Yeah because it’s mostly served raw. Much of the flavor and what makes the northern puffers I eat distinct comes with how it’s cooked. The whole skinned tail is grilled or fried. Fugu is normally served as sashimi and as a quickly cooked soup from the safe(ish) but not sashimiable bits. I don’t think my puffers would have much going on if treated that way. Fillet the meat off the tail and cook by other methods and it’s not too dissimilar from black fish or porgy.
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