Why must fugu be cleaned and prepared by specially trained chefs in Japan?

Fugu, a member of the tetraodontiform order, must be prepared by specially trained chefs because it contains tetrodotoxin, a potent and potentially lethal poison.1

This toxin is concentrated in specific organs of the fish. Because improper preparation can lead to fatal poisoning, Japanese law mandates that only licensed professionals with rigorous training may remove the toxic parts to ensure the remaining meat is safe for consumption.1