Pufferfish, known as Fugu in Japan, is becoming more dangerous due to rising sea temperatures. These warmer waters are causing different pufferfish species to interbreed, creating hybrid varieties that are difficult for even licensed chefs to prepare safely. Fugu contains tetrodotoxin, a potent neurotoxin that can be fatal, and chefs must undergo extensive training to remove toxic parts of the fish. AI
RANK_REASON Article discusses an environmental impact on a food delicacy, not a core AI topic.
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