Pufferfish (blowfish) - Pufferfish

Japanese: フグ(河豚) - フグ

In the Kansai region and west, it is also called fuku. In the narrow sense, it is a general term for fish of the pufferfish family. In the broad sense, it includes fish of the boxfish family and the porcupine fish family. There are about 34 species of pufferfish native to Japan, including the tiger pufferfish, the spotted pufferfish, the Japanese pufferfish, and the red pufferfish, which are edible. All have two tooth plates on each of the upper and lower jaws, and can inflate their bodies by filling a pouch in their stomach with water or air. The poison in pufferfish is called tetrodotoxin, and although it varies depending on the species, it is mainly found in the ovaries and liver. Since farmed pufferfish are less toxic than wild pufferfish, it is thought that the poison is absorbed from the outside through the food. They are cooked as sashimi, in chirinabe (hot pot), and dried. They have a very long history of consumption, and bones have been excavated from shell mounds in various places.
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Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

関西以西ではフクとも。狭義にはフグ科の魚の総称。広義にはハコフグ科やハリセンボン科の魚を含める。フグ科は日本産約34種，トラフグ，マフグ，ショウサイフグ，ヒガンフグなどが食用とされる。いずれも上下顎にそれぞれ２枚ずつの歯板があり，また胃にある袋に水または空気を入れて体をふくらませることができる。フグ毒はテトロドトキシンといわれ，種類によって差があるが，主として卵巣，肝臓などに含まれる。天然のフグに比べて養殖したものの毒性が低いので，テトロドトキシンは餌を介して外から取りこんでいると考えられている。刺身，ちり鍋(なべ)などに料理するほか，干物もつくる。食用の歴史はきわめて古く，各地の貝塚から骨が出土している。
→関連項目ふく料理

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