and slicing the fish can they earn the right to prepare it.
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Key Safety Measures:
Only certified chefs may prepare fugu in professional kitchens.
Toxic parts of the fish (like the liver) are banned for sale to the public .
Restaurants follow strict guidelines for disposal of toxic organs .
Some chefs use non-toxic species bred in captivity for safer consumption.
Even with these precautions, mishaps still occur — especially when amateurs attempt to prepare the fish at home.
Where Else Is Fugu Eaten?
While Japan is the
