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Pet Japoncev hospitaliziranih, potem ko so pojedli smrtonosno napihnjeno ribo

Pet Japoncev hospitaliziranih, potem ko so pojedli smrtonosno napihnjeno ribo



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Pet moških okreva po zaužitju ribe, imenovane fugu, ki je lahko strupena, če ni pravilno pripravljena

Lahko se šteje za poslastico, a ali je tveganje, da bi pojedli ribe napihnjene, vredno nagrade?

Japonska fugu, znana tudi kot riba napihnjena, Japonska poslastica je tako nevarna da morajo kuharji opraviti leta usposabljanja in izpit, da se naučijo pripraviti potencialno strupene ribe. Po poročanju The Guardian, so žrtve poročale o težavah z dihanjem in bruhanju. Moški bodo kljub grozljivi preizkušnji preživeli.

Večina ljudi, ki vedo bolje, bi se izognili ribam. Več delov rib, vključno z jetri, ikrami, jajčniki in črevesjem, vsebuje močan nevrotoksin, ki povzroča mišično paralizo. V tem primeru so v jedi, ki jo je pet žrtev med vikendom zaužilo, našli dele jeter.

Uradniki so navedli, da je restavracija na zahtevo gostincev stregla prepovedane dele rib. Vemo, da ima stranka vedno prav, toda zavestno postrežbo s strupenimi ribami avanturističnim jedcem je lahko čustvo nekoliko predaleč. Restavracijo so mestne oblasti kmalu po incidentu zaprle.


Smrtonosna riba

Predstavljajte si, da bi šli ven s skupino prijateljev ali s svojim pomembnim prijateljem in želite poskusiti nekaj novega. Želite biti pogumni in poskusiti nekaj, kar se vam zdi eksotično, zato pojdite v restavracijo Sushi in prvič poskusite z ribami. Preden lahko naročite ribe z nadevom, morate podpisati obrazec za soglasje, v katerem je navedeno, da ne boste tožili restavracije, če se vam kaj zgodi, potem ko ste pojedli ribe. To bi zame pomenilo, da te ribe ne želim jesti. Mnogi ljudje niso pozorni, da bi o tem dobro premislili, ali pa se jim zdi dodatno vznemirjenje podpisati obrazec za privolitev. Včasih tveganje ni vedno dobro. Približno 60 odstotkov ljudi, ki v 30 minutah zaužijejo ribe z napihovanjem, bo v bolnišnici trpelo zaradi šibkosti, omotičnosti, mravljinčenja v jeziku in ustih, slabosti, driske in potenja (Star, 01). Smrtne ribe so po navedbah Shanghai Star in mnogih drugih japonskih kuharjih napihnjene ribe.

Na spletu sem našel osebno spletno mesto Shanghai Star za ribe napihnjene in kako smrtonosno je to lahko. Šanghaj je usposobljen kuhar suši in veliko ve o tej smrtonosni ribi. Nekaj ​​zgodovine o ribjih ribah in o tem, kako je tako smrtonosna riba prišla v našo družbo, je v redu. Fugu, ki je japonska beseda za ribe iz napihnjencev, se je v ameriške restavracije prebila leta 1989 (Star, 01). To je bil vrhunec japonske ekonomije mehurčkov (Star, 01). Pufri v ZDA niso več tako priljubljeni, saj je z izstopom zraka iz japonskega gospodarstva leta 1990 odšel tudi velik del trga za ribe v ZDA (Star, 01). Puffer ribe so bile v tem kratkem času zelo priljubljene, ker so bili japonski poslovneži, ki so bili zaposleni pri velikih poslih, preplavljeni z denarjem in so ga pripravljeni porabiti za razkošno zabavo in jedi iz fuguja (Star, 01). Zdaj se fugu prodaja predvsem na nekaj kvadratnih blokih v središču Manhattna, Los Angelesa, San Francisca in Seattla (Star, 01). Priložil sem nekaj slik rib napihnjenih in kako izgledajo, ko postanejo razdražene.

Osebno te ribe ne bi jedel in tvegal življenje. Riba napihnjena se mi niti ne zdi privlačna, če ni napihnjena in razdražena.

Ribe s pufrom ne ubijejo le Američanov, ki želijo eksperimentirati z okusom, ampak tudi Japonce. Približno 5 ali 6 ljudi na leto umre zaradi zastrupitve s fugujem na Japonskem in so skoraj vedno ljubiteljski kuharji, ki poskušajo sami odrezati ribe, ne da bi bili podvrženi obsežnemu postopku licenciranja, ki je potreben za kuharje fugu (Star, 01). Puffer ribe so samo sezonska jed, ki jih postrežejo med decembrom in januarjem (Zvezda, 01). Jed, ki jo strežejo le 2 meseca v letu, je zelo priljubljena. Suši kuharji z vsega sveta so pripravljeni opraviti obsežno usposabljanje, da bodo lahko na pravi način postregli z bučkami. Suši kuhar bi lahko opravil 10 let usposabljanja, da bi bil certificiran za pravilno postrežbo rib (Star, 01). Puffer ribe pogosto postrežemo surove v tankih rezinah iz rezin, pogosto razporejenih na izvrstnem krožniku, ki spominja na cvetne liste krizanteme, rože smrti na Japonskem (Star, 01). Zanimivo se mi je zdelo, da so suši kuharji na kupčevem krožniku organizirali smrtonosne ribe v obliki rože smrti. Ob podpisu obrazca za soglasje in prejemu obroka v obliki simbola smrti v japonščini se mi zdi samomor. Ljudje z veseljem jedo to ribo in morajo sprejeti posledice zelo boleče smrti.

Del napihnjenih rib, ki jih pojemo, so jajčniki. V jajčnikih je tetrodotoksin (TTX), zaradi česar so ribe zelo nevarne za uživanje (Bears, Connors in amp Paradiso, 2007). Ko enkrat zaužijete ribe, ni več poti nazaj. Ko se pojavijo simptomi šibkosti, omotice, mravljinčenja v jeziku in ustih, slabosti, driske in potenja, bo sledila paraliza (Star, 01). Paraliza se bo razširila po telesu, medtem ko ste še pri zavesti! Žrtev trpečih rib bo ves čas pri zavesti. Paraliza se zgodi žrtvini diafragmi zaradi živčnega in mišičnega bloka (Bear, Connors in amp Paradiso, 2007). Sčasoma bo žrtev doživela krče, medtem ko bo dihanje omejeno (Zvezda, 01). Žrtev lahko umre zaradi odpovedi dihanja med 6 in 24 urami, odvisno od količine zaužitega toksina (Star, 01). Če vas strah pred smrtjo ne oddalji od uživanja rib, ki so napihnjene, se lahko cena zniža.

Fugu je draga riba. V New Yorku celoten obrok ribje ribe znaša od 150 do 200 USD na osebo (Star, 01). Tudi če je cena napihnjene ribe tako draga, jo ljudje še vedno kupujejo. Suši kuhar Takagi je dejal, da na teden postreže približno 4 ali 5 strank, od katerih je večina Japoncev (Star, 01). Zanimivo mi je bilo eno dejstvo, da »ljubitelji rib« poskušajo doseči ekstazo z omrtvičenim občutkom na ustnicah, ki izhaja iz zaužitja majhnega kosa jajčnika ali jeter, ki vsebuje TTX (Bear, Connors in amp Paradiso, 2007). TTX in njegove smrtonosne učinke je odkril človek po imenu Toshio Narahashi.

Toshio Narahashi ima del v našem učbeniku na strani 90, kjer govori o svojih osebnih izkušnjah s tetrodotoksinom in ribami. Narahashi je prvotno živel v Tokiu in obiskoval tokijsko univerzo. Naletel je na prispevke Hodgkina, Huxleyja in Katza, v katerih so v veliki meri uporabljali tehniko napenjanja napetosti. Tehnika napetostnih sponk je bila začetek teorije ionskih kanalov o vzbujanju živcev, izviral pa jo je Cole (Bear, Connors in amp Paradiso 2007). Leta 1959 je Narahashi odkril, da TTX blokira akcijske potenciale s selektivno inhibicijo natrijevih kanalov brez kakršnih koli sprememb v kalijevih kanalih. To je odkril z delom na žabi in njenih skeletnih mišicah. Leta 1960 je Narahashi poročal o študiji TTX na srečanju Japonskega farmakološkega društva v Tokiu, do leta 1961 pa se je napotil v Združene države. Konec leta 1962 je Narahashi napisal rokopis in od njega zahteval vzorec TTX, leta 1964 pa je napisal članek, ki prikazuje selektiven in močan blok natrijevih kanalov TTX. To je bil znak nove dobe.

