It is estimated that each year in Japan, there are between 20 and 40 cases of poisoning courtesy of the fugu fish. Fugu is the Japanese name for the world’s most delicate, expensive and dangerous fish.
While illegal in most parts of the world, the Japanese consider it a delicacy and there are currently about 3,800 fugu restaurants in the country.
The fugu or pufferfish has more than 100 different types worldwide and each one of them is highly poisonous.
In order to prepare fugu, chefs must first train tirelessly, preparing hundreds of fish at a cost of thousands of dollars.
Chefs must be at least 20 years of age and generally train for between four and six years.

• Step 1: Remove the skin (there are no scales). Cut around the mouth and from there, pull
  the skin off.
  
  
• Step 2: Wash off the jelly using salt.
  
  
• Step 3: Remove the eyes.
  
  
• Step 4: Using a good, sharp knife, gut the
  fish being very careful not to puncture the
  ovaries or liver. Should these burst, the toxins will be released into the flesh making the fish inedible.
  
  
• Step 5: Cutting against the bone, fillet as you would any other sashimi.
  
  
• Step 6: Cut the head into two or three pieces and boil. This can be used for a stew.
  
  Fugu is definitely the type of delicacy that people travel to try – just make sure if you
  do try it, it’s been prepared correctly by someone with the right training.