Of course, if you’re actually able to find the delicacy in the U.S., it’s unlikely to make your “heart explode,” as the big guy was expecting: Sushi chefs must apprentice for two to three years before they’re allowed to carve around the creature’s toxic liver. As it turns out, there is someplace you can find it: Bar Masa. Until the end of the fugu season (late February or early March), they’ll be offering it deep-fried, as “fugu karaage.” (Homer would no doubt appreciate that.) The bony pieces are dredged in potato starch, fried, and served with a little salt and some sudachi lime. (It’s also available as sashimi.) Say it with us: C’mon, pal. Fugu me!