Bi zdaj, ko poznate vse te podatke o ribah napihnjenih, tvegali, da bi jih pojedli? Zdaj, ko veste, da je verjetnost, da boste umrli v 6-24 urah po zaužitju, približno 60%. Morda vam je ta blog dal več razloga, da greste ven in poskusite ribe z nadevom. Ljudje radi jedo ribe v nadevu, le paziti morajo, od kod jih naročijo, in če jim za to pripravi suši kuhar z licenco.

Priložil sem videoposnetek z YouTuba, v katerem sem opisal ribe napihnjene. V tem videu govori o ribah in TTX. Je kot dokumentarec o ribah. Ena zanimivost, ki sem se naučila iz tega videoposnetka, je, da TTX ne izvira iz rib, ampak iz bakterij v algah (Smoked Video, 12).

Bear, M., Connors, B., & amp Paradiso, M. (2007). Nevroznanost raziskuje možgane. (3. izd., Str. 90). Philadelphia, PA: Lippincott Williams & amp Wilkins.


Grozljive zadnje besede umorjenega brata severnokorejskega tirana Kim Jong-una, potem ko ga je eskadrila smrti poškropila s strupom

Umrli polbrat despota Kim Jong-una je po tem, ko so ga morilci poškropili s strupom, izgovoril besede "zelo boleče, zelo boleče".

Kim-Jong-nam se je okoli petnajstih kilometrov odpravil na pomoč k servisnemu pultu, potem ko ga je v petsekundnem napadu na malezijskem letališču Kuala Lumpur naletela ekipa udarcev.

Na obrazu je imel boleč izraz, ko je delavcem povedal: "zelo boleče, zelo boleče, škropil sem s tekočino", so za China Press povedali policijski viri.

46-letni Jong-nam je nato zastokal, preden se je zrušil in odpeljal v bolnišnico-kjer je po poročanju kasneje umrl.

Njegove grozljive zadnje besede so se pojavile, ko je bilo senzacionalno trditi, da je bil eden od morilcev, obtoženih umora Jong-namaja, moški, oblečen v vlečenje.

Trije ljudje, med njimi 25 -letna Siti Aisyah iz Indonezije, in njen malezijski fant so bili aretirani zaradi zarote.

CCTV kaže, da je morilec v navzkrižnih oblačilih morda držal Jong-nam-a od zadaj, preden je bil poškropljen z ricinom ali smrtonosnimi toksini rib, pravi Mirror.

Še ena ženska, ki je bila ujeta na nadzorni kameri, oblečena v vrh "LOL", naj bi policiji povedala, da misli, da je "šalila šalo".

Sorodne zgodbe

BORITE SE ZA NAŠO BREZPLAČNO TISKANJE

Rad je imel Disneyland in igralnice

KRVNI DENAR

KIM 'S WILLER WOMEN

OTROVAN PLAYBOY

POGORILI NA SMRT

Ženska, imenovana Doan Thi Huong, 28, iz Vietnama, je policiji menda povedala, da je na počitnicah v Maleziji s skupino prijateljev.

Policijski viri so povedali, da je Doan policistom povedala, da so jo prijatelji prevarali, da je Jong-nam & quot; s tekočino & quot; naredila kot & quot; brezskrbno šalo & quot ;.

& quotRekli so mi, da je potegavščina. Nisem vedel, da naj bi ga ubil, "je osumljenec poročal Oriental Daily.

25-letnik, ki je imel indonezijski potni list, je bil v četrtek odvzet na podlagi posnetkov videonadzora, je sporočila policija.

Malezijska policija je identificirala žensko kot 25 -letno Siti Aishah iz Seranga v Bantenu.

Tiskovni predstavnik indonezijskega urada za imigracijo Agung Sampurno je za AP povedal, da je stran z potnim listom, ki so jo objavili indonezijski mediji, "enaka potnemu listu, ki ga ima".

Poročali so, da so Aishah obiskali v nočnem klubu, kjer je delala v malezijski prestolnici, in ponudili 100 USD (80 £) za sodelovanje pri zaroti.

V četrtek so aretirali tudi moškega, ki naj bi bil njen fant.

Obstajajo ugibanja, da je bil Jong-nam tarčen po ukazu njegovega mlajšega brata Kim Jong-una, potem ko je odkril svoje načrte, da bi napakoval.

Poročilo o obdukciji je pokazalo, da je bil Jong-nam zastrupljen z ricinom ali strupenimi ribami, 1200-krat bolj smrtonosni kot cianid.

Ricin, smrtonosna kemikalija, najdena v semenih rastlin ricinusovega olja, velja za glavnega kandidata za strup, poroča Malaysia Star.

Druga možnost je tetrodotoksin, smrtonosna spojina, ki jo najdemo v jetrih rib, ki je napihnjena in je lahko 1.200 krat bolj smrtonosna kot cianid.

Med obdukcijo na njegovem telesu niso našli nobenih zunanjih poškodb, poroča Malaysia Star.

Severnokorejski uradnik je bil v sredo videti jezen, saj delegacija ni uspela blokirati obdukcije zaradi trditev, da je Jong-nam poskušal pobegniti.

Tajni državni tajniki so več ur preživeli v zastoju z malezijskimi uradniki, ki so poskušali blokirati teste na trupu Jong-nam 's, so razkrili viri.

Uradnik je spremljal veleposlanika Severne Koreje v Maleziji, ki je bil prav tako na sliki v pogovoru z uradniki v mrliški vežici splošne bolnišnice Kuala Lumpur.

Malezijske oblasti naj bi zahtevo zavrnile, čeprav še niso sprejeli odločitve o tem, ali bodo truplo sčasoma predali Severni Koreji.

Delegacija se je tako dolgo prepirala z uradniki, da je bil naročen obrok iz KFC, so povedali novinarji v bolnišnici.

Južnokorejski časopis Kyunghyang Shinmun je trdil, da je Kim Jong-nam nameraval pobegniti v času svoje smrti.

Anonimni vir časopisa je tudi namigoval, da je prav tako dajal neuspešne ponudbe za pobeg v Južno Korejo, ZDA in Evropo leta 2012.

UBIJANJE S KEMIJO

Od dvorjanov stare Grčije do sovjetskih vohunov in morda zdaj severnokorejskih agentov ima strup dolgo zgodovino kot orožje za umor, ki so ga morilci favorizirali zaradi prikritosti smrtonosnega udarca. Morebitni zastrupitelj lahko izbira iz kataloga smrtonosnih kemikalij, do katerih je nekatere relativno enostavno priti. Ricin - naravno prisoten v semenih rastlin ricinusovega olja - in talij (strup za podgane) sta znana po svojih morilskih lastnostih. Arzen prinaša počasno in nesrečno smrt, strihnin pa povzroči hude telesne krče, ko se dihalni sistem žrtve zruši. Toda "quotcyanide je najhitrejši morilec in ga je najlažje odkriti, njegova patologija se pojavlja po vsem telesu," je dejal Porntip Rojanasunan, sodni izvedenec in svetovalec tajskega ministrstva za pravosodje. Rekla je, da je žrtev v "posmrtni rdeči krvi" močan znak možne zastrupitve s cianidom. Druge kemikalije, kot je kalij, lahko povzročijo & quotan ekstremno srčno aritmijo .. in lahko zelo hitro povzročijo srčni napad. & Quot Počasno delujoči strupi lahko omogočijo napadalcem, da se neopaženo umaknejo s kraja zločina. Toda kemičnih spojin ni enostavno shranjevati ali ravnati z njimi, mnoge pa nosijo ostanke, vonj ali barvo, ki jih je težko prikriti, je dodal Porntip.

