Fugu (Pufferfishes) (Interview‪)‬

Perhaps no other fish swims in an ocean of greater mystique than fugu. Also referred to as pufferfish, blowfish, sea squab and globefish, fugu Varies in degrees of toxicity. There are more than 100 Species of fugu, or "tetraodontidae," with some of the most deadly found along Japan's Nippon coast. Of the more than thirty Varieties found there, only 12 are edible. Fugu's succulent white flesh tastes like frog's legs. Its skin is covered in toxic needles and is as coarse as sandpaper. As a defense mechanism, the fish inflate their bodies with water or air until they resemble floating porcupines. For someone who lacks proper fugu training, distinguishing between species is like a novice mushroom hunter attempting to differentiate between fungi, sometimes with the same deadly results. Art culinaire spoke with Chef Toshio Suzuki of Manhattan's Sushi Zen restaurant. Suzuki is one of the few chefs certified in the United States to serve fugu at his restaurant. Suzuki prepares four traditional fugu recipes, provides a step-by-step visual demonstration about the preparation of fugu, and answers questions that help lift the shroud of mystery surrounding one of the ocean's most deadly and intriguing fish.