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Reports from Japan periodically come in that people in this country are sometimes hospitalized with poisoning from puffer fish. The guests of the restaurant were given the famous dish, and the chef did not have a license to prepare it. According to Japanese laws, he not only had to pass an exam for the correct cutting of a blowfish, but also regularly attend refresher courses.
In general, exotic dishes, whose inaccurate preparation can cause serious poisoning and even death, are still extremely popular. Hotel Resort Insider even compiled a list of the world's most dangerous delicacies.
Puffer fish, Japan. The already mentioned Japanese delicacy took the first place. By the way, it was completely banned in Europe. There are no risky and experienced chefs here, so you will have to travel to Japan, Thailand or Korea for the thrill and mild narcotic effects of this food. Scientists have long understood what the poisonousness of the blowfish depends on. Japanese farmers have learned to select such a diet that absolutely harmless fish grow up. However, this variety is not popular - after all, there is nothing extreme about it. It is known that the internal organs of fugu fish contain a nerve toxin that leads to muscle paralysis and respiratory arrest. Yes, and there is no antidote, the victim can only hope that he will be helped to maintain the functioning of the lungs and heart until the effect of the poison stops. Although the would-be cook who poisoned this dish must, according to tradition, eat the remains of the dish himself, usually the case ends with the arrest of the police.
Elderberry, North America and Europe. These berries are often added to jams, desserts and herbal teas. Elderberry extract is rumored to be added to sambuca. However, this fact is difficult to verify, since the recipe for the liqueur is under the strictest confidence. Elderberries are also used to make wine and even brandy. True, about 50 kg of raw fruits are required per liter of product. Although ripe berries are considered safe, unripe fruits may contain cyanide.
Scorpion fish, New Zealand and Australia. This fish is found off the rocky east coast of Australia. In these countries, it is considered a delicacy, because its meat in composition and taste is very close to that of crab. The poison is contained in the spines and bone spines, which are located in the gill covers. That is why the preparation of such a dish requires a certain skill from the cook. However, fortunately, there is an antidote against the dangerous poison of the scorpion.
Cassava (cassava), South America, Africa, Caribbean. This fast growing shrub has tuberous roots, which are a popular food in some southern countries. In their raw form, the roots are quite poisonous, since they and the leaves contain hydrocyanic acid. That is why vegetables are heat treated, it is recommended to wash them thoroughly in advance. Also, the poison is still removed from the tubers by grinding and drying the tubers. The cassava roots are cleaned, pounded and placed in a 1 cm layer in the shade in a water mixture, where the mixture dries for about 5-6 hours. The resulting flour is then used to make thin cakes, but often a mistake is insufficient grinding of the tubers and hydrocyanic acid still remains in the product. A single consumption will not lead to death, but the cumulative effect can lead to the formation of painful attacks of spastic pain. In children, forms of paralysis are possible, and in adults - amblyopia and ataxia.
Fruit bligia, Jamaica. This fruit, considered even national on the island, is safe only at a certain stage of its growth. If it is eaten unripe or overripe, then you can get an attack of vomiting or seizures. The fruit itself came here from West Africa, outwardly it resembles an ordinary pear, but only red. The collection must be done at the moment when the fruit opens and the seeds can be seen inside. Even in a mature form, only the pulp around the seeds can be eaten, at other times all parts of the fruit are poisonous. Usually, this fruit is eaten for breakfast along with salted dried fish. This is usually cod or mackerel. The bliguia is boiled in water for about 10 minutes, then fish or meat, onions, tomatoes, peppers and spices are added there. After a while, the soup is ready, it is customary to eat it with pancakes and baked breadfruit.
Silvery narrow-girder, Indian Ocean. This gourmet fish is a relative of the famous blowfish. It is usable only if the chef was able to competently remove the reproductive organs and liver from it. In case of a mistake, the poison will cause paralysis, it will be difficult to breathe.
