My family and I enjoy salted Buntal eggs from Sri Aman and always have some supply in the freezer.
However we do not actually eat the fish ourselves as we do not know how to prepare it. But I do like to look at them whenever they become available in the fish market.
I was so glad to see two in the Jerudong fish market last week. And they are more Japanese looking than our Bakam (Miri) buntal.
The buntal above (there were two of them) are more Japanese looking than our normal South East Asian ones.
These are the usual Buntal or Pufferfish found in Sarawak waters - they are usually yellowish in colour
Puffed up they look like this...it is indeed a lovely fish. It really takes different varieties and species of all sorts to make the world a happier place...
Fugu (河豚 or 鰒; フグ, literally "river pig") is the Japanese word for pufferfish or buntal (B.M.) and the dish prepared from it, normally species of genusTakifugu, Lagocephalus, or Sphoeroides, or porcupinefish of the genus Diodon. Fugu can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared to remove toxic parts and to avoid contaminating the meat. The restaurant preparation of fugu is strictly controlled by the law in Japan and several other countries, and only chefs who have qualified through rigorous training are allowed to deal with the fish. However, the domestic preparation occasionally leads to accidental death. Fugu is served as sashimi and chirinabe.Some consider the liver the tastiest part but it is also the most poisonous, and serving the fugu liver in restaurants was banned in Japan in 1984. Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine. (Wikipedia)