Food: Cutting of Blowfish (Fugu) in Japan

If you don't get it right, your guests are dead. Blowfish (Fugu) cutting requires 7 years of intense training. Here is a bit more on the evening when we had that Fugu at a University of the Entrepreneurs' Organization in Tokyo:

http://www.reneseifert.com/2007/04/th...

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[taijiangah]

Do you need to sign a waiver to order that dish?

[HisNeverland]

Is it still alive when he's cutting it?

[klayman2]

No you don't sign a waiver, it's your choice to try it knowing that the animal is poisonous. They train for (as it said above) 7 years to do this right, either you trust them or you don't eat it.

[Melina Clay]

When blow fish is prepared they have to keep it alive because if it is killed immediately the fish will go into shock and release its poison. So before they kill it they must remove anything that is poisonous such as the organs. Some chefs, also let the blood drain for an hour because that is also poisonous.

[coldchipsspoils]

should clean thoroughly before eating it... the blood is poisonous as well :C

[solomonmichael21]

Is blow fish different from odr fishes......i mean is it dangerous to eat if we don't no how to prepare it before eating...

[waldoman7]

That's what she said.

Glad we agree

[Miss Poopsy]

I commented on this a long time ago, are you seriously trying to start a fight with somebody who didn't give a fuck? This is YouTube. Nobody fucking cares. Actually awhile ago I found out why the fish is still alive! So I don't fucking care anymore.

[Marc Trask]

no, cabbage

[waldoman7]

potatoes?

[waldoman7]

what if it was a living plant? bacteria? animal plankton? ant?

somewhere along the way you've drawn a line where you don't care. Plants do experience a sort of pain.

[Marc Trask]

nahhhhhhhhhhhhhhhhhhhhhhhhhhh