The fish is then doused in potato starch and flour, then deep-fried. This dish marinates the fish in soy sauce, sake, ginger, garlic, and salt. Hot potĪn unusual beverage, fugu fin infused sake.Ī creative use for the fins is to smoke them and infuse into sake for a smoky, mildly fishy flavor. ![]() It is deliciously deep-fried until crispy, in salads, or grilled in slices which are ideal for dipping into the sauce. The skin can be served raw with sashimi, but cooking it tends to enhance the flavor. In Japan, this flower is a symbol of death. Some diners experience a slight numbness on their lips, believed to be from traces of the poison, although not everyone experiences this sensation.ĭid you know? Chefs will often assemble the fish pieces to look like a chrysanthemum. Not sure what ponzu is all about? Check out how ponzu and soy compare to get a better understanding. The meat is garnished with extras like edible flowers or daikon, and ponzu sauce or a similar flavorful condiment. This dish is often served on a colorful plate, which can be seen through the thinly cut meat. The meat can be a little tough if it is too thick. The slices are cut very thin in a Carpaccio style - a lot thinner than regular sashimi. This meal is known as tessa in Japan and is the most common method of serving fugu it uses the main fillet of the fish. We’ve listed a few ways the flavor can differ below: 1. The blowfish will vary in taste depending on the cooking method and which parts of the fish are used. However, the fugu is extremely lean so when it is overcooked by even a few seconds, its texture will become unpleasant and tough. Once cooked, it transforms into delicate, soft-textured flesh. Served raw as sashimi, it is chewy and resilient, a little like squid that’s been on the heat a few seconds too long. Its texture will vary significantly depending on how it is cooked. ![]() Its taste is subtle which is fairly unique for seafood, and is part of why the dish is sought after. Let’s get started.įugu has a very mild whitefish-like flavor with a pure and clean quality to it. If you’re up for a culinary challenge then you may want to know what does fugu taste like? We’re about to provide all the details on this fish’s flavor, texture, and which part of the fish is best to eat. Due to its deadly toxin, this seafood can only be prepared by qualified chefs at licensed eating establishments. Also known as blowfish or pufferfish, its liver contains tetrodotoxin which can be lethal, even in small doses. If you eat out at high-end Japanese restaurants enough, you’ll eventually bump into fugu.
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