Jonathan Hsieh
Info
Canthigaster axiologus Whitley, 1931
Occurs solitary in sheltered habitat, often on open sand and rubble bottom near reefs; but appears to be far less common than C. coronata.
Habitat: reef-associatedc in a depth range from 10 - 80 m.
Diet: Width pallet of benthic species.
Synonymised names
Canthigaster axilogus Whitley, 1931 · 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 solitary in sheltered habitat, often on open sand and rubble bottom near reefs; but appears to be far less common than C. coronata.
Habitat: reef-associatedc in a depth range from 10 - 80 m.
Diet: Width pallet of benthic species.
Synonymised names
Canthigaster axilogus Whitley, 1931 · 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.
