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Can you imagine that food could be more deadly than a delicacy? No bluff, its true. The Japanese are the pioneers in the production of Fugu, a court teradoxin prepared puffer fish known to contain lethal amounts of poison. Speaking of deals, the dish is too expensive and can be fatal if not properly. If you are the restaurant for this dish, to ensure that adequate cash. You can also get the chance to fish the ball out of the river, whenThey kayak anchor kayak or linen, but without the art of cooking is not in use. So do not even try to cook for themselves.
Throughout history, there are cases where people wanted to use the East Asian region, this fish, with catastrophic consequences. The poison can paralyze the body so that victims can not make progress, but is forced to endure all the pain in silence until he / she dies. Other symptoms are dizziness, fatigue, headache, nausea andsevere breathing difficulties.
is the person who dares to eat the fish without a kitchen to work after death, death more painful. The victim remains unconscious throughout the ordeal of paralysis of the muscles, which then lead to suffocation and death. The most dangerous part is that there is no known antidote that can suppress the effect of this potent killer. The only way is to empty the stomach and feeding the victims of coal along with the recruitment of otherlife support measures to ensure that the victim remains alive. What happens is, coal effectively prohibits any poison that remains in the gut. But thanks to the Japanese, this is not necessary. What was time to eat puffer fish to an art form.
This Asian cuisine will be prepared according to strict principles of a qualified chef. The chef has to undergo several tests for certification. In the preparation of fugu, he uses a special knife called fugu Hiki. With the knife,, A higher percentage of meat extract and remove the poison from him. One might ask why the poison can not be eliminated by heat during cooking. This is because teradoxin is stubbornly resistant to heat so the heat of cooking can not cover the damage caused to the poison.
In addition, the professional art of cooking this dish is the cook, a certain amount of venom left on purpose. This makes it very tasty and of its kind when you eat fish expertly cooked, your lipsnumb and tingling. It 's just a small amount of poison that caused this feeling.
Fugu now only as a delicacy, as it has become a food category. The way is prepared and served in restaurants makes it absolutely safe for consumption. It also offers varieties such as sashimi, Milt, fry, stew and salad Fugu. All varieties are simply delicious, but do some people fear. For all these people there is good news that some non-poisonous varietythe fish are preserved with aquaculture. This is done by restricting the diet of the fish. However, the good thing that they said the same tastes.
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