Deep sea squid are reputedly full of ammonia so eating them is probably not a good idea.
That describes salmon. Huge amounts of sardines and other small, tasty fish are caught and ground into meal to feed farmed salmon. One writer on food described it as the equivalent of feeding cows and pigs to lions to make lionburger.
And if fresh ground lionburger tasted anywhere near as tasty (and was as reasonably-priced) as a fresh salmon filet, I’d probably have it for dinner two times a week, too.
I’m (not really) serious, does anybody know if lionburger is worth the expense? Could it perhaps become the new food-that-isn’t-really-that-good-but-we-eat-anyway-because-it-costs-bunches? I’d love for somebody to stick it to the lobster industry. 
ETA: Sardines are tasty, too. I’m more than happy to share them with my salmon dinner.
Definitely not for the risk. First, if it’s been prepared by a professional the risk is essentially near zero. It’s less than that of getting salmonella or listeria. When people talk about the risk of eating fugu, they always quote badly dated data from times when more people were fishing it and preparing it on their own. Farmed fugu doesn’t have any toxin at all. It’s fairly good tasting fish, somewhat akin to monkfish when simmered. In nicer supermarkets you can often find in sashimi, where it’s cut into almost paper-thin slices. Now, it appears to be true that in certain restaurants, some parts with trace amounts of toxin are served intentionally for its tongue-numbing effect. However, this is not as common as people would have you believe.
Does it strike anyone that wanting your tongue numbed is diametrically opposed to the main reason we want carefully prepared food instead of subsisting on PeopleChow?
The rest of the animal is fine though.
I would think cane toads would be inedible? 
I doubt it. The thing is, every time you go up a link in the food chain you lose a lot of efficiency. I don’t recall the exact numbers, but it takes a lot more than a pound of grass to make a pound of cow or antelope; and a lot more than a pound of antelope to make a pound of lion. So basically, I’d expect hypothetical “lion ranches” to produce lion meat that’s as much more expensive than beef as beef is more expensive than grass.
That had better be a damned good lionburger.
astro, regarging blowfish, I believe 1 ounce is 28.35 grams, not 28 milligrams.
You would not want to try eat a Capercaillie, although they are the largest member of the grouse family they make a very unpleasant meal.
They eat a lot of young pine shoots, and their flesh has a very strong taint of turpentine, even a hungry winter fox will turn its nose away from taking one.
The fox would have to be desperate to eat one.
Portuguese men-o-war? The cnidarian, not the cocktail.
We rarely ever eat accelerati incredibilis.
To bee porn Otto beep?
Chicken is so cheap because raising chickens is so efficient. 2 pounds of feed make one pound of chicken.
So to slightly hijack this, in a lot of science fiction there is a premise that alien life forms would be toxic/inedible by nature. Most of the examples here are only inedible because they are laced with things we can’t eat, but the underlying meat itself would seem to be digestable. Are there any life forms on earth that are inedible, not because they have toxins/poisons/etc in them, but because their basic biochemistry is incompatible with our own?
Chinese pussy can be delicious if cleaned properly before eating. I must say it’s not terribly filling, though. Still I’d have it every night if I could.
I remember reading some where that licking them causes hallucinations. The starfish thing I’m not so sure. Chocolate or regular?
As long as it’s not cold.
I can’t speak to the taste, or the economics, but there is one thing I think is worth mentioning: having fought some cowboys back in my wild youth, I don’t recommend it. Those fellas tend to be kinda tough.
I leave it as an exercise for the interested student to work out just how tough a guy who works on a lion ranch would have to be.
