Limited-edition Japanese winter tiger pufferfish delicacy now in Taiwan

The winter season from October to February of the following year is the peak season for tiger pufferfish, when the flesh is delicate, rich, and highly nutritious, with optimal freshness. While most white-fleshed fish contain more free amino acids, tiger pufferfish meat also has higher levels of glycine and lysine, giving it an exceptionally sweet and savory taste. Regent Taipei’s Japanese head chef, Tomita Sotaro, holds a pufferfish cuisine license from Kanagawa Prefecture, Japan. The tiger pufferfish set meal begins with "paper-thin raw tiger pufferfish slices," where the fish is sliced into crystal-clear, paper-thin pieces. Diners dip the slices in a sauce made of yuzu juice and grated radish to enhance the natural umami and sweetness of the pufferfish.

Next is "crispy fried pufferfish," made with the tenderest bone-in meat, fried to allow even the essence of the bones to shine through. The collagen-rich "vinegared pufferfish skin" comes in two layers—the outer skin and the mucus layer—as well as black skin on the back and white skin on the belly. The skin is quickly blanched in boiling water, then shredded. The outer skin is covered in tiny, needle-like protrusions that must be carefully removed with a knife—a highly skilled task that truly tests a pufferfish chef’s knife skills. The blanched pufferfish skin is shredded and arranged on one corner of the plate, with the collagen turning into a soft, gelatinous texture while the tougher parts remain chewy, offering an unforgettable texture.