Do you do fugu?
I just saw mention in the Dish newsletter that fugu (tiger blowfish) sushi is now being served at Dearborn Street Oyster Bar. I'm far too much of a wimp to EVER try the stuff, but I have this morbid fascination with a food that can be an immediate life/death decision (unlike trans fats, which take a while!). Has anyone had fugu? Obviously, you lived...but was there some fear/trepidation/anxiety? How was it? I've heard that trace amounts of the neurotoxin remain, even when the fish is properly prepared and there's a slight buzz/tingle. Is that true?
BTW, here's the wikipedia entry:
Personally, it's just not worth it to me. I'd rather just wash a Vicodin down with a glass of nice wine if it's the "buzz/tingling" I'm looking for. If it's the taste, there are plenty of other kinds of sushi that can't kill me that I'd eat instead. But that's just me...
You got the quote mixed up, it's Tsuki - "Tsuki (1441 W. Fullerton Ave.; 773-883-8722) has now joined the select few in America to serve fugu (aka “tiger blowfish”)—sashimi-style ($30), as a casserole ($22.50), and in hot saké."
I have read that American Blowfish (aka sugar toad tails) is much less toxic than Asian Blowfish. No idea which Tsuki is selling.
The quote about DSOB is that it's been dark this week: "A pair of places with lights out this week: Chicago Rib House, on the high-profile corner of Dearborn and Chicago, has been dark lately, and the phone just rings and rings. . . . Ditto for Dearborn Street Oyster Bar, 12 blocks south (409 S. Dearborn St."
I've had fugu a couple of times (most recently at Tsuki last year), and other than the novelty value it's really not worth the price. The fish itself actually doesn't have much flavor, and I didn't experience any of the tingling that would be the result of leftover toxins.