What makes the deadly pufferfish so delectable
Researchers have identified the key compounds responsible for the taste of pufferfish (Takifugu obscurus).
By American Chemical Society —— Bio and Archives--January 23, 2019
Science-Technology | Comments | Back To Full Article
Some people consider pufferfish, also known as fugu, a delicacy because of its unique and exquisite flavor, which is perhaps seasoned by knowledge that consumption of the fish could be deadly. Now, researchers have identified the major compounds responsible for the taste of pufferfish, minus the thrill of living dangerously. They report their results in ACS' Journal of Agricultural and Food Chemistry.Welcome to CFP’s Comment Section!
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