Dr. Paddy Ryan, USA
Info
(Steindachner, 1870)
This eastern tropical Pacific species is found from southern California to the tip of Baja California, in all of the Gulf of California (except the northernmost region), and along the coast to central Chile. It is also found in the Galapagos, Revillagigedos, Cocos, and Malpelo islands.
This demersal fish is commonly caught in bays, estuaries, and shallow coastal areas (Bussing 1995). According to Cooke (1992), it may regularly be found in the middle regions of estuaries and in mangroves and may occasionally be found in bar-formed lagoons. At Gorgona Island, Colombia, it is frequently sighted on sandy substrata and is occasionally found on rocky substrata (Rubio 1986). This species is found to 107m.
Source: IUCN
Synonym:
Canthogaster lobatus Steindachner, 1870
Classification: Biota > Animalia (Kingdom) > Chordata (Phylum) > Vertebrata (Subphylum) > Gnathostomata (Superclass) > Pisces (Superclass) > Actinopteri (Class) > Tetraodontiformes (Order) > Tetraodontidae (Family) > Sphoeroides (Genus) > Sphoeroides lobatus (Species)
Puffer fish can produce toxins such as tetrodotoxin and saxitoxin and accumulate them in the skin, gonads and liver.
The toxin tetrodotoxin, which is contained in the fugu, is 1000 times more toxic than cyanide and there is no antidote serum, death then occurs by respiratory paralysis
The degree of toxicity varies depending on the species, but also on the geographical area and season.
We recommend that you never prepare puffer fish yourself, as the risk of fatal poisoning is far too great.
If you still absolutely want to eat puffer fish meat (fugu), then the fish should only be slaughtered by a Japanese special chef with a license and several years of training.
Only the training of these special chefs can guarantee the correct slaughter, complete removal and proper disposal of all toxic parts of the fish.
This eastern tropical Pacific species is found from southern California to the tip of Baja California, in all of the Gulf of California (except the northernmost region), and along the coast to central Chile. It is also found in the Galapagos, Revillagigedos, Cocos, and Malpelo islands.
This demersal fish is commonly caught in bays, estuaries, and shallow coastal areas (Bussing 1995). According to Cooke (1992), it may regularly be found in the middle regions of estuaries and in mangroves and may occasionally be found in bar-formed lagoons. At Gorgona Island, Colombia, it is frequently sighted on sandy substrata and is occasionally found on rocky substrata (Rubio 1986). This species is found to 107m.
Source: IUCN
Synonym:
Canthogaster lobatus Steindachner, 1870
Classification: Biota > Animalia (Kingdom) > Chordata (Phylum) > Vertebrata (Subphylum) > Gnathostomata (Superclass) > Pisces (Superclass) > Actinopteri (Class) > Tetraodontiformes (Order) > Tetraodontidae (Family) > Sphoeroides (Genus) > Sphoeroides lobatus (Species)
Puffer fish can produce toxins such as tetrodotoxin and saxitoxin and accumulate them in the skin, gonads and liver.
The toxin tetrodotoxin, which is contained in the fugu, is 1000 times more toxic than cyanide and there is no antidote serum, death then occurs by respiratory paralysis
The degree of toxicity varies depending on the species, but also on the geographical area and season.
We recommend that you never prepare puffer fish yourself, as the risk of fatal poisoning is far too great.
If you still absolutely want to eat puffer fish meat (fugu), then the fish should only be slaughtered by a Japanese special chef with a license and several years of training.
Only the training of these special chefs can guarantee the correct slaughter, complete removal and proper disposal of all toxic parts of the fish.
