IT is safe for Malaysians to eat pufferfish from Japan as the country’s stringent safety regulations in processing and exporting the fish make the delicacy safe for consumption, said Japan’s International Fugu Association (IFA).

The association’s remarks come after a Malaysian couple from Kluang died in March after eating pufferfish.

It is alleged the couple had eaten pufferfish-based cuisine through a pre-order purchase from a local seller.

IFA representative Furukawa Yukihiro said in Japan, only pufferfish, or fugu, processed according to strict safety regulations can be distributed and exported.

Japan’s pufferfish is exported to Malaysia, Singapore, the United States, Australia and Russia, he told Bernama today.

There are reportedly about 440 species of pufferfish in the world’s oceans and rivers, but the species (Lagocephalus lunaris) commonly caught in seas around Malaysia is a highly poisonous fish. Its muscle parts are also poisonous, making it inedible.

Japanese people safely enjoy around 10,000 tonnes of pufferfish every year.

Furukawa said the Japanese government decides the fishing waters, types and parts of the pufferfish that are fit for consumption, while local governments issue licences to those who qualify as fugu chefs.

Japan’s Health, Labour and Welfare Ministry issued sanitary measures for pufferfish, which stipulate the species and parts of pufferfish that are not harmful to human health after de-poisoning, as well as the fishing regions in which they can be caught.

Furukawa said the ministry’s Food Sanitation Administration has established standards based on Japan’s Food Sanitation Act 1947 and unified guidelines for inspection and guidance that its regional governments follow when granting permits to food operators.

He said safety measures for pufferfish are enforced at every stage of the supply process, including fishing, wholesale (market), processing, distribution, cooking, and retail.

Pufferfish handlers are required to obtain a qualification, which certifies their ability to identify safe fugu species and remove the fish’s toxic parts. 

Only special facilities with certified personnel are allowed to process pufferfish.

By importing processed pufferfish that undergo Japan’s stringent processes, Furukawa said the delicacy is safe for Malaysians to enjoy.

He said Malaysia’s ability to offer the traditional Japanese delicacy will increase its popularity among tourists and foodies, given its deep understanding of foreign food cultures and diversity.

Pufferfish is internationally recognised as a luxurious delicacy, so it brings economic benefits to fine dining restaurants, he said.

Furukawa said pufferfish contains abundant amino acids and collagen yet is low in fat. It is muscular, with a firm texture and a refreshing aftertaste even after being deep-fried. These features make it an ideal ingredient in high-end Malay and Chinese cuisine, he said.

“Most of the cases of pufferfish poisoning in Japan are caused by those cooking fugu caught by themselves, so the Japanese government and local governments have embarked on an education campaign to raise awareness to prohibit the amateur cooking of pufferfish,” Furukawa said. – Bernama, July 9, 2023.