Namestnik generalnega inšpektorja policije Tan Sri Noor Rashid Ibrahim je za Malaysia 's Star povedal, da policisti še vedno iščejo "še več" osumljencev.

Obstajajo ugibanja, da je bil Kim Jong-nam tarčen po ukazu njegovega mlajšega brata, severnokorejskega diktatorja.

Malezijska policija je povedala, da je bil 45-letnik v čakanju na let proti Macau v zasedi.

Kim je zdravstvenim delavcem povedal, da je bil, podobno kot pri prejšnjih napadih, s kemičnimi kemikalijami, povezanimi s severnokorejskimi morilci, poškropljen s kemikalijo.

Vir ameriške vlade je dejal, da Amerika močno verjame, da so umor izvedli severnokorejski agenti.

CCTV kamera prikazuje, da je ženska videti kot Korejka. S taksija je z drugo žensko pobegnila s taksijem: Sinchew je poročal, da citira Salleh @yunsukCNA

& mdash Melissa Goh (@MelGohCNA) 14. februar 2017

Po potni listini mrtvega moža je bil 10. junija 1970 rojen Kim Chol ', policija pa je potrdila, da je bil dejansko Kim Jong-nam, rojen 10. maja 1971.

Playboy je bil v preteklosti ponarejen s potnimi listinami.

Leta 2011 so ga ujeli pri poskusu vstopa na Japonsko z lažnim potnim listom, vendar je vztrajal, da namerava obiskati tokijski Disneyland.

Tiskovni predstavnik vladajoče južnokorejske stranke Liberty Korea, Kim Myung-yeon, je dejal, da je bil umor Kim Jong-nama "kvotaran primer vladavine terorja Kim Jong-una".

Kim Jong-un je od prevzema oblasti konec leta 2011 usmrtil ali očistil množico visokih vladnih uradnikov.

Mark Tokola, podpredsednik Korejskega gospodarskega inštituta v Washingtonu, je dejal, da bi bilo presenetljivo, če Kim Jong-nam ne bi bil ubit po ukazu svojega brata, glede na to, da so severnokorejski agenti v preteklosti poskušali ubiti Kim Jong-nama .

"Zdi se verjetno, da je bil vzrok za umor stalni občutek paranoje Kim Jong-una, ki je morda dobro postavljena paranoja," je dejal Tokola.

Čeprav je bilo malo dokazov, da je Kim Jong-nam načrtoval proti severnokorejskemu voditelju, je Severnokorejcem, ki bi želeli odstaviti njegovega brata, zagotovil alternativo.

Že dolgo se ugiba, da Kitajska varuje Kim Jong-nama kot potencialnega bodočega severnokorejskega voditelja, če bi se Kim Jong-unu kaj zgodilo.

Po usmrtitvi svojega strica Jang Song-thaeka leta 2014 se je skril v Malezijo.

Je sin Song Hye-rim, igralke, za katero se domneva, da je bila ljubica Kim Jong-il, ki naj bi leta 2012 umrla v Moskvi.

Vir je trdil, da je severnokorejski agent leta 2011 poskušal atentat na Kim Jong-nama v Macau, vendar mu ni uspelo.

Nato je Jong-unu poslal pismo z besedami: »Prosim, prihranite mene in mojo družino«, je povedal Kim Byung-Kee, član južnokorejskega parlamentarnega obveščevalnega odbora, ki je govoril na novinarski konferenci.

Dodal je: & quotOpisano je tudi ' Nimamo kam iti. vemo, da je edini način za pobeg samomor '. & quot

Leta 2014 so Kim Jong-nam, ki je na naslovnicah prišel zaradi svojega igranja na srečo in playboyevega načina življenja, v italijanski restavraciji v Džakarti, glavnem mestu Indonezije, jedli špagete bolognese.

Po besedah ​​južnokorejskih virov so njegovega bratranca Lee Han-younga, ki je leta 1982 prebegnil v Južno Korejo prek Švice, ustrelili in ubili severnokorejski agenti v Seulu.

Po knjigi Moj oče, Kim Jong Il in jaz, ki jo je napisal japonski novinar Yoji Gomi, naj bi Kim Jong-Nam trenutni režim in kvoto imenovala kot šalo na zunanji svet & quot.

Dodal je: & quot; Brez reform se bo Severna Koreja sesula, in ko bo prišlo do takšnih sprememb, se bo zrušil režim. & Quot

Navajajo ga tudi: "Moj oče je zelo skrival dejstvo, da živi z mojo poročeno mamo, znano filmsko igralko, zato nisem mogel iti iz hiše ali se spoprijateljiti.

& quotTa osamljenost iz otroštva me je morda naredila takšnega, kot sem zdaj, raje svobodo. & quot

Znano je, da je bil Jong-Nam računalniški navdušenec, tekoč govornik japonščine in študent v Rusiji in Švici. Po koncu študija je živel v glavnem mestu Pjongčangu in nadziral politiko informacijske tehnologije Severne Koreje.


Številne televizijske oddaje in priročniki so bili namenjeni izobraževanju javnosti o najbolj strupenih in strupenih pajkih, kačah in celo žabah, kaj pa ribe? Za razliko od pajkov ali kač redko slišimo, katere ribe so najbolj strupene (ali strupene). Ta teden posvečamo svoj blog tem nevarnim ribam.


Najprej pa pojasnimo nekaj terminologije. Strupeni in strupeni so izrazi, ki se pogosto uporabljajo zamenljivo, vendar imajo različne pomene. Strupena žival ima način, da vbrizga svoj toksin v drugo žival, medtem ko lahko strupena žival dovaja svoj toksin le na bolj pasiven način (z dotikom ali uživanjem). Pogost primer za pojasnitev te razlike je, da so žabe strupene, kače pa strupene. Pomembno je tudi omeniti, da lahko učinke pika strupene ribe pogosto olajšamo tako, da rano potopimo v vročo vodo (

105–115F), ker so ti toksini toplotno nestabilni (kar pomeni, da jih lahko toplota uniči ali spremeni).

1. Buhari (nekatere vrste se imenujejo tudi krastače) so dobili naziv „najbolj strupene ribe“ in so jih označili tudi za drugo najbolj strupeno vretenčarje na svetu. Toksin, odgovoren za uvrstitev te ribe v tako nevarno območje, se imenuje tetrodotoksin. Tetrodotoksin je nevrotoksičen in zavira nevronski prenos, kar vodi v šibkost, paralizo in celo smrt v relativno nizkih koncentracijah (

2 mg). Ta toksin najdemo v jetrih rib, jajčnikih, črevesju in koži, zaradi česar je mišično tkivo relativno nizko in nekoliko varno za prehrano. Vendar pa lahko samo visoko usposobljeni in certificirani kuharji pripravijo to ribo za uživanje, kar je običajna praksa na Japonskem, kjer bučke veljajo za poslastico.

2. Kamnita riba si je v zadnjih letih prisvojila naziv „najbolj strupene ribe“. Pogosto spominjajo na oplaščene kamne (od tod tudi ime) in se z lahkoto zlijejo v njihovo naravno okolje. Svoj strup prinašajo skozi vrsto bodic na hrbtu, ki jih je mogoče razširiti, ko jim grozi (ali nanje stopi). Strup se nehote izloči, ko na ribe pritisnemo in večji je pritisk, več je strupa. Prebivajo v indo-pacifiški regiji in severni Avstraliji. Ubod ene od teh rib lahko povzroči neznosne bolečine, hitro otekanje, odmiranje tkiva, mišično oslabelost, začasno ohromelost in v zelo redkih primerih smrt.

3. Lionfish so veljale za najbolj strupene ribe do zadnjih let, ko so kamenice ukradle naslov. Te opazne ribe imajo strupene hrbtne, analne in medenične bodice, ki jih pokriva ohlapna ovojnica, ki se premika navzdol in stisne strupene žleze, ko hrbtenica prebije tkivo. Ubod teh rib lahko povzroči izjemno bolečino, oteklino in v zelo hudih primerih srčno -žilni kolaps. Večina levinj naravno prebiva v Indo-Pacifiku, vendar so v zadnjih letih postale invazivne vrste, predvsem vzdolž atlantske obale ZDA, kjer imajo velik vpliv na atlantske skupnosti koralnih grebenov. Lionfish so bile verjetno vnesene vzdolž atlantske obale s sproščanjem akvarija.

