Jean-Marie Gradot, La Reunion
Info
Canthigaster amboinensis (Bleeker, 1864)
Canthigaster amboinensis, also known as the Ambon Toby and Spider eye puffer, has a tropical Indo-Pacific distribution and is found from East Africa to the Galapagos Islands, north to southern Japan and Hawaiii, south to the Great Barrier Reef and the Society Islands. Occurs in shallow outer reef areas, often in the lower reaches of the surge zone to depths of 10 m. Omnivorous; feeding on algae and a wide variety of benthic animals.
The Ambon Toby is brown dorsally on head and body shading to whitish ventrally with small pale blue spots on body and basally on caudal fin. Small dark brown spots on lower side mixed with blue, and blue lines radiating from eye. Numerous close set small pale blue spots or irregular lines on cheek.
Canthigaster amhoinensis is one of the faster swimming species of the genus. They have arepelling substance in their skin, which protects them from predators.
Synonyms:
Canthigaster polyophthalmus Pietschmann, 1938
Psilonotus amboinensis Bleeker, 1864
Tropidichthys oahuensis Jenkins, 1903
Tropidichthys psegma Jordan & Evermann, 1903
Classification: Biota > Animalia (Kingdom) > Chordata (Phylum) > Vertebrata (Subphylum) > Gnathostomata (Superclass) > Pisces (Superclass) > Actinopteri (Class) > Tetraodontiformes (Order) > Tetraodontidae (Family) > Canthigaster (Genus) > Canthigaster amboinensis (Species)
hma
Puffer fish can produce toxins such as tetrodotoxin and saxitoxin and accumulate them in the skin, gonads and liver.
The toxin tetrodotoxin, which is contained in the fugu, is 1000 times more toxic than cyanide and there is no antidote serum, death then occurs by respiratory paralysis
The degree of toxicity varies depending on the species, but also on the geographical area and season.
We recommend that you never prepare puffer fish yourself, as the risk of fatal poisoning is far too great.
If you still absolutely want to eat puffer fish meat (fugu), then the fish should only be slaughtered by a Japanese special chef with a license and several years of training.
Only the training of these special chefs can guarantee the correct slaughter, complete removal and proper disposal of all toxic parts of the fish.
Canthigaster amboinensis, also known as the Ambon Toby and Spider eye puffer, has a tropical Indo-Pacific distribution and is found from East Africa to the Galapagos Islands, north to southern Japan and Hawaiii, south to the Great Barrier Reef and the Society Islands. Occurs in shallow outer reef areas, often in the lower reaches of the surge zone to depths of 10 m. Omnivorous; feeding on algae and a wide variety of benthic animals.
The Ambon Toby is brown dorsally on head and body shading to whitish ventrally with small pale blue spots on body and basally on caudal fin. Small dark brown spots on lower side mixed with blue, and blue lines radiating from eye. Numerous close set small pale blue spots or irregular lines on cheek.
Canthigaster amhoinensis is one of the faster swimming species of the genus. They have arepelling substance in their skin, which protects them from predators.
Synonyms:
Canthigaster polyophthalmus Pietschmann, 1938
Psilonotus amboinensis Bleeker, 1864
Tropidichthys oahuensis Jenkins, 1903
Tropidichthys psegma Jordan & Evermann, 1903
Classification: Biota > Animalia (Kingdom) > Chordata (Phylum) > Vertebrata (Subphylum) > Gnathostomata (Superclass) > Pisces (Superclass) > Actinopteri (Class) > Tetraodontiformes (Order) > Tetraodontidae (Family) > Canthigaster (Genus) > Canthigaster amboinensis (Species)
hma
Puffer fish can produce toxins such as tetrodotoxin and saxitoxin and accumulate them in the skin, gonads and liver.
The toxin tetrodotoxin, which is contained in the fugu, is 1000 times more toxic than cyanide and there is no antidote serum, death then occurs by respiratory paralysis
The degree of toxicity varies depending on the species, but also on the geographical area and season.
We recommend that you never prepare puffer fish yourself, as the risk of fatal poisoning is far too great.
If you still absolutely want to eat puffer fish meat (fugu), then the fish should only be slaughtered by a Japanese special chef with a license and several years of training.
Only the training of these special chefs can guarantee the correct slaughter, complete removal and proper disposal of all toxic parts of the fish.
