"One Fish, Two Fish, Blowfish, Blue Fish ""One Fish, Two Fish, Blowfish, Blue Fish"" is the eleventh episode of ""The Simpsons""<nowiki>'</nowiki> second season. It originally aired on Fox network in the United States on January 24, 1991. In the episode, Homer consumes a poisonous fugu fish at a sushi restaurant, and is told that he has only 22 hours left to live. He accepts his fate and makes a list of all the things he wants to do before he dies. The episode was written by Nell Scovell and directed by Wes Archer. It features guest appearances from Larry King,"
"contain tetrodotoxin, principally pufferfish; other tetrodotoxic species are not usually consumed by humans. Poisoning from tetrodotoxin is of particular public health concern in Japan, where pufferfish ""fugu"" is a traditional delicacy. It is prepared and sold in special restaurants where trained and licensed chefs carefully remove the viscera to reduce the danger of poisoning. There is potential for misidentification and mislabelling, particularly of prepared, frozen fish products. The mouse bioassay developed for paralytic shellfish poisoning (PSP) can be used to monitor tetrodotoxin in pufferfish and is the current method of choice. An HPLC method with post-column reaction with alkali and"
"Japanese puffer contain tetrodotoxin and are highly toxic. The toxin is highly concentrated in liver and ovaries, slightly present in the intestines and flesh, and absent from skin and testes. The Japanese puffer is classified as Near Threatened by the IUCN. It is one of the most valuable commercial fishes in Japan, and although current catches (101 tonnes / year in 2004, down from a peak of 2,000 tonnes in 1987) are small compared to those of many other commercial species such as sardines and anchovy, they appear to be unsustainable and prevent the recovery of the species from earlier"
"Fugu The fugu (; ; ) in Japanese, bogeo () or bok () in Korean, and hétún (河豚; 河鲀) in Standard Modern Chinese is a pufferfish, normally of the genus ""Takifugu"", ""Lagocephalus"", or ""Sphoeroides"", or a porcupinefish of the genus ""Diodon"", or a dish prepared from these fish. 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"
"poisonous. Other species are also eaten; for example, ""Higanfugu"" (""T. pardalis""), ""Shōsaifugu"" (""T. vermicularis"" syn. ""snyderi""), and ""Mafugu"" (""T. porphyreus""). The Ministry of Health, Labour and Welfare of Japan provides a list that shows which species' body parts can be consumed. The list names safe genera including pufferfish of the ""Lagocephalus"" and ""Sphoeroides"" genera and the related porcupinefish (""Harisenbon"") of the family ""Diodontidae"". Strict fishing regulations are now in place to protect fugu populations from depletion. Most fugu is now harvested in the spring during the spawning season and then farmed in floating cages in the Pacific Ocean. The largest"
"attacked. The fish is highly toxic, but despite this—or perhaps because of it—it is considered a delicacy in Japan. The fish contains lethal amounts of the poison tetrodotoxin in the internal organs, especially the liver and the ovaries, but also in the skin and the testes. Therefore, only specially licensed chefs can prepare and sell fugu to the public, and the consumption of the liver and ovaries is forbidden. But because small amounts of the poison give a special desired sensation on the tongue, these parts are considered the most delicious by some gourmets. Every year a number of people"
"crustaceans and mollusks, their natural prey. The majority of pufferfish species are toxic and some are among the most poisonous vertebrates in the world. In certain species, the internal organs, such as liver, and sometimes their skin, contain tetrodotoxin and are highly toxic to most animals when eaten; nevertheless, the meat of some species is considered a delicacy in Japan (as 河豚, pronounced as ""fugu""), Korea (as 복 ""bok"" or 복어 ""bogeo""), and China (as 河豚 ""hétún"") when prepared by specially trained chefs who know which part is safe to eat and in what quantity. Other pufferfish species with nontoxic"
"version is said to taste the same. Some skeptics say that the fish being offered as non-toxic may be of a different species, and that the toxicity has nothing to do with the diet of the pufferfish. Fugu The fugu (; ; ) in Japanese, bogeo () or bok () in Korean, and hétún (河豚; 河鲀) in Standard Modern Chinese is a pufferfish, normally of the genus ""Takifugu"", ""Lagocephalus"", or ""Sphoeroides"", or a porcupinefish of the genus ""Diodon"", or a dish prepared from these fish. Fugu can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared"
