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Safely, and deliciously.
Professionally prepared pufferfish — sashimi, kara-age and milt

Light, refined white-fleshed pufferfish can be enjoyed many ways — from sashimi to deep-fried and milt. Tiger puffer milt is in season around March–April, and Shosai puffer milt around June–July.

However, pufferfish is poisonous, so butchering it at home is extremely dangerous. Always leave it to the operator's cleaning service or a licensed professional, and use only the prepared flesh.

In collaboration with food researcher Mipi
  • ・Specializes in creative seafood cooking
  • ・Admires Indo Curry-ko
Prepared flesh onlyDepth from its lightnessMilt in winter
Pufferfish dishes

To enjoy the pufferfish you caught (three important things)

1

Always leave preparation to a professional

Pufferfish carries strong toxins depending on the species and part.

Never butcher it at home; leave it to the operator's service or a licensed professional.

That is exactly why you can enjoy real pufferfish safely at home.

2

Because it's light, it transforms

Light white flesh concentrates its umami when aged, and becomes a star when fried.

The same flesh shows completely different faces depending on how it's cooked.

3

Milt only in winter

Milt, enjoyed in winter, is creamy and rich.

Grill the prepared milt until fragrant and savor it.

Mipi's recommended pufferfish dishes (with prepared flesh)

Assuming prepared flesh, made safe and delicious from Mipi's point of view.

Fresh sashimi (tessa)

Springy thin slices

Slice the prepared pufferfish flesh thin ('tessa'). Light yet more flavorful the more you chew, with a springy texture. Serve refreshingly with ponzu and condiments.

  • ・Always use prepared flesh
  • ・Slice as thin as possible
  • ・With ponzu + grated daikon-chili and spring onion

Mipi's note: The trick is to slice it as thin as you can. Enjoy the springy texture with ponzu and grated daikon-chili.

Dressed tiger puffer
Dressed vermiculated puffer
Fugu sashimi (tessa)
Vermiculated puffer sashimi

Aged sashimi

Rest it to draw out the umami

Rest the prepared flesh in the fridge for a few days ('aging'). Moisture leaves, the umami concentrates, and the texture turns chewy. An advanced way to enjoy it — only with thorough freshness and hygiene management.

  • ・Prepared flesh; strict hygiene
  • ・Wrap in kitchen paper and refrigerate
  • ・If in any doubt about its condition, do not eat it

Mipi's note: Resting it for a few days really concentrates the umami. An advanced step, only for those who can manage hygiene strictly.

Kara-age (deep-fried)

Light flesh becomes superb when fried

Season the prepared flesh and deep-fry it. Light white flesh takes on umami and fragrance when fried — crisp outside, plump inside. Popular with children too.

  • ・Heat thoroughly to the center
  • ・Season (soy sauce, ginger) to remove any odor
  • ・Double-fry for crispiness

Mipi's note: Light flesh becomes a star when fried. Be sure to heat it through to the center.

Deep-fried tiger puffer

Grilled milt with sauce

A winter-only treat

Grill winter pufferfish milt with sauce until fragrant. The creamy, rich umami is exceptional. Always use milt prepared by a licensed professional, and heat it thoroughly to the center.

  • ・Use prepared milt
  • ・Heat thoroughly to the center
  • ・Fragrant sauce-grilled or salt-grilled

Mipi's note: Grill prepared milt until fragrant. Heating it through brings out the creamy umami.

Grilled tiger puffer milt
Grilled vermiculated puffer milt

Pufferfish carries strong toxin (tetrodotoxin) depending on the species and part. Never butcher it at home. Always have it prepared by a licensed professional or the operator's cleaning service, and cook only the prepared flesh and milt. If you have any doubt at all, do not eat it. When cooking, heat it thoroughly all the way to the center.