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White flesh fish

Japanese pufferfish (Fugu) Japanese pufferfish (Fugu)

Japanese pufferfish (Fugu)

Because of very low fat content of blowfish, you can enjoy its light flavor and fine after taste. The flesh is firm right after it is caught and put away, so it should be set aside for maturing before preparation. It is eaten in winter. However, that is only true for those caught in the wild. Farmed pufferfish is available all year long.

Main production area

Nagasaki Fukuoka Ehime Yamaguchi

Famous production area

Genkainada

Season

Winter