Delicacy served across japan, Wild tora fugu is often found at high end restaurants where it served as a perfectly thinly sliced sashimi deep fried and even used to make hot sake called Hirosaki.

The tetrodotoxin found in food is more toxic than cyanide and each year about 20 people are poisoned from badly prepared fish.

It takes a lot of skill and training to prepare the fish safely and know which parts are poisonous.

One of the hardest things to distinguish between can be the female ovaries, which are extremely toxic and the male's testicles, which are a delicacy.

The Japanese government tightly control who can prepare fugu, all of the skill and training that goes into preparing this fish increases its price.