Fugu, or pufferfish, is so difficult to prepare safely that Japanese law dictates only chefs with three or more years of rigorous training may do so. The fish contains in its inner organs lethal amounts of the poisonous tetrodotoxin, for which there is no known antidote. In more recent years, farmers have found some success in breeding poison-free pufferfish by isolating them from tetrodotoxin-laden food sources.
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