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Blowfish or “fugu” has been a taste treat in Japan since the medieval period. The best time to eat the dish is in the winter, when the fugu get fat in order to survive the icy waters. The dish is famous due to the poisonous toxins found in certain parts of the meat. If not prepared correctly, the fish meat can retain enough poison to cause death if ingested. Every year a handful of people die from fugu poisoning. Since 1958, fugu chefs have been required by the Japanese Ministry of Health to be officially licensed to serve the meat (this license should be visi... Read More
