I had known for some time about fugu, or puffer fish, for its neurotoxins and its ability to kill within 17 minutes. I probably learned about it from a program about how poisonous this fish is. The Japanese have eaten it as a delicacy for years and it has only become popular in the United States in the last 30-40 years. Chefs have to train for about three years to obtain a license to work with the fish, being careful to cut away all the areas where the toxins are located. I may have seen it again in a movie about the yakuza, when rival gang members all fell on the floor at the same time after ingesting the poisonous fish. There is no antidote for it; treatment consists of induced vomiting and a stomach lavage. If you survive 24 hours, there’s a good chance you will make a complete recovery.
I wanted to try it, and what better place than in Japan where certification standards are high and the fish are fresh. I had heard that Japanese chefs prepare the fish to be sold in the United States. They freeze and deliver it to various locations by commercial aircraft. When I visited Japan some time ago, I saw a place on Dotonbori Street in Namba, Osaka that specialized in fugu and decided to try it. It was served sashimi style, cut paper thin, and arranged on a platter. It had a smooth and delicate taste and was served with wasabi and soy sauce on the side. I don’t recall it being very expensive.
Source:
“Fugu Poisoning.” Gale Encyclopedia of Medicine. 2008. The Gale Group, Inc. 21 Feb. 2020 https://medical-dictionary.thefreedictionary.com/Fugu+Poisoning