Juhan Baek, a professional puffer fish chef, demonstrates the process of preparing and detoxifying puffer fish. He highlights the dangers of handling puffer fish, including their toxic liver fluid, strong teeth, and sharp spikes. Baek emphasizes the importance of proper training and experience in handling puffer fish, as mistakes can be fatal.
He showcases the step-by-step process of detoxifying the puffer fish, including cutting off the fins, mouth, and intestines, and carefully removing the liver and other inedible parts. Baek explains that not everyone with a chef's license is qualified to handle puffer fish, and that responsibility and attention to detail are crucial.
After successfully detoxifying the puffer fish, Baek prepares it as sashimi and shares it with others. He reflects on the value of puffer fish, not just as a food source, but also as a symbol of beauty and danger, much like roses with their spikes. Baek also shares a personal story about how puffer fish brought him and his wife together, highlighting the significance of puffer fish in his life.
Throughout the demonstration, Baek emphasizes the importance of safety, responsibility, and expertise in handling puffer fish, and encourages others to approach this delicate process with caution and respect.
Here are the key facts extracted from the text:
1. Puffer fish can be extremely dangerous due to their toxins.
2. The intestines of puffer fish are the most poisonous part.
3. Puffer fish have strong teeth and can bite.
4. Some puffer fish have spikes that can be very powerful.
5. The spikes of puffer fish can be used as a grater.
6. Puffer fish chefs must be licensed and trained to handle the fish safely.
7. The detoxification process for puffer fish involves cutting off the fins, mouth, and intestines.
8. The liver of puffer fish is the most poisonous part and should be handled carefully.
9. The gills of puffer fish are considered inedible due to the presence of germs and foreign substances.
10. Puffer fish have a lot of collagen, which makes their skin chewy.
11. The thickness of puffer fish slices can vary depending on the desired texture.
12. Puffer fish can be farmed, but even farmed puffer fish require proper detoxification.
13. The detoxification process for puffer fish involves multiple steps, including cutting off the fins, mouth, and intestines, and removing the liver and gills.
14. Puffer fish chefs must be responsible for the puffer fish they prepare and ensure that it is safe to eat.
15. The biggest risk of eating puffer fish is the potential for fatal accidents due to the toxins.