Dr. Paddy Ryan, USA
Info
Arothron mappa (Lesson, 1831)
Occurs in clear lagoon and sheltered seaward reefs. Adults usually along deep drop-offs. Usually close to shelter. Feeds on algae, sponges, and benthic invertebrates.
Synonymised names:
Tetraodon mappa Lesson, 1831 · unaccepted
Tetrodon mappa Lesson, 1831 · unaccepted (misspelling)
Puffer fish can produce toxins such as tetrodotoxin and saxitoxin and accumulate them in the skin, gonads and liver.
The toxin tetrodotoxin, which is contained in the fugu, is 1000 times more toxic than cyanide and there is no antidote serum, death then occurs by respiratory paralysis
The degree of toxicity varies depending on the species, but also on the geographical area and season.
We recommend that you never prepare puffer fish yourself, as the risk of fatal poisoning is far too great.
If you still absolutely want to eat puffer fish meat (fugu), then the fish should only be slaughtered by a Japanese special chef with a license and several years of training.
Only the training of these special chefs can guarantee the correct slaughter, complete removal and proper disposal of all toxic parts of the fish.
Occurs in clear lagoon and sheltered seaward reefs. Adults usually along deep drop-offs. Usually close to shelter. Feeds on algae, sponges, and benthic invertebrates.
Synonymised names:
Tetraodon mappa Lesson, 1831 · unaccepted
Tetrodon mappa Lesson, 1831 · unaccepted (misspelling)
Puffer fish can produce toxins such as tetrodotoxin and saxitoxin and accumulate them in the skin, gonads and liver.
The toxin tetrodotoxin, which is contained in the fugu, is 1000 times more toxic than cyanide and there is no antidote serum, death then occurs by respiratory paralysis
The degree of toxicity varies depending on the species, but also on the geographical area and season.
We recommend that you never prepare puffer fish yourself, as the risk of fatal poisoning is far too great.
If you still absolutely want to eat puffer fish meat (fugu), then the fish should only be slaughtered by a Japanese special chef with a license and several years of training.
Only the training of these special chefs can guarantee the correct slaughter, complete removal and proper disposal of all toxic parts of the fish.
