It’s safe: A qualified pufferfish handler cleaning the fish. Furukawa says processed fugu is safe for consumption. — Bernama
KUALA LUMPUR: Pufferfish from Japan is safe to be consumed, says the International Fugu Association of Japan.
It said the country’s extensive and tight safety regulations in processing and exporting the fish have make the seafood delicacy safe for consumption.
“Those who fancy this gourmet fish should know that in Japan, only pufferfish processed according to tight safety regulations can be distributed and exported,” said Furukawa Yukihiro, a representative from the association.
He said the country’s pufferfish, or fugu in Japanese, is exported to Malaysia, Singapore, the United States, Australia and Russia, among others.
“Although we do not have the actual number of pufferfish imported from Japan into Malaysia, it is estimated to be about one tonne per year,” he said, Bernama reported.
His remarks came in the wake of Malaysians possibly avoiding the fish after two senior citizens died from eating pufferfish in March.
According to Bernama, there are reportedly about 440 species of pufferfish in the world’s oceans and rivers, but the species (Lagocephalus lunaris) commonly caught in Malaysia is a highly poisonous one.
Its muscle parts are also poisonous and hence inedible.
In Japan, people enjoy approximately 10,000 tonnes of pufferfish every year.
Its Health, Labour and Welfare Ministry had issued sanitary measures for puffer which stipulate the species and parts of the fish that are not harmful to human health through de-poisoning as well as the fishing waters in which they are caught.
Puffer handlers need to get a qualification, which includes the ability to identify the fugu species and in removing the toxic parts.
“Most cases of pufferfish poisoning in Japan are caused by individuals who cook the fish they catch themselves,” Furukawa said.
Compared to other fish, pufferfish contain abundant amino acids and collagen, yet it is low in fat and muscular, with a firm texture and a refreshing aftertaste even when fried in oil, he said, adding that these features make it an ideal ingredient in high-end cuisine.
