Detective Terry Lane, the hero in the mystery tale, Dead Men Kill, is trying to solve a series of murders caused by what appear to be zombies—and getting to the bottom of making a zombie proves to be even more peculiar when you throw a pufferfish into the mix.
While there appears to be no definitive evidence of zombies within the halls of science—with research and proof constantly challenged—the fact remains that zombies, or something close to zombism, must have some shred of truth to have catapulted the concept to such high levels of fame within popular culture. Witness George A. Romero’s 1968 film, Night of the Living Dead, and even Michael Jackson’s tribute to the undead in his unforgettable zombie video, Thriller.
Now a zombie, by definition, is a reanimated human body devoid of consciousness; in voodoo, it is a dead person who has been revived by a voodoo priest, and remains under control of the priest, since a zombie has no will of its own.
While opinions differ as to how you make a zombie, or what causes a person to become one, or why one should even become a zombie for that matter, a common element that seems to be agreed upon is that the key ingredient for a zombie is a fish—the pufferfish, to be exact.
Supposedly one of the ingredients a voodoo priest uses to create a zombie is found in the pufferfish, also known as a blowfish (and they do strike an uncanny resemblance to some zombies). Because of its slow, clumsy swimming style, the pufferfish developed two forms of defense. The first is its elastic stomach, which it can hugely inflate with water (and air if need be) to transform itself into a giant inedible ball. The second line of defense that almost all pufferfish have is the poison tetrodotoxin, which is lethal to most other fish, and up to 1,200 times more poisonous than cyanide. One pufferfish contains enough toxin to kill thirty adult humans, and unfortunately no known antidote exists. One of the side effects of this poison is paralysis. Cases have been documented of people ingesting it and appearing dead, but making a full recovery.
While one would think it smart to stay clear of “Mr. Puffer,” strangely, some of the meat of the pufferfish is considered a delicacy. It is called fugu in Japan, very expensive, and must be served by a licensed and trained chef who knows that a bad cut will mean almost certain death—and many such deaths do occur every year. The fugu, served raw, contains just enough tetrodotoxin to cause tingling and lightheadedness, making for no doubt what would be considered a very exciting, if not stressful, evening out.
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