YUM, BLOWFISH!
The other day I browsed the fish counter at my local supermarket and there, much to my surprise, was Blowfish for sale. It is one of my favorites from childhood. I remember my grandmother preparing this fish and how delicious it was. Just like chicken. Of course I thought everything she made was delicious and I don't doubt at all that it was. Searching my memory bank for how she prepared it, I zoned right in. Flour and egg was all she used. And then the fish were fried. I don't eat much fish but I couldn't resist these even at $14.99 per pound. They tasted just as good cold the next day. These were undoubtedly an inexpensive fish when my grandmother purchased them. Everything that was once cheap is now expensive. So when you are told to eat like your grandparents, remember that. But today I did and I had enough to give to a friend. These are not in the market often but when they are there you might want to give them a try. I friend them with an egg batter but you could just saute them with a little bit of oil, salt and pepper.


A bit about Blowfish. It is also called Fugu in Japan. People might remember that as the 'poisonous fish.' But there are 25 species worldwide and the one in my supermarket was probably the kind that can be found off the coastline of New Jersey, yes NJ, and the Carolina's seawater. They are probably Northern Puffers or Sea Squab and they are not poisonous.

 Here are photos of their preparation:

The raw Blowfish in water.

Cut off the whatever it's called on the top and bottom...

Cut off the fins on both sides.

The cleaned fish.

Dip the fish in all-purpose flour that has some salt and pepper added.

Dip in beaten egg.

Dip a second time in flour. And a second time in the egg.

Have a frying pan ready with a thin layer of oil, preferably Grapeseed oil. Don't crowd the frying pan. You can make several batches. Place the double-dipped fish into the hot oil and fry until golden, turn over and fry on the other side until golden. Remove to a plate with some paper toweling. Sprinkle the fish with salt. EAT. or refrigerate to eat cold. There is a center bone but sometimes a few side bones.