In Tokyo, fugu/blow/pufferfish chef applicants currently need a cooking license and two to three years of experience, in addition to passing both written and practical performance tests.

Yet some areas of Japan require only that lectures be attended. Because of the vast difference in requirements, licenses are valid only in designated districts.

The fugu license holders are permitted to prepare the fish anywhere in Japan.

The reason for the licensing is because fugu contains lethal amounts of the poison tetrodotoxin in its inner organs, especially the liver, the ovaries, eyes, and skin. The poison in the fugu paralyzes the muscles of the consumer while they stay fully conscious; the victim is unable to breathe, and eventually dies from asphyxiation. Thus the requirement for a licensed chef to prepare the fugu.

Japan hopes to lift seafood exports by raising preparation standards for fugu. Exports of fugu are much smaller than those of mainstream seafood like scallops.

"Other countries say that it's easier to import fugu if it is regulated officially," said a representative of the International Fugu Association.

A changing ecosystem for fugu also raises concerns, as the fish migrate north due to global warming. The migration causes different pufferfish species to mate, increasing the number of hybrids. Consumers are more likely to fall ill or die from hybrids because the poisonous parts differ from those of the original species.

More Info: en.wikipedia.org