Over 200 People Are Killed By The “World’s Deadliest Food” Every Year — But Almost 500 Million People Still Eat It
It’s strange to think that one of the most dangerous foods in the world is also a beloved delicacy enjoyed by millions. Yet every year, more than 200 people die from eating it. Despite the risks, close to half a billion people continue to consume it, celebrate it, and pass its traditions on to new generations.
That food is fugu, also known as pufferfish—a dish famous not just for its unique flavor, but for the lethal toxin hiding inside it.
What Makes This Fish So Dangerous?
The pufferfish contains tetrodotoxin, a neurotoxin that is 1,200 times more poisonous than cyanide. Just one small mistake during preparation can leave enough toxin to paralyze a person’s body within minutes.
There is:
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No known antidote,
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No quick cure,
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And even tiny amounts can be fatal.
This is why strict laws regulate who is allowed to prepare fugu in Japan and other countries where it is consumed.
Why Do People Still Eat It?
Despite the risk, fugu remains deeply rooted in culture and cuisine. Here’s why nearly 500 million people around the world eat it:
1. Culinary Prestige
Eating fugu is considered a luxury and a symbol of bravery. It’s often served in high-end restaurants by highly trained chefs.
2. Cultural Tradition
In Japan, fugu has been eaten for centuries during celebrations, festivals, and family gatherings.
3. Unique Taste and Texture
Fans describe fugu as having a clean, delicate flavor and a firm, almost translucent texture that no other fish offers.
4. Thrill and Curiosity
For some diners, the excitement is part of the appeal—the idea of eating something dangerous, yet expertly crafted to be safe.
How Fugu Is Made Safe to Eat
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