Russian Roulette at the Dinner Table

The infamous Japanese specialty “fugu” or puffer fish is so poisonous that a single mistake in preparation could be fatal. Famed for its lethal insides, the fish contains a high concentration of anhydrotetrodotoxin 4-epitetrodotoxin, so potent that a dose smaller than the head of a pin could kill 5 full grown men.  Up to 1,200 times more poisonous than cyanide, the ovaries are considered to be the most lethal. However, consumption of other organs such as liver and roe are just as deadly- all of which are incinerated after processing in accordance with Japanese law.

Typically, this gelatinous delicacy is prepared raw as fugu sashimi. Delicate leaves of translucent flesh are served on a large patterned plate, arranged in the shape of a chrysanthemum- a flower symbolic of death in Japan. Other times, it is served cooked as fugu tempura or as a broth for noodle dishes and stews. Due to high risks, fugu chefs undergo years of rigorous training and examinations to obtain a preparation license. As a result, this near-death experience often comes with a hefty price tag. If there is even the slightest quantity of toxin present in a served dish, tingling of the lips would be the first indication of tetrodotoxin poisoning.  At a significant dosage, there would be a growing paralysis of the body, eventually leading to respiratory arrest, then death, all while the victim is fully conscious. Unfortunately, Tetrodotoxin has no known antidote.

With advances in fish farming, breeders are now mass raising non-poisonous puffer fish. However, the poison-filled version is as popular as ever among both chefs and diners. Naturally, fugu chefs are outraged by the emergence of this new market as they want to protect their vested interests. As for Japanese restaurant go-ers, the thought of their “very last meal” is perhaps part of its allure.