To prepare this dish, chefs study for years, because one mistake can kill someone.
Fugu is a Japanese delicacy made from a puffer fish, most often the brown puffer. The insides of this fish – the liver, gall bladder, and caviar – contain a large amount of poison, tetrodotoxin. During the cooking process, the cook’s task is to reduce the amount of poison in the finished dish as much as possible, to a safe dose or, ideally, to zero. If the fish is not cooked properly, it can easily kill. Because of the complexity of preparing fugu, cooks must train in special courses for over two years, pass an extremely difficult exam that a third of applicants fail, and obtain a license.
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