However, as pufferfish meat is originally elastic, it is said to be best eaten after 24 to 36 hours from death when their meat becomes softer after postmortem rigidity and umami components such as amino acid and inosinic acid increase.
しかし、フグはもともと肉に弾力があり、死後硬直から旨味成分であるアミノ酸やイノシン酸が増加し、肉が軟化する24から36時間程度経過後が適しているといわれている。