| Name (Japanese) | Tiger Pufferfish (Torafugu / トラフグ / 虎河豚) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★★★ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $40~$100/lb (depending on season and certification) |
| Best Season | Winter (December–February) is peak season, when flesh is firmest and most flavorful |
| Did You Know? | Muscles, skin, and testes are edible, but others contain a deadly poison. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Torafugu (トラフグ) Kanji Name: 虎河豚 (Torafugu) English Name: Tiger Pufferfish Scientific Name: Takifugu rubripes Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Tetraodontiformes • Family: Tetraodontidae • Genus: Takifugu • Species: T. rubripes Average Size: 40–70 cm; 1–3 kg (can grow larger) Key Features: Firm, translucent white flesh; delicate sweetness; highly prized in winter |
| 2. Habitat & Distribution |
Native to the coastal waters of Japan, Korea, and China. Found in both shallow and deep waters, often near rocky seabeds. Wild-caught and farm-raised varieties are available in Japan. |
| 3. Seasonality |
Peak season is winter (December–February). Flesh becomes firmer and more flavorful in colder months. |
| 4. Sushi Ingredient Profile |
Common Uses: Sashimi (tessa), nigiri, shirako (milt), hot pot (tecchiri) Flavor: Clean, subtle, slightly sweet Texture: Firm, elastic, refined Fat Content: Very low; prized for purity and umami |
| 5. Preparation & Craftsmanship |
Requires licensed chefs due to toxic organs. Often sliced into translucent sashimi arranged like chrysanthemum petals. Nigiri preparation emphasizes clean flavor, often paired with ponzu or scallion. Shirako (milt) is considered a delicacy in winter sushi and kaiseki cuisine. |
| 6. Recommended Pairings |
Sushi Rice: Mildly seasoned, slightly warm Condiments: Ponzu, momiji-oroshi (grated chili daikon), scallions Drinks: Dry sake, crisp white wine, sparkling sake |
| 7. Nutritional Information |
Low in fat and calories. High in protein and collagen. Shirako is rich in vitamins and omega-3 fatty acids. |
| 8. Trivia & Cultural Notes |
Torafugu is considered the “king of fugu” and the most luxurious variety. In Japan, it symbolizes refinement and winter luxury dining. Its preparation is strictly regulated, with chefs requiring years of training and licensing. Famous in Osaka and Shimonoseki as culinary specialties. |
| 9. Recommended Sushi Styles |
• Torafugu sashimi (tessa) • Torafugu nigiri with ponzu • Shirako gunkan (fugu milt) • Lightly seared torafugu nigiri • Torafugu skin (toro-tessa) with ponzu and scallion |
