Japan is widely-known for its extensive array of sea food delicacies, the most popular of which is undoubtedly sushi and the many forms it takes. While the average person would have no problem dabbling in all kinds of sashimi, one fish in particular could potentially have lethal consequences for the consumer if it isn’t prepared right. Fugu, also known as the Puffer fish, is one of the most renowned dishes in Japanese cuisine, though chefs have to undergo three or more years of rigorous training before they are allowed to serve it. Great Big Story met up with Yutaka Sasaki, a fugu specialist of 45 years, to see how the fish’s lethal poisons are removed and more importantly what it tastes like.
