The puzzling thing about the pufferfish or blowfish is that it is highly toxic yet some people consider it a delicacy. That can make for a dangerous dinner. This book describes how the spikey fish got its name, how it fights off predators, where it lives, the strength of its toxins, and how a skilled chef can render it safe to eat.

Adult northern puffers were exposed for periods up to 45 days to either 30 parts per billion (ppb) of the organochloride insecticide methoxychlor, 20, 200 ppb of the organophosphorous insecticide methyl parathion, or to a combination of 15 ppb of methoxychlor and 10, 100 ppb of methyl parathion. These concentrations will produce approximately 5 percent mortality in 96 hours under the conditions of the experiment. Profiles were constructed on the effects of each insecticide on blood and tissue components. The visual patterns provided by these profiles suggest a means of identifying unfavorable environmental conditions before the appearence of obvious morphological or physiological changes.

How a frightened little fish avoids becoming a tasty little snack for a big hungry fish.

This is the first comprehensive book on the biology and ecology of pufferfish, also known as blowfish, swellfish, and globefish. Covering 197 species of pufferfish recorded so far from the marine, brackish, and freshwater ecosystems of the world, this important volume expounds on the toxins and associated poisonings of pufferfish. Importantly, the volume also explores the many uses of pufferfish, such as in aquariums, for their nutritional and culinary value, and for their emerging uses in the treatment of pain. Topics covered include: biology and ecology of pufferfish profiles of the world’s marine, brackish, and freshwater pufferfish species characteristics of TTX (tetrodotoxin) and STX (saxitoxin) of pufferfish pufferfish poisoning and symptoms: treatment and management aquarium uses of pufferfish nutritional and pharmaceutical values of pufferfish diseases and parasites of pufferfish and their management

Vol. 31, no. 1, Jan./Feb. 1928, commemorates "A quarter-century of the New York Aquarium."

In Luna Bay along the North Fork of Long Island, New York, Puffer the fish is making a batch of his famous chocolate chip cookies. While waiting for them to cook, he goes outside to water his seaweed garden, but then, disaster strikes! Puffer goes back inside to find someone has stolen his cookies. Puffer goes on a search to get his delicious cookies back. He travels through Luna Bay and asks his friends if they’ve seen his cookies anywhere, but nobody can help poor Puffer. Then, while retracing his steps, Puffer comes upon a big surprise. In The Curious Puffer, explore the charming underwater town of Luna Bay with Puffer and his adorable sea creature friends. In the colorful illustrations, see if you can spot some of the local landmarks that are well known to Eastern Long Island. Follow along with the enticing mystery of Puffer’s missing cookies, and see if you can figure out what happened to them.