On Tue, 27 Jan 2004 17:56:06 GMT, I read these words from "Madra Dubh"
<ccaine@worldnet.att.net> :

>
>"Helen Ramsay" <r@hotmail.com> wrote in message
>news:bv4rvl$o3ct2$1@ID-207901.news.uni-berlin.de...
>> "Madra Dubh" <ccaine@worldnet.att.net> wrote
>>
>> > As I sit here racking my brain, I cannon remember the name of that
>> very
>> > poisonous fish which is considered such a delicacy in Japan.
>> > I believe the chefs have to be specially trained and certified before
>> they
>> > can carve one of the little fellows.
>> > Amateur chefs miscarve the fish, cutting into the poison glands, and
>> take
>> > out a number of people every year.
>> > (Fuju?)
>>
>> That's it. Fugu/puffer fish. I'll pass thanks:)
>
>You know that even with the best of chefs, enough of the poison is released
>to cause a slight numbness of the lips.

Bit like T*l*sk*r then ?

-- The Despicable Stewart
-- Perfidious Alban
-- http://www.ian-stewart.pwp.blueyonder.co.uk