How to deal with puffer fish so that it is not poisonous? Is the farmed puffer fish poisonous, and h

The puffer fish is a poisonous fish, and its toxins can cause severe symptoms of poisoning and even be life-threatening. Therefore, special care needs to be taken when handling puffer fish to ensure safety.

First of all, before handling pufferfish, you should carefully read the instructions provided by the fishmonger to understand how to properly handle pufferfish. Typically, these instructions will include how to remove vital areas such as guts, skin and gills, as well as how to wash and handle the fish.

Secondly, when handling pufferfish, you should wear gloves and a mask and avoid direct contact with the internal organs, skin, and gills of pufferfish. At the same time, you should also use a clean knife or scissors to handle the puffer fish so as not to accidentally hurt your fingers.

Finally, when cooking puffer fish, one should make sure that it is fully cooked to destroy the toxins in it. In general, the cooking time should be between 10-20 minutes, and the specific time can be determined depending on the cooking method.

In conclusion, to ensure safe consumption of pufferfish, it is essential to follow the correct steps and methods for handling and cooking. If you have any questions or concerns about handling and cooking puffer fish, it's best to consult with a professional or ask for help.

<> farmed puffer fish is poisonous, but the amount of tetrodotoxin is less than that of wild pufferfish, and the toxin can be destroyed by boiling it at 120 for 1 hour when eating it, so it is recommended to consume puffer fish with caution. Puffer fish is a pufferfish that contains an alkaloid that is an amino-hydroquinazoline-type compound, one of the most toxic neurotoxins found in nature.

1. Is there any poison in farmed puffer fish?

1. Artificial puffer fish is poisonous, but its toxin content is less than that of wild pufferfish, and it can be destroyed by boiling it in boiling water at 120 °C for 1 hour when eating, so you must be cautious about eating puffer fish.

2. Toxin principle: puffer fish is a pufferfish, which contains an alkaloid in its body, which belongs to the amino all-hydroquinazolino-type compound, which is one of the most toxic neurotoxins found in nature.

3. Feeding: Puffer fish have a very mixed diet, mainly feed on fish, shrimp, crabs, shellfish, like to eat insect larvae, cladopods, copepods and leaves and filamentous algae of higher plants, and rarely feed during reproductive migration.

Second, how to deal with puffer fish so that it is not poisonous

1. Tetrodotoxin mainly exists in the gonads, liver, spleen, eyes, blood, and other parts of the puffer fish, and its ovaries and liver are highly toxic, followed by kidneys, blood, eyes, gills and **, and the sperm nest and meat are mostly weak or non-toxic.

2. When dealing with puffer fish, be sure to carefully remove the internal organs and eyes of the pufferfish, remove the gills of the fish, peel off the skin of the fish, remove the muscles and blood, and wash it repeatedly with water.

What is needed is live fish, and dead puffer fish have a hard time dealing with toxins in their bodies. The toxins of puffer fish are mainly in the eyes, blood, ovaries, liver and other parts, first use a knife to cut off the fins, cut off the mouth, dig out the eyes, peel off the skin, and then cut open the belly of the fish to take out the intestines, liver, ovaries and kidneys and other highly toxic internal organs, and then put the meat of the puffer fish into the water one by one to rinse the poisonous juice on it.

Pufferfish, also known as pufferfish, is a precious high-grade aquatic product with delicious meat and rich nutrition, and is known as the "crown of dishes". Because its appearance resembles a "dolphin", and often in the estuary area, Jiangsu, Zhejiang is commonly known as pufferfish, and Shandong is called Zhouba, Hebei is called Latou, Guangdong is called good fish or chicken hug, Guangxi is called turtle fish. Although the puffer fish is delicious, it contains highly poisonous, the toxin of the puffer fish is very violent, once poisoned, it will paralyze people's nervous system, and make people finally die of respiratory failure, and the onset time of tetrodotoxin is very fast, there is no incubation period, so once the attack occurs, it must be rescued quickly, otherwise it will cause life-threatening.

So how to deal with puffer fish so that it is not poisonous? We must first understand that the poison of puffer fish is distributed in **, and the poison of puffer fish is in the ovaries, liver, kidneys, eyes, and blood. Fish meat is not poisonous, and if the puffer fish dies, the meat will be contaminated.

The first thing to do is to deal with the puffer fish alive, and then just follow the methods described above.

1. Fugu can be cooked dry, boiled, stewed, and spicy.

Puffer fish meat is delicious, tender taste, is a delicious dish, and puffer fish contains protein, amino acids, vitamins, minerals, dietary fiber, fatty acids and other nutrients, after eating can replenish energy for the body, people with poor physique can also improve physical fitness by eating puffer fish.

2 Ingredients: puffer fish, green onion, ginger, garlic, salt, bean paste, Sichuan pepper, millet pepper, etc.

Method: 1. Wash and cut the puffer fish into pieces, pour in cooking wine, ginger, green onions, salt, and marinate for half an hour.

2. Cut the green onion, ginger and garlic and set aside.

3. Cut the pickled ginger and pickled pepper for later use.

4. Add bean paste, ginger and garlic, Sichuan pepper, and millet to the oil pan and stir-fry until fragrant.

5. Add shredded ginger and stir-fry over high heat until fragrant.

6. After stir-frying until fragrant, add boiling water or stock. Simmer for 5 minutes to fully incorporate the ginger flavor into the broth. Put the fish in the pot and cook for about 5 minutes.

7. Sprinkle an appropriate amount of peppercorns (if the taste requires, the pepper noodles can also be sprinkled again), green onions. Pour the hot oil over the peppercorns.

3 Ingredients: puffer fish, Lao Gan Ma, green onion, ginger and garlic, sugar.

1. Wash and cut the puffer fish after removing the poisonous internal organs;

2. Handle the green onion, ginger and garlic well.

3. Heat the oil in the pan, put the puffer fish, fry it over medium heat until the skin is slightly burnt, fry one side and then fry the other side, pay attention not to turn the spatula halfway, and then use the spatula to turn it over when turning it over.

4. Use a spatula to gently push the fish aside, put the old godmother bean drum, ginger and garlic, and simmer over low heat to fragrant.

5. Then gently use a spatula to drive the fish into the seasoning, add sugar, gently spatula and evenly, sprinkle chopped green onions, and then dry boil for a short time to turn off the fire and start the pot.

4 Ingredients: pufferfish, pickled pepper, sugar, green onions, bean paste, Sichuan pepper, green onions, ginger and garlic, etc.

1. Wash the puffer fish and cut it into sections; Pickled pepper and pickled ginger finely chopped; Cut the green onions into small pieces and chop the garlic.

2. Heat the oil in the pot, stir-fry the pickled pepper, pickled ginger, minced garlic, bean paste, Sichuan pepper, and stir-fry the puffer fish a few times.

3. Add the water that has just been submerged in the pufferfish, sugar, salt (light soy sauce), turn to medium heat after boiling, do not cover the pot, boil until the water is received, and the fish can be cooked, about 10 minutes.

4. When it is almost ready, add the green onion and stir-fry well.