4. Stingray so ena najpogostejših skupin rib, ki so odgovorne za človeške spremembe, predvsem zato, ker se mnogi žarki zakopljejo na morsko dno, kjer jih ljudje nenamerno stopijo. Strup stingraya je na splošno kardiotoksičen. Bluespotted (izvira iz Indo-Pacifika) in južni (izvira iz jugovzhodne ZDA) so nekateri izmed najbolj strupenih. Kot oblika opozarjanja drugih, Bluespotted stingray na splošno prikazuje svoje svetlo modre lise kot opozorilo plenilcem o svojem zelo strupenem piku.

5. Škafar in trup sta tesno povezana z buhami. Medtem ko te ribe niso niti približno tako strupene kot puhari, imajo impresiven način obrambe s strupom. Ko so ogroženi ali pod stresom, izločijo toksin iz specializiranih kožnih celic v vodo in zastrupijo morsko življenje v njihovi bližini. Še posebej havajski škrlat izloča toksin, imenovan ostracitoksin ali pahutoksin, za katerega je znano, da razgrajuje ali uničuje rdeče krvne celice.

Nekatere druge strupene ribe, ki jih je treba preveriti, so še druge škorpijonke (poleg omenjenih kamenčkov in levji), zvezdnice, ki imajo poleg organov v bližini oči še dve strupeni bodici, ki povzročajo električni udar, in črtasto jeguljo.

Če poznate katero koli drugo strupeno ali strupeno ribo, ki ni omenjena tukaj, ali imate izkušnje z nekaterimi vrstami, navedenimi tukaj, prosimo, delite svoje znanje in izkušnje spodaj.

Ne pozabite všečkati The Fisheries Blog na Facebooku in nam slediti na Twitterju (@FisheriesBlog).

Auerbach PS. 2007. Marine envenomations. Prirejeno po peti izdaji učbenika Wilderness Medicine avtorja Mosby-Elsevier.

Barss P. 1984. Nekroza rane, ki jo povzroča strup skotov: patološke ugotovitve in kirurško zdravljenje. Med J Avstralija. 141: 854-855.

Boylan DB, Scheuer PJ. 1967. Pahutoksin: strup za ribe. Znanost. 155: 52-56

Diaz JH. 2008. Vrednotenje, obvladovanje in preprečevanje poškodb strun pri popotnikih.

Fenner PJ. 1998. Nevarnosti v oceanu: popotnik in razgibavanje morja. II. Morski vretenčarji. J Travel Med. 5: 213-216.

Gwee MCE, Gopalakrishnakone P, Yuen R, Khoo HE, Low KSY. 1994. Pregled strupov in toksinov kamnitih rib. Farmakologija in terapevtika. 64: 509-528.

Vetrano SJ, Lebowitz JB, Marcus S. 2002. Enveomation levje ribe. Revija za urgentno medicino. 23: 379-382.

Yang CC, Liao SC, Deng JF. 1996. Zastrupitev s tetrodotoksini na Tajvanu: analiza podatkov o centru za zastrupitve. Vet Hum Toxicol 38: 282-286


7. Gnjeni sir s črvi

Imenuje se "Casu marzu" in je zelo priljubljena jed na italijanskem otoku Sardinija. Narejen je iz ovčjega mleka.

Ko se mleko pretvori v sir, se v mešanico vnesejo ličinke Sirne muhe. Sir prehaja fazo fermentacije in se skoraj razgradi.

Nekateri se odločijo, da bodo črvice očistili pred jedjo, drugi pa preprosto pojedo sir, v katerem so črvi. Včasih črvi skočijo iz sira, medtem ko ga jemo.

Ta jed naj bi pustila pookus, ki traja ure in ure, zakaj pa ne? Konec koncev je pokvarjeno!

Gnili sir s skakalci se šteje za redko dobroto na italijanskem otoku Sardiniji.


Video: 11 družinskih članov hospitaliziranih, potem ko so nezavedno pojedli smrtonosno puharico

Pufferfish, znan tudi kot blowfish, vsebuje toksin, imenovan tetrodotoksin, od katerega je le 1 do 2 miligrama lahko smrtonosno. Enajst posameznikov iz iste družine je bilo hospitaliziranih, potem ko so za večerjo nevede pojedli najsmrtonosnejše ribe na svetu.

Pufferfish, znan tudi kot blowfish, vsebuje snov, imenovano tetrodotoksin, le majhna poraba je lahko smrtonosna. Enajst posameznikov iz iste družine je bilo hospitaliziranih, potem ko so za večerjo nevede pojedli najsmrtonosnejše ribe na svetu.

Sorodnikom iz brazilskega Ria de Janeira je pufffish podaril prijatelj, ki se je vrnil z morskega ribolova. Puhalo je bilo kuhano in postreženo.

Nekaj ​​sekund po okusu žrtev so vsi začeli bruhati. Prav tako niso čutili svojih obrazov, nog in rok.

Večina družinskih članov je bila pred prevozom v bolnišnico ohromljena. Babica Maria do Carmo je opazovala, kako so vsi poskusili obrok, medtem ko je čakala, kako bo okusil.

Komentirala je: "Nismo imeli pojma, da je to napihnjena riba. Vsi so v kritičnem stanju. Moj vnuk, hči in zet so vsi v bolnišnici. Molimo za čudež. "

Med žrtvami naj bi bili štirje otroci, stari od tri do pet let. Za tiste, ki zaužijejo paralizirajoči toksin, ni uradnega zdravila, vendar pa bolnikom pogosto dajejo življenjsko podporo in dajejo oglje za vezavo strupa.

Pufferfish velja za dobroto na Japonskem, vendar ga morajo pripraviti kuharji, ki so se trenirali tri leta.


Japonska ulična hrana v Osaki na Japonskem – DEADLY PUFFERFISH Sashimi (FUGU) + Rezanci v Osaki!

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Japonska ulična hrana v Osaki na Japonskem – DEADLY Pufferfish Sashimi in ogled Street Food v Osaki –, vključno z najboljšimi rezanci in RAMEN -om!

Pufferfish je znana strupena morska hrana na Japonskem, splošno znana kot Fugu. To je potencialno smrtonosna jed iz morskih sadežev, ki jo jemo kot sashimi ali v vročem loncu. Danes smo na obisku v Osaki na Japonskem, jemo ribe na dva načina in se odpravimo na FULL ON street food ogled Osake!

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Najprej poskusimo smrtonosne in strupene ribe na jutranji tržnici Kuromon v Osaki. Najdeno v trgovini Minami, kuhano na dva načina. Prva je sashimi v slogu pufferfish, narezana in postrežena z omako ponzu, ki je rahlo slana in citrusna. Druga pot je v vročem lončku gob v shabu shabuju in lastnem staležu rib. Oba sta bila zelo okusna!

Po tem nadaljujemo našo japonsko ulično hrano po Osaki, da se odpravimo na japonsko turnejo z rezanci in si privoščimo tudi nekaj prigrizkov.

Najprej bomo poskusili yakisobo in Okonomiyaki, 2 znani japonski ulični hrani v Osaki. Za to smo obiskali Okonomiyaki Mizuno v Dotonboriju. Obe jedi sta bili okusni! Yakisoba je znana japonska ulična hrana, ki jo najdemo po vsej Japonski. Yakisobo smo postregli z lignji, različnimi morskimi sadeži, kosmiči iz morskih alg in sladko sojino omako. Okonomiyaki je tudi znana japonska hrana.

Po tem bomo obiskali običajno trgovino Tempura v regiji Namba v Osaki. Najdeno v Ichimizenu v Osaki, to je majhna družinska restavracija Tempura, ki streže HEAVY in zadovoljuje tempuro iz rib in kozic, pokritih s sladko sojino omako. Okusno!

In da zaključimo našo japonsko ulično hrano po Osaki, vas pripeljemo v najbolje ocenjeno restavracijo ramen v Osaki, Human Beings Everybody Noodles! Tukaj je lahek raj shoyu ramen izpopolnjen in postrežen z najmehkejšo chasiu svinjino na svetu! Topi se v ustih! Neverjetno okusno!

