Fugu (Blowfish-Pufferfish) Restaurant in Santa Clara

Cabezon eggs are deadly and thier skin can make you sick.

Ken kickfish

Cabezon skin? 

Was thinking the same.  I've eaten a lot of cabezon steamed whole at home and at chinese restaurants.  I'm sure I've eaten the skin.

Kick, what do you mean "somtimes"? 

I found lots of references to Cabezon eggs being toxic, but I couldn't find any toxicity info on the skin. I did find something weird about the skin, though. Cabezon leather!

http://www.sealeatherwear.com/what-is-cabezon.php?osCsid=1cd6e8ae6ee8478c8dbd792d4e83af0f

http://alibabstan.trustpass.alibaba.com/product/11468434/Cabezon_Fish_Leather_Belts_Stocklot_Of_200.html

I got that from a Fish & Game guy at a San Mateo Sportsman Show a few years back.   I did not question he was right.  Just took it for granted.

Then, I asked a female Fish & Game the next year and she did not even know the eggs were toxic.  Maybe, it's just a time of year it makes you sick.  But, how many times have you thought you got sick somewhere or sometime.  But, could have been something else that got you sick.  Lettuce, Taco Bell, hamburger meat, pot stickers, eggs, milk, org. juice, apple juice...should I go on.....?

Ken kickfish

I always want to pick and eat mussels but am afraid that there has been a red tide and i will get sick. does anyone know what happens if you eat a red tide mussel? how do i know if it is red tide?

the cab skin thing is new to me as well.. The eggs being poison i've heard alot though and tend to believe it... just be careful when filleting... On another note it is my understanding that the FDA or some other government agency requires that all fish to be served as sushi in US resturants be flash frozen to some specific temperature, so for the true sushi fan a trip to japan is a must... oh well

You can't always see it in the water.  Up here in WA we rarely get a reddish colored tide, however we do get red tide which is what is the common name for Paralytic Shellfish Poisoning ... http://en.wikipedia.org/wiki/Paralytic_shellfish_poisoning

A quick Google seach came up with this phone number for California.

 Updates on shellfish biotoxins, quarantines and other information
California Department of Public Health 1-800-553-4133 Toll free information line

-Allen

I think this is what the DFG guy was talking about.

Ken kickfish

Fish Eggs For Caviar And Bait
WARNING: The eggs of cabezon are poisonous and should not be eaten. 1. ... and discard pieces of membrane, blood, and bits of intestine or black skin. ...
seafood.ucdavis.edu/pubs/caviar.htm - 30k - Cached

california newt's have the same toxins

Score one for evolution...
San Francisco Chronicle:  Garter snakes out-evolve food prey - newts
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/11/BAV0VEVRN.DTL&hw=newt&sn=001&sc=1000

Interesting article & it refers to fugu as discussed on this thread previously.

I think this is what the DFG guy was talking about.

Ken kickfish

Fish Eggs For Caviar And Bait
WARNING: The eggs of cabezon are poisonous and should not be eaten. 1. ... and discard pieces of membrane, blood, and bits of intestine or black skin. ...
seafood.ucdavis.edu/pubs/caviar.htm - 30k - Cached

I do not interpret it the way you do Ken.

Here's the full quote.

Caviar

Caviar can be made from the eggs of a number of fish including salmon, mullet, herring, sturgeon, steelhead, striped bass, and shad.

WARNING: The eggs of cabezon are poisonous and should not be eaten.

1.      Use fresh eggs that are less than 24 hours old. A heavy oily aroma is natural, but if any odor of spoilage is present, do not use the eggs for caviar.
2.      Gently remove individual eggs from the skein and place them in a bowl. You will probably get about 1-1/2 cups of eggs from a ½-pound skein. As you pick out the eggs, remove and discard pieces of membrane, blood, and bits of intestine or black skin.
3.      For each 1 or 2 cups of cleaned eggs, add 1/2-cup salt to 2 cups cold water in a large bowl and stir until salt is dissolved.
4.      Pour eggs into brine. Swirl eggs and let stand 30 minutes to firm and absorb salt. Remove any membrane pieces found.
5.      Pour caviar into a strainer. Rinse in cold water, and drain. Pick out remaining membrane.
6.      Store caviar in a tightly covered container in the refrigerator. Caviar can be kept several weeks, or as long as the flavor is pleasant.
7.      Serve caviar chilled. Nest the serving bowl in a larger bowl of crushed ice, and serve with un- salted crackers or toast spread with sweet butter or sour cream.

To me the warning is an aside.  Numbers 1-7 apply to making caviar, not to the warning about using cabezon eggs.  You wouldn't be doing any of the steps for cabezon eggs.

-Allen

Allen,

If you read that first part about "Black Skin"...then you read the longer version.  The longer version does not say anything about "Black Skin"...I think both version have been edited and there an longer real version.  Still out there.....somewhere.

Fish Eggs For Caviar And Bait
WARNING: The eggs of cabezon are poisonous and should not be eaten. 1. ... and discard pieces of membrane, blood, and bits of intestine or black skin. ...
seafood.ucdavis.edu/pubs/caviar.htm - 30k - Cached

Ken kickfish

Allen,

If you read that first part about "Black Skin"...then you read the longer version.  The longer version does not say anything about "Black Skin"...I think both version have been edited and there an longer real version.  Still out there.....somewhere.

Ken, I read what I quoted which is directly from the link you posted.  Nothing more, nothing less.  I interpret it one way.  You interpret it another.  I'll let the readers interpret it however they want.

-Allen

Allen,

Sorry....my mistake.  The longer version does have "Black Skin" in it.

Ken kickfish

dang, now i cant wait to catch something with eggs in it so I can try out the recipe... and it listed stripers... COOL!  now i can have caviar with my fish tacos.. or fish and chips, or fish burger... yeah!