" BANGKOK, Thailand - Unscrupulous vendors in Thailand have been selling
meat of the deadly puffer fish disguised as salmon, causing the deaths of
more than 15 people over the past three years, a doctor said Thursday."

http://www.msnbc.msn.com/id/20403844/

A remarkable story. Personally I don't think I could ever think that a
pink-dyed puffer could ever be salmon since the appearance, texture,
musculature and taste are completely different, in both raw and cooked
forms.

Musashi wrote:
" BANGKOK, Thailand - Unscrupulous vendors in Thailand have been selling
meat of the deadly puffer fish disguised as salmon, causing the deaths of
more than 15 people over the past three years, a doctor said Thursday."

http://www.msnbc.msn.com/id/20403844/

A remarkable story. Personally I don't think I could ever think that a
pink-dyed puffer could ever be salmon since the appearance, texture,
musculature and taste are completely different, in both raw and cooked
forms.








Wow... how the heck can a consumer look at a piece of puffer and think
it's salmon? they look totally different... Am I missing something?

--
HTTP://www.sushifaq.com/ The Sushi FAQ
HTTP://www.sushifaq.com/sushiotaku/ The Sushi Otaku Blog
HTTP://www.sushifaq.com/sushiyapedia/ Sushi-Ya-Pedia Restaurant Finder
HTTP://www.theteafaq.com/ The Tea FAQ
HTTP://www.jerkyfaq.com/ The Jerky FAQ
HTTP://www.omega3faq.com/ The Omega 3 Fatty Acids FAQ

War wrote:
Musashi wrote:

" BANGKOK, Thailand - Unscrupulous vendors in Thailand have been
selling meat of the deadly puffer fish disguised as salmon, causing
the deaths of more than 15 people over the past three years, a doctor
said Thursday."

http://www.msnbc.msn.com/id/20403844/

A remarkable story. Personally I don't think I could ever think that a
pink-dyed puffer could ever be salmon since the appearance, texture,
musculature and taste are completely different, in both raw and cooked
forms.








Wow... how the heck can a consumer look at a piece of puffer and think
it's salmon? they look totally different... Am I missing something?

Yeah, I'm with you.. it looks like a white fish. From the news article:

"Narin said over the past three years more than 15 people have died and about 115 were
hospitalized from eating the fish."

This is a three year period that they sold fugu that killed people?
Sounds like someone wasn't doing their job to stop them from selling it.

--
Dan

Years ago I ate a lot of blowfish that I caught off Long island, NY.
It is a most delicious fish and there are no bones. Too bad it can be
poisonous.

Here are some questions and answers on blowfish/puffers:

http://rsmas.miami.edu/support/lib/s...s.html#number9

wrote in message
ps.com...
Years ago I ate a lot of blowfish that I caught off Long island, NY.
It is a most delicious fish and there are no bones. Too bad it can be
poisonous.

Here are some questions and answers on blowfish/puffers:

http://rsmas.miami.edu/support/lib/s...s.html#number9



I think that FAQ, coming from Florida which has a high rate of Pufferfish
Poisonings,
leans considerably on the side of caution.
Northern Puffers, which are still on some menus out at Montauk
aren't considered a risk at all. One source I read ages ago
said that the poison level if there, is so low in comparison
to puffers in southern warm waters that you'd have to eat
25 or more "sea-squabs" before being concerned.

COMMENTS ON STATUS -
The northern puffer became an important food fish as a result of meat
rationing during World War II which promoted the coastal fisheries. The
largest catch from the New York area was almost 1,060 t in 1945.
Thereafter, the catch dropped off to less than 430 t, increased to another
high with almost a million pounds landed in 1963, and then decreased again
to 41 t in 1969. The decrease in puffer landings in New York was attributed
to the development of the Chesapeake Bay fishery which in turn caused a
large drop in prices. The decrease in the puffer catch from the bays along
the eastern portion of Long Island may be attributed to overfishing, the
decline of pound net fishing, or natural causes. The decrease has been
considerable, from a high in 1963 of over 385 t (more than 90% of the total
commercials landings of puffer in New York) to 41 t in 1969 (less than 35%
of the total puffer landings in New York). Results based on the recent
increase in fishery activity for puffers in Long Island Sound and the ocean,
suggest that the fishery may virtually be an underexploited resource in
state waters. This fish is considered an important species comprising the
New York coastal export fishery. However, puffers did not make up a large
portion of export fishery in the bays of eastern Long Island and therefore
did not affect the commercial fishery there. The rise in the 1960 to 1963
commercial landings is attributed to an actual abundance increase. This was
substantiated by sport fishery studies. From 1960 to 1962 the sport catch
in Great South Bay rose from 58,000 to about 314,000 fish. The sport catch
in 1963 was slightly less than the previous years. Results from beach seine
catches along the South Shore of Long Island in 1962 and 1963 showed puffers
comprised about 66% of the catch. In 1961, puffers made up less than 1% of
the catch.
Northern puffer sold in the fresh fish trade are dressed, skinned, and the
meat sold under the market name of sea squab. The protein quality of meat
is about equal to beef. In periods of abundance when supply exceeds the
market demand, some are frozen for future sale. Some are also used for
reduction into fish meal *181*.

http://fwie.fw.vt.edu/WWW/macsis/lists/M010500.htm

Musashi

Musashi wrote on Fri, 24 Aug 2007 15:27:05 GMT:


M wrote in message
M ps.com...
?? Years ago I ate a lot of blowfish that I caught off Long
?? island, NY. It is a most delicious fish and there are no
?? bones. Too bad it can be poisonous.

