Top tip: The simplest way is to avoid consuming pufferfish entirely. It then stores as poison in the fugus skin, ovaries and most notably its liver. Seek immediate medical attention if you feel any discomfort, tingling or paralysis after consuming pufferfish. If prepared improperly, pufferfish can be lethal when consumed. Just a small bite of incorrectly cleaned fugu flesh can prove deadly, as the creature’s stomach, liver, ovaries, and other organs contain a quick-acting neurotoxin that causes, numbness. Therefore, only specially licensed chefs are allowed to prepare and sell fugu to the public, and the consumption of the liver and ovaries is forbidden. Serving this organ became banned in restaurants in 1984, but that doesn't stop the appeal We have evidence that the Japanese have been playing fish roulette for over 2,300 years. These are the organs that accumulate the most TTX.Īsk for farm-raised pufferfish over wild-caught ones, as the farm-raised pufferfish are likely to be toxin-free. Fugu contains lethal amounts of the poison tetrodotoxin in the internal organs, especially the liver and ovaries, and also the skin. Typically fugu is served as sashimi, but one of the tastiest parts is supposedly the liver, which is also the most toxic. Never consume pufferfish liver and ovaries. Globally, this is the most common reason for TTX poisonings and deaths. NEVER consume any pufferfish or related fish, like porcupine fish, that have been caught in the wild and prepared by amateurs. The ovaries and liver are particularly dangerous, as they contain the poison tetrodotoxin, or TTX for short. In order to stay alive, the cutting of the fish is crucial. However, to ensure safety, both the food industry and consumers must play their part Fugu wa kuitashi, inochi wa oshishi, which translates to I want to eat fugu, but I am attached to my life, is a traditional Japanese saying. SFA also tests these imported pufferfish for TTX as part of our food surveillance programme.
For farmed pufferfish, which are TTX-free, the muscles, skin, fins and milt may be imported.Įach import consignment must come with a health certificate from the Japanese authorities, which has detailed information on where the fish were sourced from and prepared. For wild pufferfish which are of a higher risk, only the prepared muscle fillet is allowed for import. The deadly poison, tetrodoxin, found in its ovaries, intestines, and liver is 1,250 times more toxic than potassium cyanide, hence the highly methodical. These chefs have undergone training and examinations to ensure they have the required skills and knowledge to prepare pufferfish safely.Īs Singapore, unlike Japan, does not have a pufferfish preparation license system, SFA requires imported pufferfish to be pre-prepared by the licensed chefs. The pufferfish must have been prepared in SFA-accredited establishments by expert pufferfish chefs which have been certified and licensed by the government of Japan. Currently, only Japan is approved to export pufferfish to Singapore. In Singapore, SFA permits the import of pufferfish under strict conditions.
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