Fugu from Dalian

Fugu from Dalian

Fugu from Dalian is a protected geographical indication product.

　　Nowadays in the industry, the four characters “Dalian fugu” are almost synonymous with the finest fugu in China. Yet, it’s a case of “flowers blooming inside the wall but the fragrance spreading outside.” Due to food consumption bans, even in Dalian itself, fugu remains a somewhat unfamiliar name. There are still very few restaurants qualified to prepare fugu dishes.

　　　　“Dalian fugu has a great reputation in Japan, with an export price of over 70 yuan per jin, but domestic sales are currently almost zero.” However, this situation seems to be quietly changing, said Wang Changyu, deputy secretary-general of the Pufferfish Branch of the China Fisheries Association. “With Dalian fugu successfully registered as a protected geographical indication product, the enthusiasm of fugu enterprises for expansion has suddenly surged.”

　　　　It is understood that in some major domestic cities such as Beijing and Shanghai, restaurants specializing in Dalian fugu have begun to appear. More importantly, late last year, the Ministry of Health abolished the “Hygienic Management Measures for Aquatic Products,” which explicitly stipulated: “Fugu fish are highly toxic and must not enter the market…” This move has also been interpreted by industry insiders as a prelude to the lifting of the fugu ban.

　　　Fugu fish are considered a very dangerous delicacy due to the large amount of toxins in their bodies. Chefs who process and cook fugu must undergo rigorous training. Wang Changyu told reporters that to ensure the safe consumption of fugu, the most important things are to correctly identify the species of fugu and strictly follow processing and operational standards.

　　　　It is understood that China’s current processing operation standards and breeding technical specifications for redfin pufferfish are all developed with the assistance of Dalian enterprises commissioned by the China Fisheries Association.