fugu

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Related to Torafugu: Fugu fish

fugu

(fo͞o′go͞o)
n.
Any of various pufferfishes that are used as food, especially in Japan, after the poisonous skin and organs have been removed.

pufferfish

A fish that inflates itself into a balloon-like shape as a defence mechanism. Raw pufferfish is a delicacy in Japan, where an estimated 10,000 tons are consumed/year. Some fugu parts—intestine, liver, ovaries, skin—have a high concentration of tetrodotoxin, a selective sodium channel blocker that blocks the neuromuscular junction, causing numbness, motor weakness, ataxia, respiratory paralysis, coma and death.
References in periodicals archive ?
law prohibits importation except to a small number of Japanese restaurants that have blowfish chefs certified by the Japanese Torafugu Buyers' Association, and even then, "only on special occasions" pursuant to a 1989 bilateral agreement.
Wholesale prices for torafugu at Shimonoseki's Haedomari Market can approach and occasionally surpass [yen]30,000 for a single fish caught in its natural habitat, while the far more common commercially bred puffers will cost a third of this, or even less.
Fresh torafugu is the major species imported from South Korea, China, and North Korea.
The seminars held by the TBAA train chefs about proper torafugu handling, such as how to properly store torafugu, One must display his certificate at the front of the restaurant.
The purpose of the pictorial demonstration in this feature is for educational purpose only, Art Culinaire does not promote the preparation and service of fugu by untrained chef The Torafugu is the only FDA approved organization fugu training and distribution in the united states Do not attempt to prepare fugu without proper certification and training from the TBAA
To serve: Wrap 1/8-inch thick torafugu slices around julienned
For the torafugu karaage: In bowl, whisk together ginger, sake, soy
For the tempura: 1/2 gallon canola oil 2 ounces rice flour 4 ounces pastry flour 1 1/2: ounces cornstarch 1/2 ounce baking powder 1 cup soda water 2 pieces ginseng cut lengthwise into 1/4-inch slices 4 scallions, bottom 2 inches only, sliced thinly lengthwise, root left intact 12 shungiku leaves * 1 carrot, peeled and cut into decorative shapes 4 shishito **, stemmed 1 12-ounce torafugu fillet, cut into 2-x-1-x-1/2-inch pieces Salt and freshly ground black pepper to taste For the katsuo dashi broth: 1/2 ounce kombu 1 gallon wafer 2 ounces bonito flakes For the dipping sauce: 1/4 cup soy sauce 1/4 cup mirin 1 cup katsuo dashi broth, from above * chrysanthemum leaves, available in Asian markers ** Japanese green chill, available in Asian markets