re: Deadliest Delicacy- FUGU(puffer fish)

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It is not believed that puffers produce toxins themselves, as puffer fish kept in tanks or fish farms are totally free of either toxin. The gastric contents of shellfish prey are believed to carry the toxins or their precursors, which are stored in the puffers organs.

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Treatment consists of supportive care and intestinal decontamination with gastric lavage and activated charcoal. Case reports suggest that anticholinesterases such as edrophonium may be effective.

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Since 1958, fugu chefs must also earn a license to prepare and sell fugu to the public. This involves a two- or three-year apprenticeship. The licensing examination process consists of a written test, a fish-identification test, and a practical test, preparing and eating the fish. Only about 35 percent of the applicants pass.[6] Small miscalculations result in failure or, in rare cases, death. This training process makes it safer to eat fugu in restaurants or markets

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