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When I was growing up, my grandma Bunny liked to go out with friends to gather wild mushrooms. She always swore up and down that she knew exactly what to look for and would never feed her friends and family suspect 'shrooms, but my mother was never convinced. She refused to try them, and would never let my sister or me have a taste either. Bunny disapproved, because she believed that children should always taste everything on the table, but her rules didn't stand a chance in the face of my mom's protective parental instinct.
Keeping this very memorable reaction to these wild mushrooms in mind, I can only imagine what she would say if I suggested to her that I was interested in trying blowfish (I can hear her voice in my head saying very firmly, "Marisa, you are NOT allowed" even as write this). However, my interest in the delicate and sometimes lethal fish has now been piqued, thanks to Gadling's (our sibling site about all things travel) recent three-part series on The Subtle Art of Eating Blowfish (that's the link to part I. Here's part II and part III). I still don't think I'll be trying it any time soon, but it's good to learn a little more about the preparation, as well as the laws that are in place to protect people from its hazards.
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8-25-2007 @5:00PM Hortência Cuauhtémoc de la Guatemala said... to outsiders, going to try fugu is one of those "I dared to try it and it wasn't half bad or dangerous at all" moments. but those who really know fugu also know that it is your relationship with the fugu chef that is important.
for lack of a better term, your chef is your "dealer" and has the power to give you as much toxin as you need to have a sort of euphoria. those who simply go in asking to try the DANGERPOSIONFISH simply won't have any toxin and will dismiss it as myth
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8-27-2007 @10:30AM Charles said... Keep in mind that in the U.S., there are now plenty of restaurants that serve (and charge highly for) blowfish. However, it is FARMED blowfish and does not contain the toxin danger. There is no risk, and no need to be licensed in order to serve farmed blowfish. Unfortunately, this is not always passed on to the consumer that is paying the premium for what they think is wild blowfish.
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