"are netted and transported to the farms, mostly in the Mediterranean; however, Japanese scientists have found a way to successfully breed and raise the fish entirely in captivity. Despite this technical accomplishment, this may not lead to a viable solution to maintain a sustainable bluefin population, because chefs and consumers see wild bluefin to be more appetizing, and look down upon farmed bluefin. Sashimi Sashimi (; , ) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces and often eaten with soy sauce. The word ""sashimi"" means ""pierced body"", i.e. ""刺身"" = ""sashimi"","
"City, and Wajima City, all in Ishikawa Prefecture"" are permitted to perform the process, and only by the traditional method, and explicit warnings are offered to dissuade non-professionals from attempting the 3-year process. After one year of pickling—about a third of the way through the process—about 10% of the toxin is suggested to remain, and after the full three years the product is ""only sold after having been checked for safety through a toxicity inspection, and other tests."" In Korean cuisine, edible pufferfish are prepared in various ways including ""gui"" (grilling), ""jorim"" (simmering), and ""guk"" (soup). Most Japanese cities have"
"clear, plastic containers. Fugu chefs for U.S. restaurants are trained under the same rigorous specifications as in Japan. Pufferfish native to US waters, particularly the genus ""Spheroides"", have also been consumed for food, sometimes resulting in poisonings. Sale of fish belonging to this genus is forbidden altogether in the European Union. Japanese restaurateur Nobuyoshi Kuraoka waged a five-year battle with the Food and Drug Administration to allow exclusive import of the Japanese Puffer Tiger fish to his restaurant in Manhattan. License was granted in 1989. By 2003 only seventeen restaurants in the United States were licensed to serve fugu; twelve"
"recent years. The countries reporting the largest landings were China and Taiwan. It is a traditional food in Japanese cuisine, where it is known as hamo (ハモ, 鱧). Hamo no kawa (pickled conger skins) is a traditional delicacy in Kansai region. Conger pike meat has been used as a co-ingredient in creating crab stick. As other fish, the dagger-tooth pike conger harbours several species of parasites. A species of trichosomoidid nematode which parasitizes the muscles of the fish off Japan has been described in 2014 and named ""Huffmanela hamo"", in reference to the Japanese name of the fish. Accumulations of"
"fugu meal (usually eight servings) can cost ¥10,000–20,000 (approx. US$100–200). The expense encourages chefs to slice the fish very carefully to obtain the largest possible amount of meat. The special knife, called ""fugu hiki"", is usually stored separately from other knives. Tetrodotoxin (TTX) is a natural product that has, as of 2015, been isolated from puffer fish, but also from octopuses, from crabs and shellfish, from frogs and newts, as well as other aquatic animals (see below). It is a potent neurotoxin that shuts down electrical signaling in nerves; it acts via interaction with components of the sodium channels in"
"consumes 80% of the global supply of blue fin tuna, a popularly sought sushi and sashimi ingredient, which might lead to its extinction due to commercial overfishing. Another environmental concern is commercial whaling and the consumption of whale meat, since Japan is the world's largest market of whale meat. Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked"
"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. Fugu contains lethal amounts of the poison tetrodotoxin in its inner organs, especially the liver, the ovaries, eyes, and skin. The poison, a sodium channel blocker, paralyzes the muscles while the victim stays fully conscious;"
"Unagi Unagi (ウナギ) is the Japanese word for freshwater eel, especially the Japanese eel, ""Anguilla japonica"" (""nihon unagi"" 日本鰻 ). Unagi is a common ingredient in Japanese cooking, often as kabayaki. It is not to be confused with saltwater eel, which is known as anago in Japanese. Unagi is served as part of ""unadon"" (sometimes spelled ""unagidon"", especially in menus in Japanese restaurants in Western countries), a ""donburi"" dish with sliced eel served on a bed of rice. A kind of sweet biscuit called ""unagi pie"" made with powdered unagi also exists. Unagi is high in protein, vitamin A, and"
"many areas for sportfishing. It is enjoyed for catch-and-release, since it is not prized for eating. The ""gengorō-buna"" is being used as a substitute for the depleted stock of ""nigoro-buna"" in the preparation of the intense-smelling fermented local dish (""funazushi"") due to the ""nigoro-buna""<nowiki>'</nowiki>s falling numbers. Japanese white crucian carp The Japanese white crucian carp, also known as Japanese carp or white crucian carp (""Carassius cuvieri"") is a species in the genus ""Carassius"". It is found in Japan and, as an introduced species, in Taiwan. This fish is closely related to the commonly known goldfish. The original wild species unique"
