What is the most difficult dish a chef can produce?

11/14/2018

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food Story: What is the most difficult dish a chef can produce?

It depends on his or her skill level. I’m a chef, but can I make a Turducken?

No.

Even for the keenest of chefs, Fugu would be fairly high up on the list of difficult dishes to produce.

Fugu (as explained by The Simpsons) is a Japanese delicacy otherwise known as Blowfish. It’s so poisonous that the smallest mistake in its preparation could be fatal. The intestines, ovaries and liver of fugu (or blowfish) contain a poison called tetrodotoxin, which is 1,200 times deadlier than cyanide. The toxin is so potent that a lethal dose is smaller than the head of a pin, and a single fish has enough poison to kill 30 people.

There can’t be that many chefs who would be so inclined to kill off their clientele that easily. Obviously, as this is Human Nature, Fugu is a much sought after delicacy.
Since 1958 a Fugu chef has needed a license, which involves a two to three year apprenticeship and the preparation of hundreds of fish. This doesn’t come cheap.

But then look at what you get:

This is Fugu sashimi. Even the presentation looks difficult to master properly.

This information was taken from Quora. Click here to view the original post.

Have you ever eaten Fugu sashimi? Would you dare to do it?

#food #Quora

What are your thoughts on this subject?

56 Comments

Linda Spreng

I would NOT eat Fugu sashimi, nor do I ever intend to. I don't trust anybody to prepare it properly and I have no death wish.

Margaret White

Stunning presentation. I think I'd just look, however.

Peter Annand

I had Fugu in Tokyo in 1985. The photo presentation is exactly as I remember. Also when you put a piece in your mouth and chew it your tongue noticeably tingles. Obviously it was well prepared as I’m 80 and still around to talk about it. There are several specialty Sushi/Sashimi restaurants that serve this dish. It is a very expensive!