September 07, 2011
Video: Eat This Fish And Die
Most fishermen do their best to remove bones and avoid wasting meat when filleting fish. But despite our best efforts, sometimes we make mistakes.
But botch the fillet job on
, and there's a good chance that you or somebody could be going home in a body bag.
Guess that's why it takes
as many as seven years of training before they're allowed to prepare the meat of the legendary fugu (aka pufferfish) for the dinner plate.
And even though there's always a chance of death, fans of fugu sashimi are willing to shell out $200 or more for a single dish.
and decide if you'd put your life in the hands of someone who cleans fish this fast.
Retire the old workhorse, go with a new blade.
A friend to
I accept the terms
& confirm I am at
least 21 years old
Terms & Conditions
North American Fishing Club