Puffer fish is obviously highly poisonous, but why do humans risk death to eat it?

Pufferfish, commonly known as "pufferfish", is a general term for bony fish of the class Pufferfish, and is named after the river because of the chirping sound similar to the sound of a pig when caught in the water"Dolphins"There are also names such as bubble fish, blowbelly fish, puffer fish, turtle fish, boat fish, lungfish, etc. Pufferfish live mostly in the sea, but can also be found in freshwater and at the confluence of sea and freshwater. When encountering external dangers, the whole body floats to the surface in a spherical shape, and at the same time, the small spines on the ** are erected to defend themselves.

When pufferfish hunt, they blow water and air in the water, causing the sediment to fly, and then prey on creatures hiding in the sand. Pufferfish have hard teeth and jaws and can bite through extremely hard shells. Common species include redfin pufferfish, dark-striped pufferfish, blackgill pufferfish, pufferfish, pufferfish, etc.

Every year, because of eating pufferfish, the death of the incident occurs from time to time, the reason why the puffer fish is still highly poisonous, everyone still has to eat it with all their lives, because this kind of thing, is a kind of delicious that cannot be replaced among all the fish sheng. The poison of the puffer fish is generally in its liver, so all the poison of the puffer fish will be removed through processing.

I think that the small animal of fugu is still relatively lovely, and when it is angry, it will be like a small leather ball, but in fact, most of the people who eat fugu are Japanese, and more than 60% of the world's annual consumption of fugu is in Japan.

Japanese people prefer to eat sashimi, and it seems that they are willing to eat everything raw, and South Korea is the second largest consumer after Japan. I don't know if you have seen Koreans eat octopus and know such behavior, and all the octopuses that Koreans eat are alive.

Even if you put the octopus foot in your mouth, it will still move, so there are many people who die every year because of eating this octopus, because after the octopus foot is cut off, the kind of suction cup on its foot will be adsorbed on the person's trachea, causing suffocation and death. In order to pursue deliciousness, these people are also really desperate, so it is recommended that you do not eat less of this kind of thing, although others think it is delicious, but I may not be able to enjoy it, because of regional differences, the taste of beauty for food will also be different.

Take China as an example, a simple bowl of tofu brain, both in the south and the north, are different in terms of eating methods. Southerners like to eat sweet tofu brain, while northerners like to eat salty, and neither of these can accept the other's way of eating, this is the difference in diet.

Because the nutritional value of puffer fish is very high, eating it is good for the body, as long as it is handled well, there will be no toxins, and many restaurants have puffer fish.

Although the puffer fish is poisonous, it is particularly delicious, and the meat quality is better than that of ordinary fish, and it tastes particularly tender, so some people will take the risk of poisoning to eat puffer fish.

Because of its scarcity, many people pursue this kind of high-end food, thinking that if they can eat it, it will be very powerful, so they will risk death to eat, and there is always a fluke mentality.

This is because the meat of the puffer fish is very tender and nutritious, and it also has a very good taste and a very high nutritional value.

Because the puffer fish is particularly delicious, and it tastes very delicious, and humans like to take on challenges.

The taste of puffer fish is delicious and delicate, and the micro-poisoning sensation produced by fish poison makes people feel more comfortable, so there is a saying that they eat puffer fish desperately.

Scientists have found that tetrodotoxin is a marine algae that is ingested by puffer fish that contains tetrodotoxin and is present in the body through its own transformation. The pufferfish, which is originally poisonous, loses its toxicity if its seedlings are brought to a pond and raised in captivity. However, if it is fed bait containing tetrodotoxin, it will poison and thus re-produce tetrodotoxin.

The production of tetrodotoxin is not only closely related to puffer fish bait, but also related to the mechanism of puffer fish itself to accept the toxin. Although there is a large amount of seaweed containing tetrodotoxin growing in the same area, some puffer fish eat it and others do not eat it, so there is a difference between poisonous and non-poisonous puffer fish.

