Can you eat dead pufferfish? Can you eat puffer fish, how to eat it so that it won t be poisoned

You can eat it alive or dead, as long as it doesn't spoil, pufferfish.

Not as good as four big fish.

So easy to handle, puffer fish is poisonous and must be handled and cooked by a professional before it can be eaten.

Puffer fish can not be eaten, because the blood of puffer fish contains toxins, only when the puffer fish is alive to kill and bloodlet, it is easy to eat, otherwise it is easy to be poisoned.

Don't. It is not easy for a puffer fish to drain its blood after death. Changes in the part and season of pufferfish toxinThe part of pufferfish toxin is located in the internal organs of fish.

It includes: liver, gonads, liver, stomach and blood (especially seawater-nourished). If the blood is not cleaned, it will be broken.

It's not worth the risk.

Don't eat it, not to mention how dangerous the toxicity inside is, after the animal dies, the bacteria in it will grow exponentially, 3 times faster than half of the meat, and it will also rot quickly, not to mention how disgusting. More dangerous than the average dead fish.

Under normal circumstances, the puffer fish that people eat are fresh, if it is a puffer fish that has been dead for a period of time, the toxins in the puffer fish viscera can penetrate into the fish meat, and the consumption of such puffer fish is very harmful to people's health, so for the sake of people's health, we must choose fresh puffer fish.

Dead dolphins cannot be eaten, they are poisonous, and eating them is harmful to health.

There is a saying that fights to eat pufferfish. It's better to eat less pufferfish.

Puffer fish can be eaten, and puffer fish muscles can be regarded as non-toxic, so as long as the pufferfish is eviscerated, then peeled off, and washed clean, it will not be poisonous. However, long after the pufferfish dies, the toxins from the internal organs are dissolved in the body fluids, and over time, they can penetrate into the muscles, so it is necessary to prevent it. In particular, it is safer to make fish fillets (sashimi) and soak them in 2% 5% lye.

The specific method of puffer fish is as follows:

1. Preparation, handling of internal organs, cleaning and peeling.

2. Cut the fish into pieces and slice the skin.

3. Add boiling water and cooking wine without scalding and rinse.

4. Stir-fry the green onion, ginger and garlic oil in a pan until fragrant, and fry the fish slightly.

5. Add boiling water and bring to a boil over medium heat and cook for 15 minutes.

6. Add the cut fish skin and continue to cook for 5 minutes.

7. Add salt, monosodium glutamate, sugar, and white pepper. Remove the green onion, ginger and garlic, turn off the heat and remove from the pot.

8. Finished product drawing.

Bando Mitsugoro.

Legendary Japanese Kabuki actor Sandaime Bando Mitsugoro ate the liver of a puffer fish and died of poisoning. The liver is considered the most poisonous part of the pufferfish, but Bando Mitsugoro claims to be invulnerable.

Wild puffer fish mainly live in the sea, and sometimes appear at the confluence of freshwater and seawater and freshwater waters, especially around the Qingming Festival every year, often in the middle and lower reaches of the Yangtze River. The internal organs, ovaries, blood, skin, and head of wild puffer fish contain highly toxic tetrodotoxin, of which the viscera and ovaries are the most toxic.

Eating wild puffer fish can easily lead to poisoning due to improper processing. Tetrodotoxin (TTX) is an alkaloid that is one of the most toxic neurotoxins found in nature, and milligrams can be fatal.

Puffer fish are safe to eat as long as they are handled properly. If not treated properly, it can lead to death from poisoning.

It is recommended to call 120 emergency ** immediately for observation if you have eaten a puffer fish whose safety is unknown.

The toxins of the river are mainly distributed in the ovaries and liver, followed by the kidneys, blood, eyes, gills and **; And the sperm nest and muscles are non-toxic. If the fish dies for a long time, the visceral toxins can gradually penetrate into the muscles when they dissolve into the body fluids. The amount of the toxin varies depending on the season.

February and May every year is the period of ovarian development, which is highly toxic; 6 After laying eggs in July, the ovaries degenerate and their toxicity decreases. The liver is also the most toxic during the spring spawning period. Therefore, whenever river fish are eaten fresh in late spring and early summer, special caution should be taken, and fresh fish bodies must be selected and internal organs must be strictly removed to avoid poisoning.