[Pufferfish, Blowfish, Boh-guh (korea),
Family Tetraodontidae, usually some species of genus Takifugu
(commonly Takifugu rubripes (photo)), Lagocephalus or
Sphoeroides but also Diodon]
A family of fish that puff up to several times their normal size when threatened, common in tropical seas, particularly near reefs. Fugu is considered a great delicacy in Japan (and Korea) where it is extremely expensive and served raw in highly decorative arrangements. It's prepared only by trained and licensed fugu chefs - because the eyes and internals are so toxic one fish can kill 30 people.
Non-toxic fugu can be farm raised because they don't make the poison
themselves, they have to consume certain bacteria to do it. Non-toxic
fugu has generated little interest - without the risk of death it's just
another fish. Puffers have long been eaten in
Florida but are now banned taken from some waters due to a different bacterial
toxin. Fugu is not considered threatened but is not generally marketed in
North America. Photo by Chris 73
distuributed under license
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A plate of fugu sashimi. When you're paying that kind of money you get
some pretty fancy presentations. Photo distuributed under
license 
The most familiar puffer fish, Diodon holocanthus, is sometimes used
to prepare fugu dishes.