Tetrodotoxin is a selective blocker of sodium channels in cell membranes. The blockade of sodium ion channels in the cell membrane leads to the depolarization of the cell membrane, which specifically interferes with the conduction process of the nerve and muscle. In vitro experiments have proved that tetrodotoxin has a very strong affinity for some parts of the cell membrane, even if it is a very dilute solution (10 8m), the cell membrane surface only adsorbs a few dozen molecules per square micron, which can completely temporarily interrupt the sodium ion flow into the cell membrane, and the sodium ion flow is necessary for nerve muscle excitation, while the steady state potassium ion flux (which is important for the resting membrane) is completely unaffected.

There is evidence that the guanidine group of tetrodotoxin plays a decisive role in blocking sodium channels.

The toxin of puffer fish only exists in one's own spleen and stomach, and when eating, the food will not pass through this place, so it will not poison oneself, if others do not pay attention to this structure when eating He Peng, then it may lead to poisoning.

It must be a very magical existence, and when the puffer fish encounters danger, it will inhale air and water as soon as possible, so that its body can swell, and if there is really no way, it will use poison.

Toxins are stored in a certain part of the body, and when you eat food, you don't pass through this part, and the way to survive is skillful.

Fugu has a certain amount of toxin, but there are toxins in some part of the internal organs, and if we use puffer fish correctly, it will generally not cause poisoning. That is, as long as it is processed cleanly, it can be eaten.

Cooking refers to the art of eating, a complex and regular process of transforming ingredients into food. It is a processing method and method of processing ingredients to make food more delicious, better looking and smelling better.

A delicious dish must have good color, flavor and shape, which not only makes people feel satisfied when eating, but also makes the nutrients of the food more easily absorbed by the body.

Raw materials are the material basis of cooking. With the development of China's economy, cooking raw materials are more colorful, and international cooking raw materials and traditional cooking materials in China are all showing their magic and showing their abilities. Cooking raw materials have been greatly developed and improved in terms of variety, specification, quality, and quantity.

Innovative cooking raw materials, combined with cooking techniques, are transformed into new delicacies to meet the needs of people all over the world, and inject strong vitality into the development of China's cooking.

For example, cooking raw materials chicken, duck, fish, pig, beef, sheep and many other dishes are the result of the hard work, painstaking management, aptitude, rational use of materials, ingenious compatibility, careful cooking, and careful conditioning, which have left a deep-rooted impression in people's minds and formed different cooking schools and food cultures.

However, many new cooking raw materials imported from abroad have entered the catering market, expanding the food structure, injecting new vitality into modern Chinese cooking, and providing sufficient material security. For example, artificially hatched salmon, duckbills, fat cattle, crocodiles, ostriches, etc., are used skillfully, reasonably, scientifically, economically and boldly, creating a lot of new flavor dishes, adapting to the rhythm changes of the masses in food culture, meeting the pursuit of food at different consumption levels, and opening up a new situation for the comprehensive development and innovation of Chinese cooking.

Such as plant-based cooking raw materials - amaranth, cress, bracken, purslane, bellflower, houttuynia cordata, burdock, toon, bean sprouts, willow sprouts, acacia flowers, perilla leaves, mint, lettuce, etc.

Artificially cultivated such as snow peas, Italian kale, New Zealand cauliflower, French coriander, cherry tomatoes, corn shoots, Hawaiian celery, clover, cherry carrots, purple cabbage, shiitake mushrooms, enoki mushrooms, bamboo sunflowers, flat mushrooms, mouth mushrooms, hair cabbage, straw mushrooms, etc., have become recognized cooking ingredients.

The toxin is a part of the pufferfish's own body, so it is impossible to poison himself, and it is no problem to eat his own kind, just like a snake eating a snake.

I'm from Gangnam and I definitely know pufferfish.

Puffer fish is indeed poisonous, but there are now male breeders of puffer fish on the market: striped, chrysanthemum, these puffer fish, as long as you remove the eyes, gall bladder, seeds, rinse with water, (20 minutes, the time must be long) eat like this, it will definitely not be poisonous! We buy puffer fish in any of the slightly larger restaurants here, and we have never been poisoned from eating them.

Probably not. Otherwise, they would have been extinct long ago.