“Fugu” is the delicacy in Japan prepared out of:

Correct option is A

Fugu dishes are made from pufferfish (family Tetraodontidae) and require licensed chefs because tissues contain tetrodotoxin (potent neurotoxin).
Toxin & Safety (pointers)
Toxin: tetrodotoxin concentrated mainly in liver, ovaries, skin, and sometimes intestines.
Regulation: strict licensing and training; licensed chefs remove toxic parts to make safe sashimi, soups, etc.
Risk: improper preparation can cause fatal poisoning (respiratory paralysis).
Culinary / Cultural Notes
Considered a high-status delicacy; served in thin slices (fugu sashimi), hot pot (fugu-chiri), or fried.
Cultural value in Japan; seasonal specialty.
Notes on other options
Pomfrets, mackerel, sharks are not used for fugu.