The fish you need a license to touch

Today, and February 9th annually, has four different blowfish / pufferfish related anniversaries. In Japanese, the blow / pufferfish is called "Fugu".  In Japan, blowfish isn’t just another seafood — it’s a test of skill, discipline, and trust, because you need a license to touch!

Preparing fugu requires a license so strict that chefs train for years before they’re even allowed to take the exam. The reason is simple: parts of the fish contain tetrodotoxin, a naturally occurring poison far more potent than cyanide. One slip of the knife, and the consequences can be fatal.

Thankfully, licensed chefs learn to remove the toxic organs with almost surgical precision, transforming a dangerous creature into a winter delicacy served as sashimi, hot pot, or even deep‑fried. If you ever want to try fugu, Japan is probably one of the safest places to do it. But make sure that you visit somewhere with a licensed chef.