Both wild puffer fish and cultured puffer fish contain toxins. The toxicity of cultured puffer fish is lower than that of wild puffer fish, but it still exists in fish eggs, blood, skin, eyes and liver of cultured puffer fish, among which fish eggs and liver are the most toxic.

The puffer fish can be eaten after processing and cooking, but the chef who processes puffer fish must undergo special business training and obtain certain qualifications before taking up his post. Toxic wastes such as ovaries and livers after treatment should be treated in a centralized and unified way.

Note: puffer fish is forbidden to be processed by itself, and can only be eaten after being processed by a chef with a puffer fish cooking license.

Tetrodotoxin is not produced by puffer fish itself, but comes from a special kind of bacteria. The bacteria enter the puffer fish by parasitizing on plankton, or live directly in puffer fish. The puffer fish can tolerate this toxin and use it as a means of mutual destruction with natural enemies.

Some species of puffer fish have low ability to deposit toxins. After artificial cultivation and control of breeding conditions, it is actually non-toxic. 20 16 the state liberalized the management of fugu rubripes and fugu obscurus. Units that have obtained business qualifications can legally operate these two kinds of cultured puffer fish, and consumers can safely eat them.