"rice. An authentic ""funazushi"" traditionally must use the ""round crucian carp"", and for this reason it has been dubbed ""sushi-buna"" meaning ""the crucian carp for sushi"". The dish, a type of ""narezushi"", is a local delicacy of Shiga Prefecture, and known for its pungent odor. This species is said to make superior ""funazushi"" that is tender down to the bones, in contrast to imitations made by using ""gengoro-buna"" (""Carassius cuvieri"") as a substitute. The ""ginbuna"" (""Carassius langsdorfii"") is also said to be used as a substitute. The annual catch was estimated to be 500 tons in 1965, fell to 178"
"Japanese governments, gyūdon vendors and customers waited for a resolution. As of September 2006, the ban has been lifted. Gyūdon , literally beef bowl, is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). It sometimes also includes shirataki noodles, and is sometimes topped with a raw egg or a soft poached egg (onsen tamago). A very popular food in Japan, it is commonly served with beni shōga (pickled ginger), shichimi (ground chili pepper), and"
"Sashimi Sashimi (; , ) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces and often eaten with soy sauce. The word ""sashimi"" means ""pierced body"", i.e. ""刺身"" = ""sashimi"", where 刺し = ""sashi"" (pierced, stuck) and 身 = ""mi"" (body, meat). This word dates from the Muromachi period, and was possibly coined when the word ""切る"" = ""kiru"" (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices"
"Fried shrimp Fried shrimp or fried prawn is deep-fried shrimp and prawns. is a deep fried dish popular in Japan as well as Japanese restaurants worldwide. It is a speciality of the city of Nagoya. A popular ingredient of Japanese ""bento"", is a common menu item at bentō shops. Traditionally ""Kuruma Ebi"" was used, but since a decline in its cultivation, many stores have started using ""black tiger shrimp"" and ""Ise Ebi"". It is thought that ebi furai was created around 1900 in response to the growing popularity of similar dishes such as Tonkatsu and minced meat cutlets in the"
"addition, skipjack's livers were tested globally for tributyltin contamination. TBT is an organotin compound introduced into marine ecosystems through antifouling paint used on ship hulls, and has been determined to be very toxic. About 90% of skipjack tested positive for contamination, especially in Southeast Asia, where regulations of TBT use are less rigorous than in Europe or the US. Skipjack tuna is used extensively in Japanese cuisine, where it is known as . Besides being eaten seared () and raw in sushi and sashimi, it is also smoked and dried to make katsuobushi, the central ingredient in dashi (a common"
"heated, and raw stonefish served as part of sashimi is rendered harmless simply by removing the dorsal fins which are the main source of venom. The fish are considered a delicacy in many parts of Asia, including south Japan, south Fujian, Guangdong in China, and Hong Kong. In the Hokkien-speaking area, they are considered delicacies and good for health. The meat of Synanceia is white, dense and sweet, and the skin is also edible. They are usually cooked with ginger into a clear soup, and sometimes served raw as sashimi. Synanceia Synanceia is a genus of fish of the family"
"fiddleheads that have been sauteed. It is also a component of the popular dish ""bibimbap"". In Japan, bracken fiddleheads are a prized dish, and roasting the fiddleheads is reputed to neutralize any toxins in the vegetable. In Japan, fiddleheads of flowering fern (""Osmunda japonica""), known as ""zenmai"" (), as well as those of the ostrich fern (""Matteuccia struthiopteris""), known as ""kogomi"" (), are commonly eaten in springtime. Fiddleheads in Japan are considered ""sansai"", or wild vegetables. In the Indian subcontinent, it is found in the Himalayan states of North and Northeast India. In the Kullu Valley in Himachal Pradesh, it"
"Furikake Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring and is sometimes spicy. It can be used in Japanese cooking for pickling foods and for rice balls (onigiri). Since 2003, furikake has increasingly gained acceptance in the US (particularly in Hawaii and the West Coast) as a seasoning for baked or fried fish, raw fish salads and snack foods such as furikake party mix. Outside Japan, furikake can be found in most Asian groceries (near the katsuobushi) or in the ethnic food aisle of some major supermarkets. One account of the origin"
