How to Clean Fugu (Don't Try this at Home)
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Fugu. Blowfish, toxic if improperly prepared!.
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From NMiu [alt.food.sushi, 13 October 1995]: ``The most popular dish of fugu is `fugu-chiri'.
Fugu A poisonous blowfish considered a delicacy. In Japan, only licensed Fugu chefs are allowed to prepare Fugu or puffer fish. Fuki A Japanese fibrous butterbur vegetable often simmered in broth.
Fugu: raw blowfish with poisonous parts
Furikake: a flavoring accent of seaweed, salt, sesame
Harusame: cellophane noodles made from mung beans
Hijike: seaweed leaves used in soups and salads ...
The internal organs of the Fugu pufferfish are highly toxic - in Japan, fugu can only be prepared by trained master chefs, working under extremely strict regulations, sanitary conditions, and licensing.
The three main sashimi (fish) knives are: yanagi ba, fugu hiki and tako hiki. The yanagi ba looks similar to a Western paring knife, and is used for most fish. The fugu hiki is specifically designed to fillet the puffer fish, or fugu.
This preparation is canonical for a few dishes, for example sashimi made from the infamous fugu puffer fish [河豚, ふぐ], which contains a dangerous neurotoxin named tetrodotoxin (see wasabi for other, less exotic, types of sashimi), ...
Fudge can be plain and perfectly smooth or it may contain other ingredients such as nuts, chocolate chips, candied or dried fruit, etc. It may be cooked or uncooked, but both styles must be allowed to set before cutting. Fugu ...
 See also: Fish, Fruit, Rice, Sashimi, Sauce
  
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