YOKOHAMA, Japan, Nov. 28 (UPI) -- An aquaculture company in Japan says it raised 50,000 fogu, or puffer fish, that are non-poisonous when consumed.
The Daily Telegraph reported Saturday while scientists have created a safe version of the potentially deadly culinary delicacy, at least one chef in Japan remains dedicated to the art of carefully preparing puffer fish for customers.
Shinichi Ueshima, chef of the Dote fugu restaurant in Yokohama, Japan, said the thrill associated with eating puffer fish is part of the animal's allure.
"It's a very tasty fish, but that's not the only reason people choose to go to a fugu restaurant," Ueshima said.
"It's obviously more than a little exciting to go to a restaurant knowing that it might be the last meal that you ever eat. Where is the enjoyment in eating something that has no risk in it?"
The British newspaper said an inappropriately prepared puffer fish can prove fatal within minutes of being consumed since the fish's liver or ovaries contain anhydrotetrodotoxin 4-epitetrodotoxin.