I used to have a professional interest in naturally occurring
toxins. That from the Japanese puffer fish is called
tetrodotoxin and is very poisonous indeed and I wouldn't risk it
myself. I am told that proper preparation(the usual Japanese
seven year apprenticeship and several dans perhaps :-) leaves
just enough of the toxin to provide an allegedly harmless slight
tingle to the tongue. If you don't get a tingle from Long Island
puffer fish, you are probably safe enough.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton wrote:
Musashi wrote on Fri, 24 Aug 2007 15:27:05 GMT:


M wrote in message
M ps.com...
?? Years ago I ate a lot of blowfish that I caught off Long
?? island, NY. It is a most delicious fish and there are no
?? bones. Too bad it can be poisonous.

I used to have a professional interest in naturally occurring toxins.
That from the Japanese puffer fish is called tetrodotoxin and is very
poisonous indeed and I wouldn't risk it myself. I am told that proper
preparation(the usual Japanese seven year apprenticeship and several
dans perhaps :-) leaves just enough of the toxin to provide an allegedly
harmless slight tingle to the tongue. If you don't get a tingle from
Long Island puffer fish, you are probably safe enough.

Were you an assassin?

--
Dan

Dan wrote on Fri, 24 Aug 2007 12:27:08 -0400:

DL James Silverton wrote:
?? Musashi wrote on Fri, 24 Aug 2007 15:27:05 GMT:
??
M wrote in message
M
ps.com...
?? Years ago I ate a lot of blowfish that I caught off Long
?? island, NY. It is a most delicious fish and there are no
?? bones. Too bad it can be poisonous.
??
?? I used to have a professional interest in naturally
?? occurring toxins. That from the Japanese puffer fish is
?? called tetrodotoxin and is very poisonous indeed and I
?? wouldn't risk it myself. I am told that proper
?? preparation(the usual Japanese seven year apprenticeship
?? and several dans perhaps :-) leaves just enough of the
?? toxin to provide an allegedly harmless slight tingle to
?? the tongue. If you don't get a tingle from Long Island
?? puffer fish, you are probably safe enough.

DL Were you an assassin?

I'd love to leave you wondering :-) However, I was a scientist
working for the US Government to determine the structures and
action of drugs, toxins etc.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" wrote in message
news:UTDzi.14$u21.4@trnddc08...
Dan wrote on Fri, 24 Aug 2007 12:27:08 -0400:

DL James Silverton wrote:
?? Musashi wrote on Fri, 24 Aug 2007 15:27:05 GMT:
??
M wrote in message
M ps.com...
?? Years ago I ate a lot of blowfish that I caught off Long
?? island, NY. It is a most delicious fish and there are no
?? bones. Too bad it can be poisonous.
??
?? I used to have a professional interest in naturally
?? occurring toxins. That from the Japanese puffer fish is
?? called tetrodotoxin and is very poisonous indeed and I
?? wouldn't risk it myself. I am told that proper
?? preparation(the usual Japanese seven year apprenticeship
?? and several dans perhaps :-) leaves just enough of the
?? toxin to provide an allegedly harmless slight tingle to
?? the tongue. If you don't get a tingle from Long Island
?? puffer fish, you are probably safe enough.

DL Were you an assassin?

I'd love to leave you wondering :-) However, I was a scientist working for
the US Government to determine the structures and action of drugs, toxins
etc.


So....indirectly... maybe yes. Maybe not.
At least you didn't go around dressed in all black.

Mustache wrote on Fri, 24 Aug 2007 13:53:20 -0400:


ME "James Silverton" wrote in
DL Were you an assassin?
??
?? I'd love to leave you wondering :-) However, I was a
?? scientist working for the US Government to determine the
?? structures and action of drugs, toxins etc.
??

Humph:-)
My branch of the government was concerned with health and
preventing poisoning (NIH). There are a remarkable number of
undesirable natural products that people insist on eating. Mind
you I am tempted to quote Tom Lehrer's take on Werner von Braun
about rockets; "I shoot 'em up, who cares veer they come down!")

James Silverton
Potomac, Maryland

I-mail, with obvious alterations:
not.Jim.Silverton.at.venison.not