Fugu, also known as Pufferfish, is a delicacy in Japan that can be de@dly if not prepared correctly. The fish contains tetrodotoxin, a potent neurotoxin that is up to 1,200 times more poisonous than cyanide. The toxin is found in the fish’s skin, liver, and ovaries, and if consumed in even small amounts, it can cause paralysis, respiratory failure, and de@th.
Despite its potential danger, fugu has been a popular food in Japan for centuries. Only licensed chefs who have undergone years of training are allowed to prepare and serve fugu. The training involves learning how to properly remove the toxic parts of the fish, including the skin, liver, and ovaries while leaving the edible flesh intact.
Even with these precautions, accidents can still happen. Each year, there are reports of people being pois@ned by fugu. The symptoms can appear within minutes or several hours after consumption, and there is no known antidote to the toxin.
Despite the risks, fugu remains a popular delicacy in Japan, and many people are willing to pay high prices for a chance to try it.