Remove the inedible parts: Using a fugu-hiki, a long, flexible knife, chefs cut away the skin, liver, ovaries, and guts. These parts contain tetrodotoxin, a poison that's 1,000 times more potent than cyanide and has no antidote. Wash and gut: Wash off the jelly with salt, remove the eyes, and gut the fish, being careful not to puncture the liver or ovaries. Fillet: Cut against the bone to fillet the fish as you would sashimi. Boil the head: Cut the head into a few pieces and boil for use in a stew. How to prepare the world's deadliest dinner | Food | The Guardian Fugu is served in specialty shops and high-end restaurants, and is often prepared as sashimi or nabemono. It has a light, refreshing taste with a firm texture and a hint of sweetness and umami. Some say there's a tingling sensation on the tongue from the poison, but this may vary.