![]() ![]() Potentially, chefs that study for just one day will now be able to sell the deadly fish, so long as they purchase from suppliers with the venomous parts removed. But that is all about to change.ĭespite the high risk that comes with preparing fugu, Tokyo’s city government has announced it is planning to ease restrictions that allow only highly trained chefs to serve the dish. Chefs must be at least 20 years of age and generally train for between four and six years. Then and only then can they legally sell it in their restaurants. In order to prepare fugu, chefs must first train tirelessly, preparing hundreds of fish at a cost of thousands of dollars. (This takes some of the excitement out of eating it though.) Alternatively, you can eat fugu from specially created aqua farms that promise poison-free fugu. ![]() ![]() If you must eat it, it is recommended that only the “torafugu” variety be used, as this has the least amount of toxin in its blood. The skin, the intestines, the eyes, the kidneys, the ovaries and above all, the liver are the most deadly parts. The fugu or pufferfish has more than 100 different types worldwide and each one of them is highly poisonous. While illegal in most parts of the world, the Japanese consider it a delicacy and there are currently about 3,800 fugu restaurants in the country. Australians may know it better as the pufferfish, globefish or blowfish. Fugu is the Japanese name for the world’s most delicate, expensive and dangerous fish. Symptoms from poisoning include dizziness, exhaustion, headache, nausea, difficulty breathing and even death. It is estimated that each year in Japan, there are between 20 and 40 cases of poisoning courtesy of the fugu fish. ![]()
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