日本街頭美食 - 活河豚（日本河豚）Japanese Street Food - LIVE FUGU PUFFERFISH Puffer Fish Japan

https://www.youtube.com/watch?v=4xD3wfp1LAA&t=174s
102,199,183 views Jun 16, 2017
Fugu (河豚 or 鰒; フグ) is the Japanese word for pufferfish and the dish prepared from it, normally species of genus Takifugu, Lagocephalus, or Sphoeroides, or porcupinefish of the genus Diodon. Fugu can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared to remove toxic parts and to avoid contaminating the meat.
The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish. Domestic preparation occasionally leads to accidental death.

Fugu is served as sashimi and chirinabe. Some consider the liver to be the tastiest part, but it is also the most poisonous, and serving this organ in restaurants was banned in Japan in 1984. Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.
https://www.youtube.com/watch?v=4xD3wfp1LAA&t=174s
觀看次數：102,199,183 2017年6月16日
河豚（日文：河豚或鰒；フグ）是日文中對河豚及其料理的稱呼，通常指櫛河豚屬（Takifugu）、兔頭河豚屬（Lagocephalus）或尖吻河豚屬（Sphoeroides）的魚類，或刺豚屬（Diodon）的刺豚。河豚含有劇毒的河豚毒素，因此必須小心處理，去除有毒部位，避免魚肉受到污染。
在日本和其他一些國家，河豚的餐廳製作受到法律的嚴格管制，只有經過三年以上嚴格培訓並獲得資格的廚師才能進行河豚的烹飪。在家自行烹調河豚偶爾會導致意外死亡。
河豚的食用方式包括刺身和火鍋。有些人認為河豚肝臟是最美味的部分，但它也是毒性最強的，因此日本從1984年起就禁止在餐廳供應河豚肝臟。河豚也因此成為日本料理中最負盛名也最臭名昭著的菜餚之一。