It is sold in Long Island or along the coast of Shandong Province. Pufferfish can be caught in the sea all year round, and usually in the Yangtze River and Pearl River in summer. It tastes good, but it's not that delicious.

The reason why so many men died is simple: puffer fish is poisonous. The puffer fish meat contains less toxins, while the ovary, liver and blood all contain more toxins. But once the puffer fish died, the toxin began to penetrate into the meat.

So the processing of puffer fish is very strict. Each puffer fish needs to go through 30 procedures to detoxify, and it takes a skilled chef 20 minutes to complete it. Before eating puffer fish, fish out with a net bag, cut off the fins with a knife, cut off the fish mouth, gouge out the fish eyes, peel off the fish skin, then cut open the fish belly, take out the highly toxic viscera such as fish intestines, liver, ovaries and kidneys, and then cut the puffer fish meat into small pieces and put them in clean water to wash off the poisonous juice.