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POVEZANI ČLANKI

Bachner je lani priznal krivdo, ker je zavestno posedoval toksin za uporabo kot orožje, goljufijo z žico in vložil lažni davčni zahtevek. Obtožbe, da je hotel ubiti svojo ženo, niso bile del njegovega priznanja krivde.

Okrožni sodnik ZDA Frederick Kapala ga je v ponedeljek obsodil na 92 ​​mesecev zapora.

Agenti FBI-ja so junija 2008 aretirali 39-letnika, potem ko so pobrali paket s toksini, ki izvirajo iz ribe pufre in so lahko smrtonosni, če jih zaužijemo.

Gvinejska ribica napihnjena v obrambnem prikazu: Toksini, pridobljeni iz ribe napihnjenosti, so lahko smrtonosni, če jih zaužijemo

Že štiri miligrame lahko ubijejo človeka, Bachner pa je naročil 98 miligramov, kar je dovolj, da ubije 24 ljudi. Agenti, ki so preiskali Bachnerjev dom, so našli tudi brizge, igle in knjigo o tem, kako zastrupiti ljudi, so dejali tožilci.

Sodnik je dejal, da pridobitev toksina ni enakovredna poskusu umora in da je "redko videl takšno podporo" za obtoženca.

Bachner se je v čustveni izjavi opravičil Kapali, češ da se je boril s svojim "zmajem" in se veseli ponovne združitve s svojo ženo.

Bachner bo za zasluženi čas dobil priznanje in bi lahko izstopil v manj kot treh letih.

Bachner se je domnevno predstavljal kot zdravnik pri naročanju strupa, znanega kot tetrodotoksin.

Aretirali so ga julija 2008, ko je v Algonquinu blizu Chicaga spoznal tajnega zveznega agenta, ki mu je dostavil toksin.

Gvinejski puhar: Na Japonskem ga imenujejo fugu, ki ga lahko po zaužitju uživajo sladokusci, ki iščejo vznemirjenje.

Bachner je strup, ki se običajno uporablja pri raziskavah, naročil pri podjetju za oskrbo s kemikalijami v New Jerseyju, je dejal FBI.

To je nenavaden znesek, "je povedal posebni agent FBI Robert Holley, vodja enote za boj proti terorizmu v čikaški pisarni. 'To je veliko. Za ubijanje ni potrebno veliko. '

Bachner se je domnevno predstavljal kot dr. Edmond Backer, da bi toksin kupil po internetu.

All of the toxin was recovered and there was no danger to the pubic.

Possessing the toxin, commonly known as TTX, without the proper federal approval is a felony.

Tetrodotoxin- a nerve toxin isolated from pufferfish or made synthetically - is typically used by researchers at universities or pharmaceutical companies.

Authorities were alerted to Bachner's alleged purchase of the TTX when an employee at the New Jersey chemical supply company contacted the FBI's Newark office.

Agents from that office then contacted Chicago FBI officials.

Authorities said that when agents determined there was no Dr. Edmond Backer and found out the company Bachner claimed to represent, EB Strategic Research, did not exist, they set up a 'controlled buy'.

Neighbors who know Bachner and his wife said they were taken aback by his arrest.

Tetrodotoxin is so potent the U.S. Food and Drug Administration says it can 'produce rapid and violent death'.

It is 1,200 times deadlier than cyanide, according to the U.S. Food and Drug Administration.

Puffer fish, called fugu in Japan, is consumed by thrill-seeking gourmets once the poison is removed.


Alzheimer’s Disease

Alzheimer’s disease is a very interesting, yet dramatizing disease not only for the patients, but for their families as well. Alzheimer’s disease is the most common type of dementia that causes problems with memory, thinking and behavior. Symptoms usually develop slowly and get worse over time, becoming severe enough to interfere with daily tasks (“Aricept”). The patient starts to get frightened because they may forget who their family and friends are. They may even think that their loved ones are trying to harm them. This is very hard for families to watch because they know this person as a strong independent individual, who has raised them their whole lives and now they have to watch them back track and start acting like a child again. Many children of these patients try to take care of their family members, but times may get to tough or they cannot handle it anymore so they send their family members into a nursing home with a dementia unit. In 2010, an estimated 14.9 million family members and friends provided unpaid care for a person with Alzheimer’s disease or another dementia (“Aricept”). There is no cure for Alzheimer’s disease, but there are medications to help slow down the process. One medication that is popular right now is called Aricept. Aricept can come in dosages of five, ten, or twenty-three milligrams and uses acetylcholine (“Aricept”). Acetylcholine is a neurotransmitter that plays an important role in many neurological functions, including memory and learning (“Aricept”). Alzheimer’s disease has three stages, which are mild, moderate, and severe (“Aricept”). During the mild, or early stage of Alzheimer’s, people may begin having trouble with memory or learning. In the moderate, or mid stage of Alzheimer’s disease, people may become more confused and forgetful and begin to need help with daily routine activities and self-care. During the severe, or late stage in Alzheimer’s disease, people may lose the ability to speak coherently and experience a decline in physical abilities (“Aricept”). If anyone would like more information on Aricept or just Alzheimer’s disease in general the website is listed below.

I personally find Alzheimer’s disease to be sad and fascinating at the same time. I work in a nursing home in the dementia unit from time to time and I have respect for the patients because it is strange to think that they were just like us years ago. They really cannot remember anything for longer than a couple minutes, if that. They wake up every morning confused and questioning everything about their surroundings, just like they did the day before. The hardest thing to cope with when working with Alzheimer’s patients is being able to forgive them when they have hit you, punched you, kicked you, or even tried to come at you sexually because they do not mean to. Within the next hour they are probably going to be giving you hugs and kisses on the cheek telling you how much they love you and are thankful for you. It is a hard balance but being there for the good times usual outweighs the bad times.

One crazy aspect that I have noticed about Alzheimer’s diseases is that these people do not remember anything general about their childhood. They tend to remember specific events. Alzheimer’s patients do not remember what jobs they had when they were younger, but they act as though they are working still. One resident in our home used to be a secretary at West Chester University so she is always organizing and writing things down that nobody else seems to understand. Another woman used to be a housekeeper and she cleans ALL DAY EVERYDAY! She is always asking if I need help cleaning anything up and she gives the housekeeper a headache every day. Another woman used to be a boss in a factory and she is still very bossy. She bosses everyone around no matter who they are. She means business.

I found an interesting and factual video on Alzheimer’s disease on YouTube that I would like to share with everyone. One fact that really stuck out to me was that Alzheimer’s disease has about 5.3 million patients and another patient is being diagnosed every 70 seconds (JNJ, 09). Also, the second man in the video who was diagnosed with Alzheimer’s says that if he could remember more things than he would be out of college by now. This is interesting because a little later in the video he says that his father still bosses him around and he is 93 years old (JNJ, 09). This is just an example of how a patient with Alzheimer’s disease thinking pattern works. They are always skipping generations of their life or back tracking and not even knowing that they are doing it. This video also gives good information for families who may think that one of their loved ones is starting to show signs of Alzheimer’s disease.

The reason I decided to write my first blog about Alzheimer’s disease was because when I was reading our class book, Neuroscience Exploring the Brain by Bears, Connors, and Paradiso, I came across a little segment discussing Alzheimer’s disease and the neuronal cytoskeleton. There is a short article in our book on page 36 called Alzheimer’s Disease and the Neuronal Cytoskeleton. In the short story it talks about a fifty-one year old woman who is starting to develop Alzheimer’s disease. The woman starts to show jealousy towards her husband, but then she starts to show signs of an impaired memory. The short story also talks about how the woman was institutionalized, but she was found helpless. Eventually her doctor could not even come and visit her because some days would be so much worse than others. The woman was starting to move into the severe, or late stage of Alzheimer’s disease. The woman eventually died confined to her bed in fetal position (Bear, Connors & Paradiso, 2001). The second section of the short story Alzheimer’s Disease and the Neuronal Cytoskeleton talked about how the cell of a person without Alzheimer’s and the cell of a person with Alzheimer’s disease looks different. The cell starts out looking normal but once the Alzheimer’s disease has advanced to the severe, or late stage, the cytoplasm and nucleus have disappeared, leaving only a tangled bundle of fibrils, where the neuron once was located (Bear, Connor, & Paradiso, 2001). If anyone would like to read this short story it is on page thirty-six of our class textbook.

