You’ve heard of fugu. It’s the potentially-poisonous puffer fish that daring gastronomes eat primarily in Japan. And Lissa Doumani of Ame in San Francisco says it’s the next big thing in seafood.

F&W Editors
September 25, 2014

We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in the next five years. Here’s what they predicted.

You’ve heard of fugu. It’s the potentially-poisonous puffer fish that daring gastronomes eat primarily in Japan. If it’s not prepared correctly, a very potent tetrodotoxin can contaminate the meat. And Lissa Doumani of Ame in San Francisco says it’s the next big thing in seafood. “The meat’s okay—it’s like monkfish—but the other parts are really good,” she says. “The skin and the fin and the testicles.” Don’t worry, she doesn’t want you to risk your life for a piece of sashimi. The fugu she is rooting for is farm-raised and poison-free.

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