The toxins mainly exist in the gonads, liver, spleen, eyes, skin, blood and other parts of pufferfish. The ovaries and liver are highly toxic, followed by the kidneys, blood, eyes, gills and skin, and the testes and meat are more toxic. It is weakly toxic or non-toxic. When cooking pufferfish, you must strictly and carefully remove the internal organs and eyes, remove the gills, peel off the skin, remove the tendons and blood, and wash repeatedly with clean water.