Fugu, or the flesh of the blowfish, can be deadly if prepared the wrong way, as anyone who has seen the Simpsons episode where Homer is given 24 hours to live after having it served to him by an inexperienced chef can attest. (Actually, he’s given 22 — says Dr. Hibbert: “I’m sorry I kept you waiting so long.”)

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!