Welcome to the Blogging from A to Z Challenge! Each day in April (except Sundays) I’ll be posting about unusual and exotic foods.
It’s called fugu in Japanese, but you might know it as a pufferfish. Fugu can be poisonous unless it’s prepared correctly. The toxic parts of the fish must be carefully removed. There are strict controls over the restaurant preparation of fugu, and only chefs who have undergone three or more years of difficult training are allowed to prepare the fugu.
The liver of the fugu contains tetrodotoxin, which is 1,200 times more lethal than cyanide. But it’s the liver that everyone wants! Qualified chefs prepare paper-thin slices of fugu sashimi.
So, would you eat the fugu?