FUGU

Fugu is a common name for pufferfish, a group of venomous fish in the family Tetraodontidae. In Japanese cuisine, fugu refers to several species whose flesh, if prepared improperly, can contain tetrodotoxin, a potent neurotoxin. A small amount of toxin can cause numbness, dizziness, and in severe cases paralysis and death. There is no known antidote; treatment is supportive care.

Because of the risk, only specially licensed chefs typically prepare fugu in Japan. The organs containing most toxin—the liver, ovaries, and intestines—are removed and the remaining flesh is carefully rinsed to avoid contamination. Some parts of the fish may be considered safe, but strict standards apply, and cross-contamination can render safe meat dangerous. In Japan, fugu dishes range from sashimi made from carefully prepared flesh to hot pots and fried preparations; safety is a central concern, and mis-preparation has caused fatal poisonings in the past. Toxicity varies by species and individual; some pufferfish may be less toxic or non-toxic, while others carry high levels of tetrodotoxin.

Fugu is most famously associated with Japan, where it has a long culinary history, but it is also available in parts of Korea, China, and some other regions under regulated conditions. The market price can be high, reflecting the skill required to prepare it and the risk involved.