Farmed
Torafugu (Tiger Pufferfish) is perhaps the most famous — and infamous — fish in Japanese cuisine. While certain organs contain the deadly toxin tetrodotoxin, the flesh itself is completely safe when prepared by licensed fugu chefs.
Torafugu is prized for its unique firm, almost crunchy texture and subtle, clean flavor. Nagasaki and Shimonoseki are the two great fugu capitals of Japan. The fish is especially popular in winter when it reaches peak condition.
Advance Intertrade sources Torafugu from Nagasaki's licensed suppliers, offering both wild-caught and farmed specimens. All fish are properly processed by licensed handlers before export.
Paper-thin translucent slices arranged in chrysanthemum patterns — the signature fugu experience.
Chunks of fugu simmered in a light kombu broth with vegetables — a warming winter dish.
Deep-fried fugu pieces — crispy outside, tender inside, with a squeeze of lemon.
| Size | Grade | Common Use |
|---|---|---|
| 800g–1 kg | Small | Hot pot (tecchiri) |
| 1–1.5 kg | Standard | Most popular — sashimi (tessa), hot pot |
| 1.5–2 kg | Large | Premium thin-sliced sashimi (usuzukuri) |
| 2+ kg | Jumbo | Special order, high-end ryokan |
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