Fugu

Japanese word for blowfish.  In Japan, the fish is commonly eaten raw.  Due to a tetrodotoxin, the fish can be lethal.  In Japan, specially trained chefs have to go through many years of training before they are allowed to prepare blowfish.  The liver is the most poisonous part and was outlawed for consumption in Japan.  It’s supposed to be the best part.

Fugu (Wikipedia)
For other uses, see Fugu (disambiguation).
Fugu in a tank

Fugu (河豚 or ; フグ?) is the Japanese word for pufferfish and the dish prepared from it, normally species of genus Takifugu, Lagocephalus, or Sphoeroides, or porcupinefish of the genus Diodon. Fugu can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared to remove toxic parts and to avoid contaminating the meat.

The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries, and only chefs who have qualified through rigorous training (of three years or more) are allowed to deal with the fish. Domestic preparation occasionally leads to accidental death.

Fugu is served as sashimi and chirinabe. Some consider the liver the tastiest part but it is also the most poisonous, and serving this organ in restaurants was banned in Japan in 1984. Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.

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