Fugu

Fugu (河豚 or 鰒; フグ^?, literally "river pig") is the Japanese word for pufferfish and the dish prepared from it.

Fugu can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared to remove toxic parts and to avoid contaminating the meat.^[1]  Fugu contains lethal amounts of the poison tetrodotoxin in its organs, especially the liver, the ovaries, and the skin. The poison, a sodium channel blocker, paralyzes the muscles while the victim stays fully conscious. The victim is unable to breathe, and eventually dies from asphyxiation. There is no known antidote. The standard treatment is to support the respiratory and circulatory systems until the poison is metabolised and excreted by the victim's body.

The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries, and only chefs who have qualified through rigorous training are allowed to deal with the fish.^[1][2]

Fugu is served as sashimi and chirinabe.^[2]

Some consider the liver the tastiest part but it is also the most poisonous, and serving this organ in restaurants was banned in Japan in 1984.^[2]  The torafugu, or tiger blowfish (Takifugu rubripes), is the most prestigious edible species and the most poisonous.

Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.
Strict fishing regulations are now in place to protect fugu populations from depletion.

In the Kansai region, the slang word teppō, (鉄砲) meaning rifle or gun, is used for the fish. This is a play of words on the verb ataru (当たる), which can mean to be poisoned or shot.