[JACKRUSSELL]

Eiji Hata with a fugu, which sells for about $300 at market. (Ko Sasaki for The New York Times)

Yoshihisa Ohta and a worker inspecting a tank in Yobuko, Japan, where Mr. Ohta has raised nonpoisonous fugu for eight years. (Ko Sasaki for The New York Times)

[NaughtiusMaximus]

Play “Fuguhunter”: five hybrid livers and one traditional liver on a plate.

Chopsticks ready?

[Caipirabob]

I think for outsiders, the prevailing question is "Is the meat really all that good?". I mean, is there truly a demand for the meat in itself for the flavor? I've always viewed the consumption of Fugu as a gourmet extension of the thrill seeking experience. For all I know it "tastes like chicken".

So really, unless we have a credible advocate of Fugu meat outside of the regular consumer base who will vouch for the taste, I'd be biased against the non-lethal farmed variety.

I know that sounds bad from a pro-life perspective, but I'd take the same stand for those in favor smoker's rights, sky diving and eating Chinese food in China.

They are there for the risk, personal challenge and the pleasure of it. Death is a possibility, but not the objective.

[Ronin]

Makes no nevermind to me, I’ve never had it and never will, but knowing my Japanese friends as I do, I suspect they will turn their nose up at the poison-free fish.

[RayChuang88]

This is a case of new technology running smack against Japanese tradition, which can be quite strong in that country. The only equivalent here in the USA would be to make a high-quality “beer” with alcohol under 0.5% content.

[BfloGuy]

A town that can produce poison-free fugu has a comparative advantage that even David Ricardo never dreamed of.