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Fugu prices rise in autumn and peak in winter, the best season, because they fatten to survive the cold. Live fish arrive at a restaurant, surviving in a large tank, usually prominently displayed. Prepared fugu is also often available in grocery stores, which must display official license documents. Whole fish may not be sold to the general public.
Takifugu, also known by the Japanese name fugu (河豚, lit. "river pig"), is a genus of pufferfish with 25 species, most of which are native to salt and brackish waters of the northwest Pacific, but a few species are found in freshwater in Asia or more widely in the Indo-Pacific region.
Both fungi and oomycetes grow as filamentous hyphal cells. [33] In contrast, similar-looking organisms, such as filamentous green algae, grow by repeated cell division within a chain of cells. [25] There are also single-celled fungi that do not form hyphae, and some fungi have both hyphal and yeast forms. [34]
Not all mushrooms expand overnight; some grow very slowly and add tissue to their fruiting bodies by growing from the edges of the colony or by inserting hyphae. For example, Pleurotus nebrodensis grows slowly, and because of this combined with human collection, it is now critically endangered .
Fugu still remains a prized delicacy in Japan, despite its dangerous nature Image credits: yab While Japanese blowfish may be a delicious dish, every organ of it is poisonous — including its skin.
Pleurotus species are the second most important mushrooms in production in the world, accounting for 25% of total world production. Pleurotus mushrooms are cultivated worldwide; China is the major producer. Several species can be grown on carbonaceous matter such as straw or newspaper. In the wild they are usually found growing on wood.
Pufferfish is regarded as a luxury in Japan and a meal featuring the potentially poisonous delicacy can easily cost up to 20,000 yen ($125) at high-end restaurants.
Later, in late summer, when the plants turn a greyish-white, plants growing in the wild are cut at the base and the thorns are removed. [103] Leaves, stems, roots, and particularly the undeveloped flowerheads can be eaten. [104] The base of the young leaves which is still under the surface is used by Bedouin and Arabs to make akkub soup.