The scientific name refers to the four large teeth, fused into an upper and lower plate, which are used for crushing the shells ofcrustaceansandmollusks, their natural prey. Even though pufferfish are poisonous, the meat of some species is eaten inJapan(as 河豚, pronounced 'fugu'),Korea(as 복 bok or 복어 bogeo ), andChina(as 河豚 hétún). It is prepared by specially trainedchefswho know which parts, and how much of them, are safe to eat.
Aside from extant pufferfish, there are also prehistoric pufferfish, likeZignoichthys. Some people also keep pufferfish aspets.