The Reticulated Pufferfish is a fairly large puffer fish known for its distinct white spots/lines on a tan body, intelligence, and ability to inflate when threatened and can “grow” to a fairly large size.

Although it is fairly meaty with firm white flesh it can taste rather bland, it is not safe to eat because of Tetrodotoxin (TTX), a potent, naturally occurring neurotoxin causing paralysis and respiratory failure. The toxin are in their skin and are especially concentrated in their internal organs like the liver. It’s one of the most toxic poisons known, far more potent than cyanide.

In Japan it is a popular “shashimi” fish dish – eaten raw, and other method of preparation including deep-frying. There is no culture of raw fish consumption in Malaysia except for the consumption of pickle fish known as “umai” in Sarawak. However, in Sabah, the puffer fish are sometimes used as the fish ingredient for a traditional Bajau dish called Sinagol, a turmeric stew.

In is an uncommon catch at Teluk Air Tawar – Kuala Muda IBA coastal area.