The Puffer Forum

Yeah, occassionaly I'll see them in the live fish displays at the grocery stores, but not in pet stores.

I wonder if they will freak out if I ask to buy it live from the fish department at the grocery stores? Of course they will probably be about 12 inches in length or more.

Might be thinking about a different puffer, since the Takifugu Ocellatus does not get any more than 6.5", if I am not mistaken. Just out of curiosity, what kind of puffer is used for food mostly?

I have seen Takifugu rubripes used frequently. They also use species of Lagocephalus, Sphoeroides or Diodon.

what would PP do, what would PP do....

LOL, glad to hear I'm the voice of reason in someone's head!

julianchan wrote:Might be thinking about a different puffer, since the Takifugu Ocellatus does not get any more than 6.5", if I am not mistaken. Just out of curiosity, what kind of puffer is used for food mostly?

Most likely mistaken. I don't know the exact name. But, they are all just called the ones used for sashimi and food are just called labeled fugu here in Japan.

I just took a look at the pufferpedia and the fugu I've seen looks most like Takifugu Rubripes.

oh, excellent, Thanks...I had no clue at all...never eaten a puffer...dont know if I can now I have a few....

I used to eat it every once in a while. It is expensive, but considered a delicacy. They are actually one of the best tasting fish, I have ever eaten. Not fishy at all, but now I refuse to eat it.

hmmm...you have peaked my curiosity now.....I might have to try one day, cuz....well....as much as I love puffers as pets....I love food

I love sashimi, but I do not believe I would want to eat fugu. If I ever do go to Japan, I think I will go for the Kobe beef and all the delicious veggies. And Pizza-la!

Don't tempt me....Just had Kobe beef from Japan for the first time earlier this year...cooked it up at home....I died and went to heaven....

julianchan wrote:Don't tempt me....Just had Kobe beef from Japan for the first time earlier this year...cooked it up at home....I died and went to heaven....

Who are you and why don't you live on the east coast.

Haha...I love food, photography, puffers and music....not in that particular order....but I don't do anything half as*ed....

I ate the Kobe beef he mentioned. Oh*My*God! How could a cow have so much fat integrated in the muscles? The marbling was insane. It was the most delicious meat I've ever eaten. You gotta try it to believe it Yunachin.

I've had dried Fugu imported from Japan about 5 years ago, and it was super delicious (and expensive). It's like a really sweet (not from any sauce at all) fish jerky that's has a chewy texture yet tender. I won't eat it anymore though, since I have puffers as pets now. After I had 2 bunnies I stopped eating rabbits too (they were so delicious as well!) I guess I should just stop having any other kinds of pets to maintain my wide selection of food.

Kobe beef are genetically bred to have high marbeling...and its actually supposed to be good for you. Like salmon it has trans-fatty acids--good fat. Plus, they give the cattle beer and massage it daily.