Dung mushroom. Such a mushroom is strictly forbidden to drink alcoholics. Indeed, in combination with even harmless wine, a severe reaction is possible. The dung beetle contains substances that are so reactive to alcohol that the smell of perfume after eating this mushroom can significantly worsen the state of health.
Bullfrog, Namibia. This delicacy can only be eaten at certain times of the year - during the rainy season. Then it is completely harmless, but taking it before the third spring shower can lead to liver, kidney or cystitis failure. In Namibia, all parts of this amphibian animal, except for the internal organs, are considered a delicacy. In other places, only paws are at risk of eating, due to the toxicity of the frog's skin and entrails. To their taste, frog legs resemble chicken meat. They are traditionally loved in France, where they are stewed in wine, sour cream or breaded in an egg.
Wartfish (stone fish), Indian and Pacific Ocean. This fish is rightfully considered the most poisonous in the world. Even a simple touch to it can cost a person his life. Indeed, the spines of its dorsal fin contain a deadly poison. But this does not prevent chefs from Japan and Hong Kong from making sashi from this fish. Naturally, the poisonous fin is removed beforehand.
Cazu Marzu cheese, Italy. This delicious Sardinian sheep cheese is even banned due to its danger to human health. You can buy it in Sardinia, but only illegally. At a certain stage of aging, insect larvae are added to the cheese, which make the fermentation processes stronger and make the finished product even more tender. Usually for this, the semi-finished product is left in the open air, allowing the cheese flies to lay the larvae there. The cheese served on the table looks unusual - translucent worms up to 1 centimeter long wriggle in the head. It is this living creature that can cause problems. After all, they are immediately rejected in the human body, which manifests itself in severe indigestion and vomiting. However, such a dish does not repel gourmets - it is considered a strong aphrodisiac, therefore it is in great demand, especially among men. You also need to eat such cheese carefully - you need to protect your eyes from jumping larvae with glasses, but if the insects are dead and motionless, then the cheese has already disappeared and cannot be eaten.
Octopus San Nak Ji, Japan, Korea. This popular Asian dish is famous for the fact that the octopus is still alive in it. Here, cooks do not need to be dexterous in removing the poisonous entrails of the animal. So people have to send still wriggling tentacles into their mouths, which must be thoroughly chewed and able to swallow. Unbiased statistics note that in South Korea, about 6 gourmet people die every year as they gag on tentacles. Visitors choose the octopus themselves from the large aquariums when entering the restaurant where the dish is served. It is considered true to eat an octopus from the head, then he will not be able to harm a person with his tentacles. Guests generally prefer less adrenaline and more safety. The octopus is cut into small pieces of 1-2 centimeters and served together with pickled cabbage, kimchi. Pieces of tentacles are wrapped in it and eaten. Such a product is quite dietary - there is no fat in it.
Giant jellyfish, Japan. A huge poisonous jellyfish is found near the coast of Japan. It feeds mainly on tuna, which also feeds the entire country. So, hunting for a jellyfish, a person is also fighting a competitor. The principle of preparation of this inhabitant is similar to the preparation of puffer fish. It is necessary to carefully remove the poisonous parts so that poisoning does not happen.
Tarantula, Cambodia. The large a-ping spider is a kind of poisonous tarantula, in the same country it is a rare delicacy. It is prepared in the town of Skuon near Phnom Penh. An adult spider is quite large - the size of a man's palm, in addition, it has poisonous fangs. They are then pulled out before cooking. After that, the tarantula is slowly fried over an open fire, and always on wood. A lot of salt and spices are added to the dish. When the chitinous shell changes its color from black to red-brown, the dish is ready. The crispy spider tastes very much like chicken. This dish contains a lot of high quality protein and practically no fat. It is believed that spider dishes can relieve back pain and cure respiratory diseases. The paws of spiders, their abdomens and poisonous jaws are not thrown away - they are insisted on rice wine, getting a cloudy liquid that restores strength.