I was struggling with what I wanted to write my first blog about because I wanted to write about something that interests me as well as something I have a background in. Once I get my psychology degree, I want to work with the elderly. I have been working with the elderly for a little over five years now and I absolutely love it! The enjoyment of seeing them almost every day and knowing that they enjoy your company is satisfying. Also, knowing that someone needs you, whether socially, just talking, and doing their hair or nails, or needs you physically, to help feed them or transport them around in their wheel chair, is a satisfying feeling as well. When your loved one develops Alzheimer’s disease, it can feel like your whole world is slowly crashing down around you. I have worked with plenty of patients and their families to know how they feel, but at the same time, it can also be a new stepping stone for your life and your loved ones as well. Staying positive is what people with Alzheimer’s or any form of dementia needs in their lives.

Bear, M., Connors, B., & Paradiso, M. (2001).Neuroscience exploring the brain. (3rd ed., p. 36). Philadelphia, PA 19106: Lippincott Williams & Wilkins


7 Bizarre Ethnic Food Delicacies

In our never-ending exploration of ethnic foods from cultures all over the world, occasionally you come across some foods that people eat that just, well … make you shake your head in wonder. These 7 Bizarre Ethnic Food Delicacies did just that to me. While I might be daring enough to try a few of them, I still have to wonder what possessed the first people in history who thought to even try these!

(Photo Attributed to Author: Istolethetv)

Of course, over the many thousands of years people have been on this planet, they have tried eating any and everything available. Some of the more absurd sounding (and looking!) foods become “delicacies” to certain cultures while, to others, they seem absolutely strange – even disgusting.

But it takes all kinds to make a world, so let’s now get into the list of:

7 Bizarre Ethnic Food Delicacies

#1 – Balut, Phillipines

Balut (Photo Attributed to Author: Marshall Astor from San Pedro, United States)

Many cultures like to eat boiled eggs, but not very many eat them like this. These eggs are fertilized and allowed to mature until they are nearly ready to hatch. When you crack open the hard-boiled Balut chicken (or duck) egg, you will see something like the image to the left.

Balut eggs are cooked when the fetus is anywhere from 17 days to 21 days old – depending on your preference. Traditionally, they are preferred as old and mature as possible, when the developing fetus has started forming its claws, bones, feathers, and beak.

Balut is almost as popular to the Filipino people as the hot dog is to Americans. It is a favorite “fast food” served up by street vendors, who you will hear yelling out, “Baluuuuuuut” as they push their carts along the streets in the marketplace.

According to cultural folklore, Balut are believed to boost the libido. Whether that is true or not, the other reason they are so popular is certainly factual: they are a very hearty snack that is chocked full of protein.

Filipinos typically take their Balut with beer, and the eggs are most often seasoned with a dash of lemon juice, a pinch of salt, black pepper, and sometimes a sprinkling of fresh chopped cilantro. Some Balut eaters, however, prefer to season it with hot chili peppers and vinegar.

#2 – Bird’s Nest Soup, China

Birds Nest Soup (Photo Attributed to Author: Tzahy Lerner)

Often considered as the “Caviar of the East”, Bird’s Nest Soup probably conjures up images in your mind of a nest made of twigs, leaves, fragments of vegetation matter, etc. Not so … this soup is made with the nest of the Swiftlet bird, which uses predominantly its own saliva to build its nest.

Swiftlets in Nest (Photo Attributed to Author: Bernard DuPont from France)

This uniquely gelatinous, rubbery texture of the Swiftlet bird’s saliva is what is so treasured by the Chinese. It is such a valued item that it is among the most expensive animal food products on the planet. The expensive nature of this saliva is due to simple supply and demand marketing principles.

The birds build their nests during breeding season over a period of 35 days, and there are only around three times a year when this happens. Also, collecting the nests is often a dangerous process, involving skillful climbing through treacherous conditions in caves along the coastal regions where they nests are typically built.

All of this adds up to a very hefty price tag!

In recent times, the “Caviar of the East” has become popular in other regions of the world as well – including the USA. To meet with this increased demand, commercial nesting sites have been established. Whether commercially obtained or from the wild, you can expect to pay anywhere from $2,000 to $10,000 (the wild nests are the most pricey, considered to have the best taste) per kilo. A bowl of Bird’s Nest Soup, served in a restaurant? Plan on shelling out anywhere from $30 to $100 per bowl.

This soup has been a Chinese tradition for many centuries. It is very nutritious, high in protein content, and folklore claims it has aphrodisiac qualities.

#3 – Puffer fish, Japan

(Photo Attributed to Author: Uploader1977)

This Japanese delicacy is one you definitely do not want to try at home, unless you are a trained chef who is licensed to do so. You could wind up dead, very quickly.

The deadly Puffer fish, or fugu, has a poisonous toxin in its skin and parts of its insides as well. This toxin is 1,250 times more potent than cyanide!

Small wonder, then, that in Japan only expertly trained, specialized

Fugu official license (Photo Attributed to Author: Nesnad)

chefs in restaurants are given license to prepare it. The poison, if ingested, will cause the person to become paralyzed while still conscious. Eventually death from asphyxiation will occur, because there is no known antidote.

In spite of all this, the Puffer Fish is considered such a rare and treasured delicacy, it is a highly popular and high priced meal throughout Japan.

We are now almost half way through our list of 7 Bizarre Ethnic Food Delicacies – still want more? Read on …

#4 – Fried tarantulas, Cambodia

Fried Turantulas Street Vendor (Photo Attributed to Author: Thomas Schoch)

Anyone suffering from arachnophobia most likely will not want to try this one – sautéed 8-legged “monsters” – the world infamous tarantulas.

These are not your little “house spiders” either. No, these are the giant tarantulas found in Cambodia.

You can buy them as street food in the marketplaces of Cambodian cities like Skuon. They’re fried whole: fangs, legs, everything. This food was first discovered of necessity by starving Cambodians during the Khmer Rouge rule, with its brutal, oppressive and bloody reign.

Better times have returned to the country, and imperial savagery and

(Photo Attributed to Author: Istolethetv)

genocide have departed. But the culinary practice of eating fried tarantulas has stayed, having become more than just a vital source of sustenance. It is now a much vaunted delicacy, and has even gotten international attention and popularity. The dish draws tourists from all over the world to come and try some. Tourists can sit down in a fine restaurant and be served a gourmet meal with fried tarantulas with condiments as a main entree.

The region has also benefited economically from the discovery and proliferation of eating these black, hairy arachnids. They are found in the jungle around the market town of Skuon, and regularly scheduled buses loaded with paying tourists will go on tours to see them.

In the marketplace, as a street food, they cost a mere few pennies. The word is they are really delicious. Usually they are simply pan fried with a bit of salt and minced garlic. People say they have a taste similar to lean chicken or crickets. The outside is crispy and crunchy, and the inside is kind of gooey.

#5 – Casu Marzu, Sardinia

Casu Marzu (Photo Attributed to Author: Shardan)

This next member on our 7 Bizarre Ethnic Food Delicacies list is one that I have to admit is to me, just … disgusting. Nevertheless, this Sardinian cheese is considered by the natives as a treasured delicacy. Casu Marzu is a cheese with a distinct difference from any other. It is riddled through and through with insect larvae.

Casu Marzu, more commonly known as “maggot cheese”, translates into English as “rotten cheese”.

Some grave health concerns have arisen regarding eating Casu Marzu. There are reports of severe allergic reactions in some people, as well as the danger of consuming cheese that has advanced to a state of toxicity. Also there is some risk of intestinal larval infection. For these reasons, Casu Marzu has, in recent times, become banned, even in Sardinia. But you can still get it on the black market in Italy and Sardinia, and people still love and eat it.

