A dish with this much risk no doubt costs a pretty penny. Chefs around Japan must be certified to prepare and cook this delicacy. The certification period can last anywhere from two to three years and the process is vigorous, as one slip of the knife can unleash the poison onto the fish’s edible meat. The certificate is issued by the regional governor once the chef is certified, so patrons can rest assure, they are safe!

Chef Nakase of Gempin Fugu located in Tokyo Japan claims that when attending a restaurant with a certified chef, the fugu pufferfish exhibits no harm and is 100% safe to consume. He claims that most deaths in Japan are due to inexperienced fishermen who want to try it for themselves and do not have the knowledge on how to fillet the fish. As shown on a video by the “Best Ever Food Review Show”, all the organs and the femur bone must be removed carefully when preparing the fish. If any remnants of the tetrodotoxin remain on the meat, the poison will inevitably lead to death.