Huazhong Agriculture University
The taste of puffer fish is delicious, it is rich in protein, amino acid and unsaturated fatty acid, but low fat content, so it can be used as a good dietary source for people. Earlier, puffer fish was forbidden to be sold and eaten because of its highly toxic tetrodotoxin. With the breeding, tetrodotoxin controlling, and detoxification technologies have developed, and the market for puffer fish at home and abroad is gradually opening, so that the economic value of fish is gradually improving. This article summarizes the nutritional value of puffer fish, reviews the research progress on puffer fish"s flavor, toxin, storage and processing, meanwhile, it puts forward the future research direction and developing trend of puffer fish, in order to provide a scientific reference for the development and utilization of puffer fish and its industry development in China.