Fugu [foo-goo] is a pufferfish or porcupinefish dish originating in Japan. Fugu can be lethally poisonous to humans due to its tetrodotoxin, meaning 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 after three or more years of rigorous training are allowed to prepare the fish. Domestic preparation occasionally leads to accidental death.
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