to 50 cm long on average, there are individuals up to 80 cm or more. The back of the fish is narrow, the tail is small. The color of the body is brown, behind the fins on the sides there are black spots with white rims.

The teeth are fused, below and above they look like powerful incisors. The bones in the body are almost absent, not even the ribs.

Basic outward sign all fugu - lack of scales. Instead, the skin is dotted with sharp spines. IN calm state they are smoothed, and at the moment of danger they provide almost absolute protection from predators. In case of danger, the cavities in the stomach area are instantly filled with air or water, inflating the fish like a balloon. It becomes three times larger. sharp needles turn out to be sticking out in all directions, and no one can swallow such a creature. If this happens, then the predator will die very soon: poison remains the main protective mechanism of the fugu.

Habitat

Fugu is a bottom-dwelling fish found at depths of up to 100 m in subtropical climates. The view is low boreal Asiatic. Main habitats:

  • Southeast Asia;
  • Pacific Northwest;
  • Far East (both oceanic and river waters);
  • Sea of ​​Okhotsk.

It is found in large numbers in the Yellow, South China, Japan (mainly in the western part) seas. Lives in the waters of Lake Chad, in the rivers Nile, Amazon, Congo, Niger.

In summer, it can be found even in the Russian part of the Sea of ​​Japan.

The common belief that fugu is an exclusively Japanese delicacy is not entirely true. It is also eaten in other countries: China, Thailand, Korea. In some regions, a non-toxic puffer is bred, but most true admirers of the dish refuse this option. Often it is the thrill of danger that is more valuable when using fugu than its taste.

The fish is non-migratory, adults often stay in bays, fry - in brackish waters river mouth. The older the individual, the farther into the sea its habitat. Before a storm, the fugu comes closer to the coast.

Duration and lifestyle

Fugu fish is still poorly understood, so there is not much information about its lifestyle.

Attempts by scientists to better understand the way of life of fugu have almost failed. The researchers found that swimming with high speed the puffer cannot - the aerodynamic features of the body do not allow. But there is good maneuverability: they move both forward and backward, swim sideways, quickly turn around.

Despite small eyes, he sees the fugue well. Has an excellent sense of smell a large number receptors located on tentacles with nostrils under the eyes.

The average lifespan of a brown puffer in natural conditions- 10–12 years old.

Nutrition

Fugu belongs to predators, its diet consists of the strangest and most unappetizing inhabitants of the underwater world. These are sea worms, molluscs, sea ​​stars and eat. Eats corals. A number of scientists argue that the exceptional toxicity of the puffer is a consequence of such nutrition. Until now, researchers cannot explain the phenomenon of non-perception of the poison of the fugu itself, despite the fact that toxins accumulate in large quantities in caviar, intestines, liver and other parts of the body. There is no poison in the fillet and skin.

reproduction

In a fugu family, the father is the more responsible parent. During the spawning season, the male courts by circling around the female. With a special dance, he invites her to sink to the bottom. If the lady is also interested, they both swim along the bottom for some time until they pick up suitable stone. The female lays eggs on it, which the male immediately fertilizes.

After laying eggs, the female swims away, leaving the male to protect the offspring. He stands on a stone and closes the masonry with his own body in order to avoid eating offspring by numerous people.

After the appearance of tadpoles, the father prepares a depression at the bottom, transfers the fry there, and then remains to guard them. Only when the offspring begins to feed on their own, the male leaves him, having fully fulfilled his parental duty.

The danger of puffer fish

Fugu is the most dangerous and expensive dish in Japanese cuisine.

It is difficult to find a more dangerous and more expensive dish in all of Japanese cuisine. One fish costs about $300, and a set meal with this component can cost $1,000 or more.

Extreme toxicity is due to the huge amount of tetrodoxin in the tissues of the fugu. Only one individual can cause fatal poisoning of 30 people.

Tetrodoxin is 400 times more toxic than strychnine, cocaine - 160 thousand times and an order of magnitude more toxic than poison curare.

The first symptoms of poisoning appear after 10-15 minutes. Lips and tongue go numb, salivation appears, coordination of movements is disturbed. On the very first day, more than half of those who were poisoned die, 24 hours is considered to be a critical period. There may be diarrhea and vomiting, severe pain. A person dies from respiratory arrest due to paralysis of the muscles involved in the respiratory act.

Tetrodoxin is not a protein, it works by stopping the supply nerve impulses. Blocks the passage of sodium ions through cell membranes, while not preventing the passage of potassium ions. This is a very specific interaction with cellular structures, due to which tetrodoxin can already be found as an excellent pain reliever in Japanese pharmacies.

There is no antidote, but tragedy can be avoided. To do this, it is urgent to facilitate breathing and blood circulation by connecting the victim to an artificial support apparatus.

You can die without eating fish, but only by touching bare hand to poison-soaked entrails.

It is difficult to complain about the high cost of fugu, given all the risks. Selling one of the ten most poisonous dishes in the world according to Time magazine low prices is not allowed. Fugu is not a relative rarity, but the complexity of its preparation is the main component of the cost.

