Yummy! SASHIMI!

Never had fugu.

And that was a pretty thick spine on that knife. Must be using a 0 edge bevel on it.

What: no plastic green leafy thing? I won't eat it then!

I've never filleted a fish that kept trying to puff up after the tail, fins and head were removed!

Phil

I thought it was very cool,something I will share with my students actually.
Thanks Kaun

Brad cuts Fugu with his eyes closed! Now that's a Chef!:chef::D

I wouldn't mind trying fugu at least once. I don't think you've lived till you have eaten a food that could possibly kill you (regardless of the results. :smoking:)

Past that, I ended up browsing farther and found a video of them cutting up huge tuna. I was enamored by the size of the knives they have to use to get those puppies apart.

From what I understand other than the Japanese love of raw fish, the meat contains traces of the poison giving the tongue a nice tingle. When I was but a lad we would catch blowfish in the Chesapeake. Other than the fact that they were really cute in a bizarre sort of way, we would dredge the tails where the meat was and fry them. Sort of like drummettes. After having that :lips: raw doesn't thrill me as much.

What really surprised me the most about the video was how much work it took to take the head off of that small fish. That must be a toughly structured fish not to mention the delicacy and accuracy required of fugu butchering.

phil

I heard of many people in Korea dying from this. I guess for this you must go to an expensive restaurant where the chef knows what he's doing.

No thank you. :eek:

Then there are the ethical questions of preparing a creature that is still living. I believe this is called "vivisection". My faith would consider this cruelty to a living thing. I saw a similar demonstration with eel (pike eel maybe) on Iron Chef Japan some years ago. In fact, it was the first battle I ever saw on that show. It took me a while to be convinced that wasn't the usual type of thing I'd see there, though.

Whoa! Nice use of colour and fonts Mezz! I knew there was fire in there! ;)

I think once the head is cut off, the thing is DEAD. It may have residual nerve activity, but I'm pretty confident it's in fishy heaven by then.

I try not to get carried away, Anneke!

Somebody get the crazy lady some chamomille!


:p

Before I "stick my neck out" I'll have to really look around for a chef with a history of doing it well. I heard you have to sign a waver before they prepare it ;)

There's something wrong with this board censoring links for newcomers... I don't even have links on my post. Let me try again in reply to Dirk:

Please do extensive research.. it's your life. I wouldn't mind dying while skydiving because of parachute failures, but dying in a restaurant intentionally eating poisonous fish? That would be ridiculous and I wouldn't want people to remember my death like that.

Gooood point. And taken :D

How is dying eating a potentially dangerous fish any more ridiculous than jumping out of a plane? :look::rolleyes: Seems to me the fish is a better bet!

True, food poisoning sucks. I got it once.

but more the point, I think that doesn't fall into the "food that could potentially kill you" category as I intended it.

What I mean was you haven't lived until you eat a food that literally has a "Tag" attached to it that says: "This could kill you outright possibly. Eat at your own risk."

Now the death isn't from illness, but more from the fact of what animal the item came from.

I guess I just enjoy the idea of eating something that could possibly kill me.