A Puffer Fish Meal, a Last Supper?
The potential toxicity of a puffer fish delicacy is well known, especially if the contents of its liver, ovaries and eyes had not been removed with surgical precision, as there is no known antidote to its neurotoxin. In Japan, strict licensing is regulated in order to prepare and sell fugu to the public. Getting a licence takes at least two years of training followed by a tough test which a third of applicants fail. According to the Tokyo Bureau of Social Welfare and Public Health, the number of incidents each year is between 20 and 45. However, with the breeding of non-poisonous puffer fish, there has been increasing pressure for the rules to be relaxed.
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