Dalian Redfin Pufferfish

Dalian Redfin Pufferfish

Dalian Redfin Pufferfish is a product with geographical indication.

　　Pufferfish, belonging to the Tetraodontidae family, are commonly known as blowfish. They are the most diverse and economically valuable group within the order Tetraodontiformes, with about 18 species distributed along China’s coasts. The Redfin Pufferfish is one of the most prized and least toxic among them. Since ancient times, Chinese gourmets have held pufferfish in much higher regard than delicacies such as bird's nest, shark fin, and abalone, which are considered part of the “eight marine treasures.” Pufferfish meat is snow-white and silky, with a rich, aromatic flavor that is both luxurious and invigorating, as well as highly nutritious. Traditional Chinese medicine also considers it sweet in taste and warm in nature, though toxic, affecting the Jueyin meridian. It is believed to “nourish weakness, eliminate dampness, soothe the legs and waist, treat hemorrhoids, and kill parasites,” helping to reduce swelling, cure malnutrition, lower blood pressure, restore strength, and showing significant efficacy against leprosy, cancer, and cardiovascular diseases. Dalian locals have long enjoyed eating pufferfish, making it a household name in the region. Common folk fondly call it “tingba zhou.” The taste of pufferfish is incomparably delicious, earning it the title of the “king of all fish.”

　　Product Quality Characteristics

　　(1) External Sensory Characteristics: Dalian Redfin Pufferfish has a cylindrical body that is slightly laterally compressed, with a thicker front and gradually tapering toward the rear. The tail stalk is conical. The body is scaleless, dark brown on the back and milky white on the belly, covered with small spines. Behind the pectoral fins, there is a large black chest spot with a grayish-white edge, surrounded by black round spots and stripes of varying sizes that resemble tiger stripes—these patterns are very distinct and vivid. The fish reacts quickly to stimuli and can inflate its body into a spherical shape by taking in water when threatened. Cultivated fish undergo tooth-clipping treatment. The processed flesh is tender, smooth, and translucent, while the skin is soft, thin, and elastic. Commercial fish weigh over 700 grams. (2) Internal Quality Indicators: The flesh of Dalian Redfin Pufferfish is rich in nutrients, being a healthy food that is high in protein and low in fat. Each 100 grams of Dalian Redfin Pufferfish contains more than 18 grams of protein and only 0.2–0.4 grams of fat. Additionally, it has a high content of unsaturated fatty acids, with DHA at around 30% and EPA at about 6%, representing an optimal ratio for human nutrition absorption. It also contains all eight essential amino acids that the human body cannot synthesize on its own, as well as various trace elements. Due to the unique environmental advantages and quality characteristics of the region, Dalian Redfin Pufferfish grows quickly, resists disease well, and enjoys a high survival rate. (3) Safety Requirements: The production process of Dalian Redfin Pufferfish is strictly controlled, and a product quality traceability system must be established. In terms of hygiene and safety, it must comply with the standards set forth in GB 2733—2005 “Hygienic Standard for Fresh and Frozen Animal Aquatic Products.”

　　Geographic Scope

　　Within the territory of Dalian City, Liaoning Province (latitude 38°43′N to 40°12′N, longitude 120°58′E to 123°31′E), in the natural ecological aquaculture sea areas along the coast of the Liaodong Peninsula, extending beyond the 10-meter isobath of the northern Yellow Sea. The specific area extends from Lao Tieshan in Lushunkou in the south, along Dalian Bay, Xiaoyao Bay, Liangshui Bay, Dali Jia, and the Changshan Islands, to the area near Shicheng Island in the east. The sea area covers 500,000 hectares, with an annual yield of 3,000 tons.