bofh wrote: > http://www.theregister.co.uk/2009/01/27/blowfish_poisoning/
Actually, they knew what the deal was since only an unlicensed chef/restaurant would serve organ meat. Even nicking the organs can be trouble, especially since there is seasonal and individual variation in the strength. A similar case decades ago ended differently. Two having died in their home province were cremated right away and the third wasn't. Because of paperwork the third had to be shipped back to his home province and, during the delay, woke up before cremation/burial/embalming. -Lars
