My Adventure With Poisonous Fugu

Fugu is a fish belonging to the genus Takifugu, similar to a globefish, which can be found worldwide mostly in salt water but sometimes in fresh water too. The internal organs and eyes are highly toxic due to the fact this fish contains lethal amounts of the poison Tetrodotoxin. Despite this, it is considered a delicacy in Japan. Since 1958 only specially licensed chefs can cook and sell the fish to the public. The fugu apprentice needs a two or three-year apprenticeship before being allowed to take an official test. The poison paralyzes the muscles while the victim is absolutely conscious and then dies from asphyxiation. There is not an antidote and the standard medical procedure is to try to support the respiratory and circulatory system until the effect of the poison wears off.

I never met a person who died after eating Fugu but I have read that the number of deaths is less than 80 people a year. After several homeless people died from eating Fugu organs that had been discarded into an insecure trash can, restaurants in Japan are required to store the poisonous inner organs in specially locked barrels that are later burned as hazardous waste. This is why, in order to be a Fugu chef, you must own an official license. Only a third part of the applicants finally obtain one.

Purists say Fugu's taste is a lot better if you dilute a small amount of the poison in water to paralyze the lips and tongue for just one moment. Most of the people that rise the death rates (the risk lovers) have died after cooking their own fish and touching the skin and all the parts. Although, only around the 10 per cent of my friends have tried Fugu. Are they afraid?