NORTHERN PUFFERFISH - AKA - BLOWFISH

fig. 1	fig. 2	fig. 3
fig. 4	fig. 5	fig. 6

When these fish are abundant, you'd be smart to try them. Chum them up and get them coming, and you'll barely be able to get your bait in the water before they hit. The Northern Puffer, not to be confused with other species of puffers that contain toxins such as the variety of Puffer popular in Japan, served under the name Fugu. If that species is prepared improperly, the diner is destined for a dirt nap - which is why it is a thrilling item to order when in the land of the rising sun. For us - eating is more about living then dieing so fear not, the Norther Puffer contains no toxins and is farely easy to clean.

You used to see this at fish markets in the 1980's - marketed as Sea Squab. Today, it is rarely seen in markets but is making a nice comeback in our waters. Take a look above at the tasty drumstick looking fillets, as displayed by my sieu chef, you get from the puffer and try this simple recipe. (fig. 1) Note: You can do virtually anything with the Puffer. It is quite possibly one of the best, light tasting fish you'll ever have which is why it truly is the "chicken of the sea." I love tuna, but what ad. exec. genious decided albacore tuna tasted like chicken?

Fillet your puffer and then cut out the center bone on each fillet. You'll end up with 4 pieces of meat. See fig. 2. Prepare a bowl of tempura batter. You can make your own, but try a packaged mix from the store so you can't screw it up. I use light olive oil, but vegetable oil has a higher smoke point so use what you have. Coat the fish in batter, (fig. 3) then deep fry in very hot oil for just a few minutes until golden brown. (fig. 4) Serve with vinegar or tartar sauce as fish and chips (fig. 5) - or serve on a roll with tartar for the best fish sandwich you'll ever eat, or go nuts and try to make some maki rolls out of it. If you've ever had a shrimp tempura roll at the sushi bar, this is better. Make your sushi rice, spread it on a nori sheet, in the middle place cucumber, avocado slices and puffer tempura pieces, then roll. Serve with soy and wasabe and you will not be disappointed. (fig. 6)