Every year, we get this treat in a microwaveable container from my husband's relatives in Cadiz. It's buriring time again! A variety of blowfish that is edible only at a certain time of year. Cadiznon usually cook these little fishes with santol pulp, iba or libas leaves. Sour, creamy soup stock that's what you'll get when it's cooked.How to know if what you're eating is poisonous or not, my hubby's family follow only two rules:
1. Buy from a trusted source
2. If there isn't any news of death, then it must be edible.
Enjoy!
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