I Ate the Deadly Fugu Fish in Japan

We visit Tokyo’s modern fish market and a specialized restaurant to learn where fugu comes from and why only government-licensed chefs can prepare it. We watch the chef remove the poisonous organs and prepare the fish in three ways: sashimi, deep-fried fish, and hot pot. We taste the fugu with ponzu and find it delicious and unlike ordinary fish, while discussing the risks involved.