At 19:25 on August 20, Tianzheng puffer fish landed on two sets of CCTV's "Consumption Proposition" programs, which mainly introduced that Tianzheng farmed puffer fish had been ********. A few days ago, the reporter from the program team came to Dalian Tianzheng Group to make an exclusive interview on the breeding and catering of red finned puffer in our company.

The reporter first went to Dalian Liaoyu International Aquatic Products Market. The Tianzheng River Puffer products interviewed here are frozen products that are packaged and sold after the whole puffer is divided and detoxified. Consumers can eat them directly after they buy them and cook. Later, they interviewed the marine cage culture of the Li Family Culture Farm of Tianzheng University and Dalian Tianzheng Fugu Restaurant respectively to learn more about the growth environment and culture mode of puffer fish, and also tasted the delicious puffer fish food, which was an eye opener and worthwhile trip.

The reporter interviewed at the breeding farm that the reason why the cultured puffer fish **************************************************************************. However, in order to ensure that consumers can eat safely and safely, they should be treated with ********** before cooking. The reporter interviewed Li Zhaoze, the chef of Tianzheng River Puffer Restaurant. Li Shifu introduced that the toxins of puffer fish are mainly distributed in the gonads and liver, followed by kidneys, blood, eyes, gills and fish brains. These parts should be removed one by one. In the restaurant, puffer fish sashimi and braised puffer fish are two dishes with high click through rate. The meat is delicate and chewy. In recent years, the price of puffer fish has declined due to the increase of aquaculture and the decrease of export. The price is close to the people, so that eating puffer fish is no longer limited to high consumption groups, and ordinary people can also taste the delicacies of puffer fish.