The sheep’s milk cheese used to make it is basically a Pecorino. The larvae of the cheese fly, Piophila Casei, is introduced to the cheese as fermentation starts to occur. The larvae digest the cheese fats, producing a texture which is very soft and has some liquid oozing out.

And get this, folks: The cheese must be eaten while the maggots are still alive …this is because, when they die, the cheese is considered to be toxic.

Wait – it gets even better (worse?): Because cheese fly maggots can jump when disturbed, when you eat Casu Marzu you have to shield your eyes – or you can put the cheese in a sealed paper bag and wait until the maggots are dead, due to starvation of oxygen.

#6 – Sannakji (Live Octopus), Korea

Sannakji (Photo Attributed to Author: Rusif Huseynov)

Koreans enjoy Sannakji, which is basically eating a raw, live octopus. The octopus is sliced into pieces while still alive, sprinkled with a little sesame oil, maybe also some soy sauce, and served immediately while the tentacles are still writhing and squirming on the plate.

Now, just the idea of eating a live octopus is challenging enough – but it is also physically a challenge. You have a fight on your hands!

The tentacles will stick to any surface they come in contact with. Before you can enjoy the taste and satisfaction of chewing and swallowing your octopus, you are going to have to become the victor in a battle going on inside your mouth.

The tentacles will cling to your chopsticks, on the way up to the mouth. After you bite and yank them off the chopsticks, they will wiggle around and cling to your teeth, gums, tongue, mouth roof, whatever. It is still fighting for its life – even when in a dismembered state.

To the Koreans, this all part of the fun, and good sport in eating Sannakji.

In fact, some more adventurous Koreans like to take their Sannakji while still whole. As shown in the picture below, two (or more) people will suspend the fighting-for-its-survival octopus between them, and eat their way into the center of the doomed sea creature.

(Photo Attributed to Author: Edgrana97723)

Whether eaten in cut up portions or whole, however, special care must be taken to chew thoroughly. If you swallow a still-living, clinging suction cup, it can cling onto the back of your tongue and/or wall of your throat and present a dangerous choking hazard.

Okay, we are now coming to the last (but certainly not least!) in our list of 7 Bizarre Ethnic Food Delicacies. And, as an added bonus, this one comes with a gourmet recipe, too … enjoy!

#7 – Paniki Manado (Bat Soup), Micronesia

Paniki Manado (Photo Attributed to Author: Mattjlc)

If you want to try this one out, be sure you trap bats that are disease-free – something that is not very common in many regions of the world. Nevertheless, all throughout the Indonesian and general Southeast Asian region, bats are caught and eaten regularly. They are sometimes boiled, whole, and pulverized into a paste that is eaten by itself, or as a spread and/or condiment.

Another, also very popular way to eat them is in this soup, Paniki Manado. It is made with flying mouse, fruit, or fox bats. Feeling courageous? Here is how you make it:

First, you have to get some fresh bats, and lots of them, and bats that

(Photo Attributed to Author: Edwin S)

are not disease-ridden. For most people, that means you must travel to a remote village in Southeast Asia, and get some local native help in netting a dozen or so of flying mouse, fruit, or fox bats. Have the local medicine man inspect the bats and give the approval that they are fit for consumption. If need be, net some more, but as soon as you have 6 to 8 disease-free bats, proceed with the following recipe on how to prepare one of the 7 Bizarre Ethnic Food Delicacies:

Paniki Manado Recipe-

Sestavine:
  • 6-8 fruit, fox, or flying mouse bats, well washed but not skinned or eviscerated
  • fresh water
  • 2 žlici. fresh ginger root, peeled and chopped fine
  • 2 large white or yellow onions, peeled and rough chopped
  • 12 to 16 large cloves garlic, peeled and rough chopped
  • freshly ground coarse sea salt and black peppercorns, to taste
  • soy sauce , for accompaniment
  • 8 green onions, trimmed and rough chopped, for garnish
Navodila:
  1. Place the bats in a large cooking pot cover with water plus a depth of 1″ more, and then add in the ginger, onion, garlic, salt and pepper.
  2. Bring to a vigorous, rolling boil, and cook for 1 full hour.
  3. Strain the mixture through a colander into a second pot, retaining the broth.
  4. Skin the bats, and discard the skins.
  5. De-bone the bat meat, and remove any other parts you prefer. Lots of people prefer to remove the heads and tails, and the wings are basically meatless, anyway. But it is a matter of personal preference. Whatever parts you use, chop the meat into small bite-sized chunks.
  6. Return the bat meat to the broth and reheat add in soy sauce and coconut milk to taste. Boil the soup, uncovered, until your preferred consistency is achieved – the longer you cook, the thicker the liquid will become.
  7. Serve your Paniki Manado while nice and hot, garnished with a generous sprinkling of chopped green onions. Also have more soy sauce and coconut milk on the table for people to season additionally to their tastes.

So there you have it, 7 Bizarre Ethnic Food Delicacies from around the world. Please, if you have tried any of these, leave a comment to share your experience. And any other comments are welcome too. Would you eat any or all of these 7 Bizarre Ethnic Food Delicacies? Why, or why not?

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Japanese expats' favourite food haunts

We can't seem to get enough of Japanese food. Even though Singapore is filled with Japanese restaurants, long queues can be seen at many of these outlets. But which of these eateries are frequented by the Japanese themselves? Cuppage Plaza and Robertson Quay, for instance, are popular haunts for Japanese salarymen having a good meal after work, or a sake or two, while Liang Court is filled with Japanese families on weekends. And the options are growing with the number of new outlets springing up at ION Orchard and Orchard Central. inSing.com speaks to the Japanese community in Singapore to find out their favourite Japanese restaurants here and what their expectations are of these eateries.

What Japanese expats want
Grand Copthorne Waterfront Hotel sales manager Kiyomi Tsuge enjoys going to restaurants such as Nanjya Monjya and Nagae near her workplace. "I seek authenticity and value for money. This applies across the various types of Japanese cuisines. I personally prefer those that are run by Japanese as it makes me feel more at home, allowing me to speak my own language."

Genta Yamashita, restaurant manager of Saint Pierre an award-winning modern French restaurant says that the Japanese restaurant he goes to is Mimigar (Okinawan cuisine restaurant) located at Gallery Hotel. "I also like to go to Chankonada, a kind of Izakaya-style restaurant, which serves 'Chanko' (the steamboat that Sumo wrestlers eat) at Orchard Plaza as well as Shabuhana, a shabu shabu restaurant at Mohamed Sultan Road." He adds, "Honestly speaking, I don't eat out so often in Japanese restaurants as they are quite expensive and I also don't have the time. But these restaurants are my favourites."

As for Kiyoshi Yoshizawa, photographer of Jambu Studio, he likes to check out new Japanese restaurants - such as Botejyu and Ootoya at Orchard Central. "I like to sample different dishes and try out home-style Japanese food especially after work or on weekends. These places are also quite affordable for me."

Japanese food standards
When asked what she thinks of the standard of Japanese food in Singapore, Kiyomi says in her six years here, the standard keeps getting better. "Even those run by Singaporeans have very high standards. Although it's not the same as what we get in Japan, there are so many Japanese restaurants, one gets spoilt for choices," she says.

Genta only has praises for the standard of Japanese food in Singapore. "Compared with Japanese food in other countries, Singapore's Japanese food standard is top class. I think one of the biggest reasons is because Singapore is quite a comfortable place to live for the Japanese. Most of them say that they can have mostly the same lifestyle as in Japan. It also means it is a good environment to bring in Japanese chefs to Singapore (even if they cannot speak English)."

Where the authenticity of food is concerned, Genta says that most of the Japanese chefs here find it is difficult to create the same taste as in Japan, even if the restaurants get the same ingredients air flown from Japan. He says the travelling time affects the freshness - especially for raw food. The other reason is the difference in the water. "One of the chefs I've worked with said he needs two times the bonito flakes to make a same dashi stock while in Singapore. They said the water here is 'hard'. But I can say Singapore serves some of the highest quality Japanese fare outside of Japan. And many restaurants in Japan are venturing to Singapore to open up new businesses."