"used in Japanese raw fish dishes. About 80% of the caught Atlantic and Pacific bluefin tunas are consumed in Japan. Bluefin tuna sashimi is a particular delicacy in Japan. For example, an Atlantic bluefin caught off eastern United States sold for US$247,000 at the Tsukiji fish market in Tokyo in 2008. This high price is considerably less than the highest prices paid for Pacific bluefin. Prices were highest in the late 1970s and 1980s. Japanese began eating tuna sushi in the 1840s, when a large catch came into Edo [old Tokyo] one season. A chef marinated a few pieces in"
"fish, notably the puffer fugu used for sushi, and some kinds of shellfish, can result in serious poisoning if not prepared properly. These fish always contain these poisons as a defense against predators; it is not present due to environmental circumstances. Particularly, fugu has a lethal dose of tetrodotoxin in its internal organs and must be prepared by a licensed fugu chef who has passed the national examination in Japan. Ciguatera poisoning can occur from eating larger fish from warm tropical waters, such as sea bass, grouper, barracuda, and red snapper. Scombroid poisoning can result from eating large oily fish"
"Japanese amberjack The Japanese amberjack or yellowtail, ""Seriola quinqueradiata"", is a species of jack fish in the family ""Carangidae"". It is native to the northwest Pacific Ocean, from Japan to Hawaii. It is greatly appreciated in Japan, where it is called hamachi or buri (). These fish are eaten either cooked or raw, and are a seasonal favourite in the colder months when the meat has a higher fat content. Amberjack is typically thought of as a winter delicacy of Toyama and the Hokuriku region. Although it is frequently listed on menus as ""yellowtail tuna"", it is a fish of"
"raw inside. Less common, but not unusual, sashimi ingredients are vegetarian items, such as yuba (bean curd skin), and raw red meats, such as beef (known as ""gyuunotataki)"" or horse (known as ""basashi)"". Chicken ""sashimi"" (known as ""toriwasa)"" is considered by some to be a delicacy; the Nagoya kōchin, French ""poulet de Bresse"" and its American derivative, the blue foot chicken, are favored by many for this purpose, as, besides their taste, they are certified to be free of ""Salmonella"". Chicken sashimi is sometimes slightly braised on the outside. As a raw food, consuming sashimi can result in foodborne illness"
"are usually round or tube-shaped. In Jewish cuisine, gefilte fish are patties of white fish mixed with matzoh or challah, poached in the skin of the fish. In Japan, white fish is puréed and steamed into a loaf called ""kamaboko"". Fried fishcakes, such as ""satsumaage""and various fried Kamaboko in which is added onions, burdock, minced squid and shrimps are also popular. Fishcakes in Japan are commonly made from surimi, a paste made primarily from freshwater fish meat and Mirin, starch, egg whites and spices. After formation, they are commonly fried or boiled before packing and distribution. Based on the Japanese"
"banned in Thailand five years prior to the deaths. In March 2008, a fisherman in the Philippines died and members of his family became ill from pufferfish. The previous year, four people in the same town died and five others had fallen ill after eating the same variety of pufferfish. In February 2009, a Malaysian fisherman died and four others were hospitalised after they consumed a meal of puffer fish when they ran out of food while at sea. In November 2011, a chef at two-Michelin star ""Fugu Fukuji"" in Tokyo was suspended from his post. The chef served fugu"
"are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in commercial inspection. Commonly used fish are tuna (""maguro, shiro-maguro""), Japanese amberjack, yellowtail (""hamachi""), snapper (""kurodai""), mackerel (""saba""), and salmon (""sake""). The most valued sushi ingredient is ""toro,"" the fatty cut of the fish. This comes in a variety of ""ōtoro"" (often from the bluefin species of tuna) and ""chūtoro"", meaning ""middle toro"", implying that it is halfway into the fattiness between ""toro"" and the regular cut. ""Aburi"" style refers to ""nigiri"" sushi where the fish is partially grilled (topside) and partially"
"are fed other wild-caught fish, adding another element of unsustainability to current eel farming practices. Unagi Unagi (ウナギ) is the Japanese word for freshwater eel, especially the Japanese eel, ""Anguilla japonica"" (""nihon unagi"" 日本鰻 ). Unagi is a common ingredient in Japanese cooking, often as kabayaki. It is not to be confused with saltwater eel, which is known as anago in Japanese. Unagi is served as part of ""unadon"" (sometimes spelled ""unagidon"", especially in menus in Japanese restaurants in Western countries), a ""donburi"" dish with sliced eel served on a bed of rice. A kind of sweet biscuit called ""unagi"