Fugu Fish - a poisonous delicacy!

(Published on 13 June 2006 in 'Women at Work' - W @ W - a supplement of the Daily Mirror, Colombo, Sri Lanka)

Buffets at a hotel are a ‘foodie’s’ dream come true! But I must admit I’m not much of a ‘foodie’ and the very sight of so much food sends my appetite flying out of the sparkling and well polished five-star hotel window. And then there is the unappetising sight of the over enthusiastic diner who piles up his plate – and mixes cuisines to create his own masterpiece! Baked vegetable lasagne floating in fish curry topped with Hoisin chicken! Wonder why no one tells the fervent patron that he could go instead for ten separate helpings to get his money’s worth.

The buffet table also seems a perfect place for people to show off their knowledge about different cuisines. Invariably, there will be this one wise guy who thinks he’s enlightening the gentry. Don’t mistake him for a Mr Know All, pretties, for in the words of Plato - "Wise men talk because they have something to say; fools, because they have to say something." We call these people – ‘fugu’ originating from the blow fish called fugu since it blows its body up. The similarity? Well the person in question is an air bag for one and secondly his shallow knowledge could be ‘poisonous’ for a stupid few. Read on dahlings – I can see I need to explain this a bit more in detail.

From fanatical gluttons to soggy soup crotons, we, the Miss Know-Alls have an answer for everything.

Where people of most countries, would think of a poisonous fish, as best left alone, the Japanese regard the fugu fish as a delicacy. Even though, Fugu is a fish which contains deadly poison in the organs it is a wildly popular food in Japan that can be lethally poisonous if not prepared properly. Despite the risk, a whopping 10000 tons of blow fish are consumed each year. Fugu fish blow their body up to scare away enemies by gulping down water. The Chinese characters used to write fugu indicate "river pig."

Fugu dishes are usually expensive. One meal can cost $100 to $200 per person at a licensed and well known restaurant. Chefs undergo a rigorous and lengthy apprenticeship before they can prepare this particular dish. There are over 1,500 fugu restaurants in Tokyo, where an average of 100-200 people a year show signs of poisoning. Death rate is 61%. This hasn't stopped fugu connoisseurs from gambling with their lives. Without a doubt the biggest thrill is the risk-taking that involves so much for so little. Who cares what it tastes like as long as you live to tell the tale?

And if you are brave, adventurous (and may I add foolhardy) and would like to try out some Fugu – here are a few Fugu dishes:

ìFugu-sushi - Thinly sliced raw fugu served with ponzu dipping sauce
ìFugu-chiri - Vegetables and fugu simmered in konbu dashi soup.
ìFugu Kara-age - Floured and deep fried.
ìFugu Hire-zake - Grilled fin served in hot sake drink.

So long. Until we meet again - or should I say IF we meet again… God speed.


Miss Know-All
wow@dailymirror.wnl.lk