Pufferfish

Pufferfish are a family of marine and freshwater fish, Tetraodontidae, prepared as a delicacy in East Asian cuisine, most famously in Japan and Korea, where the dish is known as fugu. The fish contains lethal tetrodotoxin concentrated in organs such as the liver, ovaries, eyes and skin, a neurotoxin with no antidote that paralyzes the muscles while the victim remains conscious. Because of this danger, Japanese chefs must complete two to three years of training and pass a licensing exam, with roughly thirty five percent passing on their first attempt, and fugu liver has been banned from restaurant service in Japan since 1984.