To cook the puffer, a licensed chef takes out the liver, caviar and all the insides. A certain amount of poison remains on the surface of the fillet - and it should be just enough so that the person feels signs of poisoning, but does not die. Numbness of the palate, tongue, limbs, a feeling of slight euphoria is a sign of the special skill of the cook. This state is akin to a slight drug intoxication.

Aquarium tetraodon can be toxic, but their venom is non-lethal

Aquarium tetraodons are a range of both marine and freshwater needletails. The most desperate aquarists keep poisonous fugu, but the non-toxic ballfish will be an adornment of any aquarium. Home grown fish won't have lethal power, and yet they can all be toxic.

To avoid poisoning aquarium tetraodon, you can not feed from your hand, and even more so take it with your bare hands!

The fish are very beautiful and unusual, but caring for them is extremely difficult, just like the temperament of the ball fish itself. Having decided to breed such pets, you need to immediately think about their diet. It should contain snails with a hard shell for grinding rapidly growing dental plates.

As with breeding other inhabitants of the aquarium, the main success factors will be:

  • container of the correct size;
  • healthy diet;
  • compatible neighbors.

Their life expectancy in an aquarium is half as long as in natural conditions. Your puffer fish can live 5 to 10 years. Average length an adult aquarium inhabitant is 15 cm.

Aquarium

Juveniles can be kept in tanks of about 50 liters, with an increase in the size of the fish, they need to be moved to an aquarium of 150 liters or more. If more than 5 adults are kept at the same time, the volume should be increased. If there is one pair of adults and there are few fry, a 100 liter container will suffice. large group tetraodon will feel comfortable in a 300-liter aquarium.

Water needs aeration and filtration. fresh water salted with table salt: 1 tbsp. l. for 20 liters of water. The young also tolerate freshwater content well, but diseases may subsequently occur.

The bottom should be wide so that such large bottom fish can swim freely. Tetraodons love shade, to create it, stones of different sizes are laid out on the sand, and the rest of the area is densely sown with aquatic plants.

Care and feeding

The comfortable range of water temperature is 25-28 degrees.

  • obligatory aeration and filtration;
  • daily replacement of 1/10 of the water in the aquarium with fresh water;
  • separation of freshwater and marine tetraodon in different capacities;
  • isolation of fry in a separate container.

Useful food for adults:

  • bloodworm, worms;
  • shellfish and fry;
  • crustaceans with a hard shell;
  • pipe makers;
  • correts.

Suitable for these predators and minced beef, liver, heart. Green food is not interesting for tetraodons, and dry food is contraindicated.

Diet for fry:

  • ciliates;
  • daphnia;
  • nauplia artemia;
  • Cyclops;
  • egg yolk.

Neighbours

The older the tetraodon, the higher the risk that other aquarium inhabitants will seem quite appetizing to him. Because the question of compatibility of these large predators with neighbors need to decide in advance. The ideal option would be a separate aquarium for pufferfish. If this is not possible, African or Malawian cichlids will become optimal neighbors. It is advisable to select neighbors of the same size and not to settle fish with long fins and tails to tetraodon. In the latter case, there is a risk that adult predators will bite into this luxury.

Reproduction in the aquarium

At the age of 1–3 years, the fish are ready to breed. To do this, a pair of tetraodon or a male with several females is settled in a separate aquarium. The female differs from the male in not so bright spots and smaller sizes. The most successful spawning will be provided with dense vegetation, cryptocoryne and hornwort are most often used.

IN preparatory period the temperature of the water must be raised, intensively fattened with crustaceans and meat products. Courtship is clearly visible, it looks like the male's persistent pursuit of the female and even biting if he is ignored for a long time. If the couple sank to the bottom, the female's answer is positive, and together they will find thicker bushes for themselves. Within 1 minute, eggs are laid, sometimes remaining in free swimming. It is advisable to collect all the eggs and move them to another container, but with the same composition of water. Milky eggs should be removed immediately, they are not viable.

After 8-9 days, fry appear, which need to be fed with egg yolk for 2-3 days, after which they can be transferred to the usual diet for babies.

Despite unprecedented precautions in the preparation of fugu dishes, an average of 20 people die each year from fugu.

With the maximum concentration of poison in the fugu liver, it is this product that the most desperate thrill-seekers eat. The most notorious death from paralysis after eating puffer liver occurred in 1975. The whole country was shocked by the death of the "national treasure", the legendary kabuki actor Mitsugoro Bando.

Two Russian tourists died after fugu soup in 2010.

In ancient times, there was an unofficial law: if a person in a restaurant died from a dish of fugu, the cook must also commit suicide - seppuku.

Catching and selling fugu is strictly prohibited in many countries.

One of the first descriptions of puffer fish poisoning was made by James Cook, who was served an unfamiliar dish for dinner. Due to the fact that both Cook himself and his comrades barely touched the delicacy, they remained alive, although they felt severe numbness and weakness.

The underwater world is full of amazing, little-studied inhabitants. Fugu fish is one of them. She has a unique appearance, features, complex character, and seems the least adapted to coexist with us.

This did not prevent a person for more than 2 thousand years from consuming perhaps the most poisonous marine life for food and even breeding at home. For lovers of secrets, unearthly beauty and tickle their nerves, this fish will good company- as pet or exotic food. In both cases, one must be aware that this creature is the embodiment of danger, and observe all precautions.