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Five perish after eating puffball fish

| Source: JP

Five perish after eating puffball fish

Yemris Fointuna, Kupang

Five locals died and four others remain in a critical condition
after eating ikan fugu (puffball fish), parts of which are known
to be poisonous.

The five -- residents of Sina Malaka in East Flores, here --
have been identified as Markus Kadeku, 9, Aloysius Balaka, 48,
Maria Neno Wadjon, 58, Martino Beto Welan, 30 and Bernardus Gajak
Welan, 69.

Chief of the East Flores Police Adj. Sr. Comr. Darto Juhardono
said on Tuesday that a few families had got together on Sunday to
cook ikan fugu, which they had caught nearby.

"Some were not affected after they ate the fish, but five
people vomited before they died, while others vomited and passed
out," said Darto. Some residents tried to give them coconut
water, but it did not help at all, he added.

A preliminary investigation found that those that died or
passed out had eaten the boiled innards of the fish, its bones,
head and eggs, while those that survived ate only the flesh,
which was apparently fried.

Police are still looking into the case.

Many people, mostly among coastal communities, are familiar
with the fact that parts of ikan fugu -- locally known as ikan
buntal -- are poisonous. Its taste, however, is said to be
particularly tempting.

Other such cases have been reported over the past few years,
including in coastal areas in Tuban regency and East Java
province.

About the puffball fish

- There are several kinds of puffball fish: coconut puffball
(tetraodon reticularis), golden puffball (T. fluviatilis), sand
puffball (T. immaculatus) and pock-marked puffball (T. leiurus).
- It is found at sea or in inland waters
- Poisoning can result in death within 10 minutes to three hours
- Symptoms: Powerful pain in lips, tongue and fingertips.
Powerful headache and vomiting, mouth foams and body is struck by
paralysis.
- Parts of the puffball fish that should not be eaten are its
eggs, eyes, skin and innards.

Source: Ensiklopedi Nasional Indonesia and a paper by Yuspihana
Fitrial of the Bogor Institute of Agriculture (IPB)

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