Winter Puffer Fish

[Anchor Lead]

In today's close up, we're discuss the puffer fish, a popular winter delicacy in Korea. It’s a tasty choice, particularly in winter when the fish are less poisonous and much fleshier.

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People have gathered at the port early in the morning despite the subzero temperatures.

[Soundbite] Lee Seung-jin(Vendor) : "I'm waiting for the boat that will bring puffer fish. It's in season these days."

A boat that began catching puffer fish about ten days ago in waters off Dokdo arrives at the port. ts water tanks are full of puffer fish.

[Soundbite] Chung Young-keun(Captain) : "Boats that catch puffer fish return after ten days. They usually catch 3,500-4,000kg of puffer fish."

Puffers are put up for auction even before they are unloaded from fishing boats. Wholesale vendors compete to buy fresh puffer fish by offering the highest price possible. Puffer fish comes in several varieties. These three varieties are mostly caught in the East Sea. Eyespot puffers are mostly eaten raw. Purple puffers are used in soups. Striped puffers are usually braised because of their soft texture. Puffer fish soup is a signature puffer fish dish. It's made with radish, puffer fish and salt to create a neat taste. Dropwort is also added to enhance the flavor of the dish.

[Soundbite] Prof. Jeon Hyung-joo(Jangan University) : "Puffer fish is low-fat, high-protein food that helps boost the immune system and lose extra weight. Dropwort supplements nutrients that are not contained in puffer fish, such as vitamin C, fiber and antioxidants."

Puffer fish tastes superb when eaten raw as well. But extra caution is required because this fish is poisonous. Venom contained in the puffers has a 60-percent fatality rate. Just one milligram of puffer venom is fatal to humans. That's why puffer fish must only be trimmed and cooked by trained professionals. Once the venom is removed, the puffer fish is left to ferment in a refrigerator for three hours before it's sliced thinly. The slices must be thin enough so that you can see through them.

[Soundbite] "It's very tender. It melts in the mouth."

This time we're taking a look at roasted puffer. First, a stock is made by boiling puffer fish, vegetables, fruits, garlic and chili seeds for three hours. Then, bean sprouts, vegetables, mushrooms and a spicy seasoning are added.

[Soundbite] "It's fleshy and savory."

These delicious and hearty dishes made with puffer fish may become your comfort food during the cold winter.