FUGU IN JAPAN

The Japanese have been eating fugu – toxic puffer fish – for more than 2 000 years. Chefs who can prepare this expensive delicacy train for years to acquire the skill. Fugu can be served stewed, grilled or raw as thinly sliced sashimi.

Despite the dish having been prepared for so long, about 50 people still get fugu poisoning in Japan every year and some even die of it. The puffer carries tetrodotoxin, which attacks the nervous system and causes paralysis. Eating too much of it can have fatal consequences.

The Japanese have now cultivated a nontoxic fugu, but even so, do be careful if you want to eat this risky culinary delight.