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Story summary
- Japanese fugu chefs now face safety risks because warming seas create hybrid pufferfish with unknown toxins.
- Warmer waters push different pufferfish species into the same habitats, causing interbreeding.
- Researchers have not fully characterized the lethal toxins produced by these hybrid fish.
- Since 1958, chefs must obtain a licence, a two-year process that rejects two-thirds of applicants.
