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I think a chef's main task involves carefully removing the parts of a fugu where the toxins are known to be concentrated.

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Of course, but if they're not always successful, their secondary task should perhaps be to test their food to make sure it's safe.

Yeah I feel like science and some test strips would do the job. But eating blowfish to begin with is ridiculous, and based solely on tradition. Testing for toxins could be seen as disrespecting the tradition.

>Yeah I feel like science and some test strips would do the job. But eating blowfish to begin with is ridiculous, and based solely on tradition.

Citation needed. They ate it centuries ago too, before they even had a tradition of eating it.

It's more bravado than tradition. They don't eat it because "our ancestors ate this too", but because they like the challenge. Who with any sense of bravado wouldn't?

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