Seafood
Tiger pufferfish
トラフグ とらふぐ torafugu
Also known astorafugu, fugu
At its best in Jan, Feb, Nov, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Tessa (paper-thin pufferfish sashimi)
Sliced thin enough to see the plate pattern through it.
Tecchiri (pufferfish hot pot)
Made into hot pot. The bones give an excellent broth.
Karaage (marinated and deep-fried)
Marinated, then deep-fried.
Hirezake (warm sake with toasted fin)
A toasted fin steeped in hot sake.
How to choose
Translucent, springy flesh. Buy it already processed.
Storage
Refrigerate for one or two days. Thin-sliced sashimi should be eaten the same day.
Main areas
Good to know
Preparation requires a specific licence. Shimonoseki in Yamaguchi is the trading centre. Preparing it without a licence is illegal.The milt, known as shirako, is prized as a winter delicacy and fetches high prices.
