"there are no chefs that don't cut fugu wrong from time to time" This doesn't seem to be the case: fugu preparation is licensed and regulated, and deaths are v

"there are no chefs that don't cut fugu wrong from time to time" This doesn't seem to be the case: fugu preparation is licensed and regulated, and deaths are very rare indeed. I can't find exact numbers offhand, but according to a paper cited on Japanese Wikipedia, there were 315 fugu poisoning incidents in Japan in the 10 years from 1996 to 2005. Of those, 31 were fatal, and of those, the majority were due to preparation by unqualified individuals (presumably those who had caught fugu themselves). Given the quantity of fugu consumed nationwide, it seems reasonable to say that, in fact, most chefs never cut fugu wrong - or at least that most chefs never serve wrongly cut fugu. https://ja.wikipedia.org/wiki/%E3%83%95%E3%82%B0#.E3.83.95.E3.82.B0.E3.81.AB.E3.82.88.E3.82.8B.E9.A3.9F.E4.B8.AD.E6.AF.92 https://ja.wikipedia.org/wiki/%E3%83%95%E3%82%B0#.E3.83.95.E...