I've never had them before but I gather this is a seasonal thing, so if you're craving them, the fish-ladies at the Union Square Greenmarket (on Wednesday's) had them last Wednesday, and they were delicious. I just broiled them very simply since it was my first time, I really wanted to taste them -- tender, slightly sweet, meaty white flesh, no little bones. You can pick them up like a drumstick (it's just the tail of the blowfish, not the body) or use a knife & fork like a civilized person. If the fish-ladies had them then they're probably around at the fish markets too (or maybe they always are and I just never noticed). They are NOT like the Japanese fugu - no need to worry about near-death experiences, although if you get one with a bit of an organ still attached, get rid of it, it's gross.