In Videos: Cutting of Blowfish (Fugu) in Japan
If a specially licensed Japanese chef doesn't correctly cut fugu—a potentially fatally poisonous blowfish—he could kill the diner. If you ever order fugu, just hope your chef is as skilled as the one above.
Watch the fugu go from whole fish to plated dish after the jump. A warning for the squeamish: The fish is prepared while it's still alive. [via growabrain]
Cutting of Blowfish (Fugu) In Japan
Related
Fugu [Wikipedia]
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
6 Comments:
Absolutely riveting.
jamieforrest at 12:40PM on 02/06/08
Cruel and nasty!
rockymountainmarta at 1:56PM on 02/06/08
A master at his craft, I too found that to be fascinating. Cruel? Let's not get started there.
vinnyger at 2:22PM on 02/06/08
That thing is alive for a lot longer than it should be...
DanielJ at 4:50PM on 02/06/08
seriously? Is that thing REALLY alive? it seems to do a lot more "breathing" once you cut the head off than it does when its still whole and being manhandled by the sushi chef and having its fins cut off. I think it might be recently killed or perhaps stunned since it doesn't put up much of a fight (think of what a rukus live fish make when you catch one fishing). This seems more like the biological response when you cut a chicken's head off -- the body still seems "alive" but its all just random muscle contractions.
mh330 at 7:20PM on 02/06/08
awesome!!!
monicalups at 6:27AM on 02/07/08