Fish fugue

The known Japanese proverb says: "The fool the one who eats fish the fugue, but who does not eat it – a bigger fool. Fish the fugue has a lot more other names – фахак, диодонт, иглобрюх and a dog. From it prepare not only the most tasty and expensive dishes of Japanese cuisine, but also deadly.

Poison of fish the fugue to which there is no antidote

The complex lunch made from fish the fugue costs about one thousand dollars. For this sum you can how to regale on refined delicacies, and to die hard. All the matter is that this fish contains deadly poison of nervnoparalitichesky action – тетрадотоксин. It by 400 times toksichny strychnine also is 10 times more dangerous than a curare. Only one small fish is capable to kill more than 35 people. Fatal poisoning can be got even just having touched especially poisonous interiors of fish the fugue. Tetradotoksin will paralyze all muscles of a human body including respiratory muscles therefore there is an apnoea and there comes death. There is no antidote to this poison. The only opportunity to save the victim is his bystry hospitalization in intensive care unit and connection to the medical ventilator.

Responsibility of the cook

Going to restaurant and planning to regale on fish the fugue, you have to understand that you entirely hand the life to skill of the cook. A long time in Japan prohibition even affected trade of this fish. Only since 1958 the government allowed to give it at restaurants provided that the fugue only specially trained cooks having the special license will be engaged in preparation of fish. For obtaining this license they undergo rather long training, and then take examination at which they have to eat the fish prepared by them. Earlier in Japan there was even a secret law according to which in case of the death of the client of restaurant the cook was obliged to commit ritual suicide (seppuku).

Fish fugue: preparation

Cutting of this fish is the most true art. Very bystry movement it is necessary to separate fins, to cut off the oral device, and then to open a belly. After that very carefully delete all interiors which are the most poisonous parts of fish the fugue.

Fillets slice the thinnest and carefully wash out under flowing water, deleting from them the remains of poison and traces of blood.

For preparation from fish the fugue of sashimi (Fugusasha) on a big and beautiful dish is spread by slices of crude fish, creating from them nacreous color a landscape or the image of a butterfly, bird. Fillet slices eat the fugue, dipping them into acetic sauce (ponza) or mix of red pepper and a grated radish (momidzhi-orosha).

Fugususha is only the very first dish of a "complex" lunch. After it the soup cooked from fish the fugue and rice, seasoned with crude egg (fugue-zosui) is served. And on second course – fried fish the fugue.

Pieces of fish have to move the cook to guests in strictly certain order. Begin with the least poisonous and more tasty back part. The closer to a belly part, the more contains in meat poison. One of the main tasks of the cook is need to watch a condition of guests of restaurant not to allow to eat them more safe dose.

The experienced cook at preparation of fish the fugue leaves in it so much poison to cause the slight poisoning which is shown insignificant narcotic euphoria in eaters. According to the gourmets trying fish the fugue in process of consumption of dishes from it they had a paralyzing wave. It is that people lose an opportunity to move legs, then hands and the latest moment jaws. Ability of the movement is kept only by eyeballs. But in several moments the muscle tone begins to be recovered upside-down. It is considered that people also take the deadly risk to endure this moment of "revival".

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