What is the most difficult dish a chef can produce? by Dan Knight
Answer by Dan Knight:
It depends on his or her’s skill level. I’m a chef, but can I make a Turducken:
Even for the keenest of chef’s, Fugu would be fairly high up the list of difficult dishes to produce.
Fugu (as explained by The Simpsons) is a Japanese delicacy otherwise known as Blowfish. It’s so poisonous that the smallest mistake in its preparation could be fatal. The intestines, ovaries and liver of fugu (or blowfish) contain a poison called tetrodotoxin, which is 1,200 times deadlier than cyanide. The toxin is so potent that a lethal dose is smaller than the head of a pin, and a single fish has enough poison to kill 30 people.
There can’t be that many chefs who would be so inclined to kill off their clientele that easily. Obviously, as this is Human Nature, Fugu is a much sought after delicacy.
Since 1958 a Fugu chef has needed a license, which involves a two to three year apprenticeship and the preparation of hundreds of fish. This doesn’t come cheap.
But then look at what you get:
This is Fugu sashimi. Even the presentation looks difficult to master properly.