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THE FUGU PUFFER FISH

© Kathleen Newton

Last week, my husband and I watched a very interesting television program. I can't recall the exact name of the show, but it was something like "The Misdiagnosis of Death". It was a look at several cases of mistaken identity; that is, living people mistaken for dead people. My husband's only question after the program was over had to do with what type of person could mistake a live body for a deceased one. However, there are some medical conditions that so closely mimic the signs (or lack of signs) which indicate death, even the most experienced healthcare professional could possibly be fooled. The segment of the show that was most intriguing to me was the case of the Japanese man who was mistakenly declared dead after suffering what turned out to be a case of what could be called food poisoning. What was interesting to me was the food by which this man was poisoned.

Living in Southern California, I am no stranger to sushi. I have not, and will not, try even a bite of the raw fish that is considered a delicacy by many. However, after living here for the last two years, I can now walk by the sushi display in the grocery store without making a face. I am probably overreacting, but there is something about the thought of eating raw fish that is decidedly unappetizing to me. After the television program last week, though, the sushi in the store here seems relatively harmless compared to the cause of seventy to one hundred deaths per year: Sushi made from flesh of the Fugu Puffer fish.

The Fugu Puffer belongs to the family Tetraodontidae. Other fish in this family include other species of Puffer fish, Ocean Sunfish and Porcupine fish. Most fish in the family are highly toxic. These fish prefer warm, shallow, tropical waters and can be found in the West Indies, Japan, China and the Philippines Mexico, Taiwan.

So why would anyone dare to eat a food that carries such a risk? I'm not really sure! Let's look at a few facts regarding this most dangerous delicacy:

*The most toxic parts of the Fugu Puffer are the liver, kidneys, reproductive organs, intestines, and skin. The ovaries of the female Puffer are the most dangerous of all.

*Approximately 60% (70 to 100 people per year) of all cases of poisoning by Puffer are fatal.

*In Japan, potential Fugu Puffer chefs go through an intensive training program which lasts from five to seven years, and includes the identification of puffer species, anatomy and the relative toxicity of different parts, preparation techniques, and (of course) first aid.

The copyright of the article THE FUGU PUFFER FISH in First Aid is owned by Kathleen Newton. Permission to republish THE FUGU PUFFER FISH in print or online must be granted by the author in writing.