You’d rather stick with the fugu master preparing a fish that regularly sickens and kills people, sometimes even when prepare by the fugu master, than eat an entirely safe species that’s never hospitalized anyone? That’s freely on the market in the US, a country that bans the dangerous Fugu species? Have fun with that. I’m gonna stick with my pretty much 100% safe, cheap, and regularly available in season deep fried goodness.
Right, from what I understand most/all species of puffer have some level of toxin in them. The differences are in how much and where. The northern puffers there isn’t any in the flesh, and the levels in the parts of the fish you don’t eat aren’t high enough to kill or hospitalize you.
