In Japanese cuisine there is also a very special delicacy. Contact information is here: Tony Parker. This , that is a dish of fugu fish. – very beautiful and unique in flavor. It is made from small fish fugu (puffer, or diodont fahak). Pearly fugu slices, fried or raw, are laid in the form of petals on a round platter. Slices dipped in a mixture of soy sauce, grated radish and red pepper.
To the dish also agreed to submit to the special tea called tyavan with a lid, where a sake for 1-2 minutes dipped Grilled up charring the edges of the fins of fish fugu (puffer-Giry). By serves fugu-zosui. This soup broth of boiled fish fugu, raw eggs and rice. Every year in Japan consume more than 2 tons of fugu. Although this fish is dangerous.
After all, every year in Japan, registering up to 30 cases of poisoning of fish and 60% of poisonings leading to death. We must remember that in this fish contains poison nerve – nerve agent. He is 275 times more toxic than cyanide – tetrodotoxin. Lethal dose for humans – 1 mm of the substance. To obtain a lethal dose of poison is enough to touch his hand to fit inside fish. Chef, cooking is delicious and expensive meal (from 250 to 750 dollars per kilogram), must complete a special school. The only way to get a license to open a specialty restaurant. Two years under the leadership of the chef instructors need to explore all the culinary secrets, because in some cases poisoned pieces are determined only by the slightest changes in color. Further must pass a rigorous state exam: 20 minutes need to be to cut the fish, remove the poisonous parts and make a plate of sashimi. Even the small blot result, the chef will be forced to change specialty. Preparation of a fugue is as follows: fast blows' hocho – acute and subtle knife – chef separates fins, cuts mouthparts and reveals the fish's belly. Then he carefully removes the poisonous parts, ie, liver, ovaries, kidneys, eyes, skin (it is no less toxic) and fillets are very thin slices (plates should be no thicker than paper). Then, the meat must be thoroughly rinsed with water to remove the slightest stain of blood and venom. Fillet, prepared in this way, the chef slices has to dish, creating a landscape image of a butterfly or a way of flying crane. Higher skills in cooking – leaving poison as much as needed in order to cause the visitors of the restaurant a pleasant feeling drug euphoria. By the way, sometimes after tasting some fugu connoisseurs can come paralysis that threatens death. In addition to countless dishes of fish and other seafood are popular. This, for example, squid and cuttlefish and shrimp, oysters and clams, which are fried, boiled, stewed and prepared from these soups. If you liked this article, I advise you to go to a sushi-blog where you'll find even more interesting information, and You also learn how you can prepare yourself sushi rolls.