or perhaps a well trained pet? 
Reminds me of the battle octopus on iron chef where one got loose and made a break for it=)
Like John Mace, I just had fugu in Japan within the last month. It was sliced paper thin and arranged on a large platter, along with bits of boiled fugu skin. I think we were served about 10 slices for around US$30.
I didn’t experience any tingling on my tongue, and had never heard of that until reading it in this thread. I found the fugu to be rather bland and tasteless–definitely not some of the best sashimi I’ve ever had. However, I did find the boiled skin bits to be much better tasting.
I guess posting in this thread before bedtime last night got my brain working-- I had a dream that I was once again in Japan eating fugu. Mmmmmmmmm!!
If you’re not familiar with Japanese food, it might take awhile to appreciate it. You don’t get a lot of strong flavors and it’s very unusual to use spices to “enhance” natural flavors. Freshness and purity is key. I still cringe when eating at a Japanese restaurant and one of my friends pours soy sauce on his rice. Unthinkable!
If you can lose some of your preconceived ideas about what food should should taste like, a Japanese meal can be an almost spiritual experience. It gets even more spiritual the more sake you drink! 