Kiyoshi who has lived in Singapore for more than 10 years visits a lot of Japanese chain restaurants around the island. But sometimes, he doesn't feel that the standard is as good as what he can get back home. Nevertheless, that hasn't stopped him from trying out the food. "The value is decent and the variety is good," he says.

Corporate dining
Apart from the places where expats go to after work, there are also fine dining restaurants that draw in the corporate crowd, for instance Inagiku at Fairmont, Singapore. Nobuhiko Sano, general manager, comments on its popularity, "The ambience at Inagiku is ideal for business meetings and discussions. Items on the menu are carefully conceived by our chefs to cater to the myriad preferences of our Japanese guests. Corporate guests also appreciate efficiency in our service and our provision of consistent high quality food, which we offer at reasonable prices."

Over at Chijmes is Japanese Dining Sun, another restaurant that appeals to businessmen. "We serve traditional Japanese cuisine with a modern touch created by our Japanese executive chef Toshio Sawai and we are glad that the taste and quality we deliver is accepted by our Japanese guests.

If you're only going to one Japanese restaurant this month, make it one of these outlets recommended by expats for their food and authenticity.

Japanese Dining Sun @ Chijmes
Address:
#02-01 CHIJMES, 30 Victoria Street
Tel: 6336-3166
Opening hours:
Mon to Thurs, Sun: 12pm to 3pm, 6.30pm to 11pm, Fri to Sat: 6.30pm to 12am

This restaurant at Chijmes is popular among Japanese businessmen thanks to its interesting food promotions. Executive chef Toshio Sawai says, "The main issue of Japanese food in Singapore lies in the ingredients. In Japan, ingredients are swimmingly fresh and this is a little challenging to recreate in Singapore. Though we try to import from Japan as much as we can, especially for our special Japanese-themed promotions, some ingredients (mainly meats items) cannot be imported from Japan or are simply too pricey and we have to look for alternative sources such as USA or Australia. That said, we are glad that wagyu beef from Japan can now be brought in."

The restaurant is planning to feature wagyu beef in its upcoming Kyushu Gourmet Experience from 25 August to 5 October alongside other ingredients from Kyushu. In the regular menu, the chef recommends sushi and sashimi (seasonal price) and beef foie gras grill (from $35.80).

Inagiku
Opening hours: Mon to Sun: 12pm - 2.30pm, 6.30pm - 10.30pm

Inagiku is frequented by Japanese businessmen who appreciate the well-executed creations featuring premium seasonal ingredients air-flown from Japan. Head chef Yoshiyuki Nobukawa combines traditional and contemporary techniques and focuses on the freshest ingredients. The chef is one of the few in Singapore who has the license to prepare fugu, the deadly puffer fish.

His signatures include hirame sashimi - live flounder sashimi with sea urchin and caviar, sesame sauce and fresh lime ($45), grilled hairtail fish, prawn, shiitake mushroom flavoured with miso paste and wrapped with hoba leaf and thinly-sliced wagyu beef on stone grill with wasabi mustard and Japanese cress ($120). Other signatures include grilled scallops with egg yolk sauce ($35), and deep-fried Kagoshima Kurobuta pork cutlet ($38) - this sweet and mild pork is specially flown in from Kyushu.

"Some ingredients are hard to get in Singapore but generally I am satisfied with the quality which is the same as in Japan. However, some ingredients are not allowed here, such as whole live fugu (puffer fish) and Japanese beef tongue," says the chef. "As for Singapore's dining scene, there are many casual Japanese restaurants opened here which are quite nice. Although not very authentic, they have many varieties available," he adds.

Torisho
Opening hours:
Mon to Sat:11.30 am - 2 pm, 6.30 pm - 10.30 pm

Torisho Taka by Aoki is the first fine-dining yakitori restaurant in Singapore. It draws a good Japanese crowd who enjoy the top quality ingredients used by executive chef Takao Aoki.

Chicken (free-range) is the most widely used ingredient in his range of yakitori items (mostly between $4 and $6). The menu also features beef, vegetables, fish and foie gras with balsamic vinegar sauce at $18 per piece and Wagyu sirloin at $15 per piece.

The chef says he uses dried fish flown in from the Iwaki-shi Fukushima prefecture as well as indigenous Japanese vegetables, such as shironegi (Japanese leek), ginnan (Gingko nut) and shiitake mushroom. To preserve the authentic traditional yakitori flavours, the chef shipped Binjo charcoal from Japan. He believes that only wood from the Kochi prefecture imparts the best flavours to the ingredients when grilling.

En Dining
Opening hours: 6pm-12am, Sun-Thur, 6pm-3am, Fri-Sat

En Dining is usually filled with Japanese businessmen and ladies who enjoy the well-executed Okinawan cuisine. Typical dishes created by a chef from Okinawa include stir-fried bitter gourd with pork, tofu and egg ($9) as well as stewed pork belly and radish ($9.80).

Recommended items (great for sharing) include the refreshing daikon salad with bacon and soy sauce dressing ($9.50), wafu steak - cubed sirloin steak with special soy sauce ($17.50), tatami iwashi - crispy pressed small dry sardines ($9.80) and softshell crab maki ($15).

You can also share the kushi mori ($17.50) - grilled chicken, Japanese green pepper, pork belly with enoki, chicken meatball, grilled chicken soft bone, and mushrooms. And end with the luscious matcha panna cotta with red bean ($6.50).

Nagae
Opening hours: Mon to Sun: 12pm-2.30pm, 6.30pm-10.30pm

This small restaurant is packed with Japanese expats during lunch. The Japanese chef prepares sashimi at the counter which displays a wide range of fresh fish that is flown in twice a week.

The manager of the restaurant says their specialty is sushi and sashimi as well as grilled seasonal fish. There is a huge range of fish to choose from. If you feel like treating yourself, try the tuna belly ($40 - two pieces), or yellow jack ($14 - two pieces). Otherwise, zero in on the assorted sashimi ($38) or sample the grilled fillet of mackerel with salt ($16).

The set lunches are value for money and highly satisfying. Try the perfectly grilled salmon set lunch ($18) which comes with rice, chawanmushi, fruits, coffee or tea.

Kura No Naka Japanese Restaurant
Opening hours: 11.30am- 2.30pm, 6pm-11pm, daily

This spacious restaurant run by three Japanese ladies has a faithful following since it opened. The dining crowd consists of mostly Japanese people who come here after work for a meal and drinks.

Feast on refreshing appetisers such as tofu salad ($8), tomato ebi salad - whole tomato and prawn mayo salad ($15) and daikon salad - white radish with tuna salad ($8). Then aim for the juicy deep-fried oyster coated with breadcrumbs ($18) and dragon maki (deep-fried prawn roll) ($16). One of the signatures and top sellers is the hearty tofu mentaiko cheese - baked tofu with salted cod roe and cheese ($14) or the succulent saikoro steak - tenderloin cube steak with garlic ($20).

Ootoya
Opening hours: Mon to Sun: 12pm - 9.30pm

This famous Japanese chain has 240 outlets in Japan and abroad. Started in 1958, Ootoya serves home-style fare. Japanese families love to come here for a dose of casual comfort food prepared by a team of Japanese chefs.

Try the Ootoya special dish ($11) which is a combination of homemade croquette and deep-fried chicken with a sunny side up egg. Or dig into the crispy fried chicken with sweet and sour kurozo sauce (Ootoya's black vinegar sauce fused with apple juice), priced at $12.

Others to sample include deep-fried chicken and potatoes with leek sauce and vegetables ($12) as well as charcoal grilled atka mackerel ($13). The chef says that he uses bincho charcoal to sear the meat evenly and this process seals in the juices.

Menya Shinchan Japanese Noodle Restaurant
Address: 30 Robertson Quay, #01-05 Riverside View
Tel:
6732 0114
Opening hours: Mon to Fri: 11.30am - 3pm, 6.30pm-10pm, Sat to Sun: 6pm-10pm

This small, modest ramen eatery is a favourite haunt for Japanese expats during lunch and dinner. The owner Tajimi Eiji (president of Ramen Society) says that he wanted to introduce good ramen to Singapore.


Poglej si posnetek: Beautiful Japanese Music. Koto Music u0026 Shakuhachi Music (Avgust 2022).