It has always been something I think about when watching them prepare this fish. How many people died before they worked out what was ok to eat and what you could only eat once
Incorrect. The last shot.. Those are fins of the fugu, not fillets. Good video. The portion doesn't make it a luxury, at all. It's costly because of the experience it takes to prepare it & the elegance of the presentation, not the rarity of the fish itself. Fugu isn't hard to come by but safe preparation takes training and experience which is factored into cost, as is the reputation of It's danger and that it is regarded as a hallmark of Japanese high cuisine although, if you travel to the coast where it's caught, you can find torafugu ground patties (similar to a fish cake but larger) for a very reasonable price. Perception is everything my friend and if you see it as high class or a delicacy, it becomes a self fulfilling prophecy because there are those people who will chase it because they perceive it as "high class" or fine dining when it's only sold to the people that way. If I were to tell you that rice was the pinnacle of opulence and fine dining, and do so for 200 years, would a society not place an insanely high value on a simple grain?
''He sells seaweed for silk ribbons.'' Okay, let's not go crazy. Surgery on a toxic fish that sends many Japanese to the other world every year. How can you tell if it's tasty when you dip it in different sauces? Are the sauces tasty?
Is the movement just reflex? I can’t imagine the fish is still alive at the point of skinning and it seems to only jump when the lateral line or backbone is skinned. We don’t have fish like this in Canada
@@leslies3890For those of you who are stupid, let me tell you. Pufferfish are ferocious and have strong jaw muscles, so they tighten their nerves and put them in a state of suspended animation. In other words, it's not alive.
@@Kaliteliyasam32For those of you who are stupid, let me tell you. Pufferfish are ferocious and have strong jaw muscles, so they tighten their nerves and put them in a state of suspended animation. In other words, it's not alive.
@ver.1.580 what a rude statement. He asked a question that's all. You could have educated him about this particular fish. I'm sure he would have welcomed that. Instead you chose to be rude
Seen videos of this fish prepared much better and cleaner. It Almost seems like this is his first time preparing pufferfish. Knife seems to big for this beautiful animal. Good job on the filets though. Very nice My opinion only.
at 7:53 there's a good amount of dust on the stuffed puffer fish... but i still would want to try this delicacy there anyway, puffer fish would be one of the main reasons to go to japan.... knowing a lot of different sensations from a lot of different substances i'm really curious to taste the poison of those puffer fish in my mouth! i've heard it is different to anything else on this earth😃
