How do chefs remove the poison parts from the fugu?

Chefs trained in preparing fugu, or pufferfish, meticulously remove the toxic parts, primarily the liver, ovaries, and skin, which contain lethal tetrodotoxin. They use specialized knives and techniques to ensure that no poison contaminates the flesh. In many countries, only licensed chefs who have undergone rigorous training and certification are allowed to prepare fugu, ensuring safety for consumers. Proper preparation is crucial, as even a small mistake can lead to poisoning.