BETONG - Mention puffer fish, and thorns and poison come to mind. But the fish, despite a deadly toxin that it contains, is also sought after by many for its tasty flesh, cooked in a curry or spicy tamarind sauce, grilled or fried, according to Bernama news agency. The people who cook puffer fish know how to remove the toxin, which is said to be 1,200 times more poisonous than cyanide. One such person is 56-year-old Dari Sait Dari Sait of Kampung Manggut, Spaoh, who claims to have been handling the yellow puffer fish from the time she was just 20. "Removing the toxin requires the use of a proper technique. The poison is in the blood vessels. Puffer fish eggs are also deliciou...
Keep on reading: Poisonous puffer fish a delicacy for many in Sarawakian town
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