The bobtail squid stays alive because it attracts and keeps a specific kind of bacteria. Scientists still don’t know exactly how it does this, but new research could shed light on why some people get hit with the closely related flesh-eating bacteria.
We all love seafood — but the ocean can be a terrifying place. The ocean depths are home to some deadly and poisonous creatures… so of course, people always try to eat them. Here are the scariest fish dishes you could possibly eat.
The article is incorrect – they’re not beheading the squid. They’re cutting its abdomen off. The brain of a squid is wrapped around its esophagus (between its eyes) – it’s very much is alive and very much with brain when they start to pour soy sauce on it.
The fact that a cephalopod brain is wrapped around its esophagus is what renders those fantasies of future cephalopod overlords so silly, because a bigger brain would mean they’d starve to death.
As part of a sweeping review of nutrition recommendations, the Dietary Guidelines Advisory Committee recently reiterated the current seafood guidelines: Americans should eat a wide variety of seafood. The report also acknowledges the risk of mercury exposure from certain kinds of seafoods, and notes that women who are pregnant, nursing or may become pregnant should avoid certain kinds — tilefish, shark, swordfish and king mackerel — because of their high mercury content.
The panel withheld a recommendation about tuna, second only to shrimp in popularity in the United States. Current guidelines from the Food and Drug Administration and the Environmental Protection Agency warn pregnant and nursing women to limit tuna consumption to six ounces per week.
From reading the article, it does seem like a promotion for tuna/seafood. Flaxseeds and walnuts are a far better source, and have a better shelf life. Iodine? That’s what in common table salt, for sake of the fact that most diets are iodine deficient. Vitamin B12 is the most difficult to source of the B vitamins, depending on your diet (IE vegan).
Squid has been fished since ancient times from Japan to Portugal, but it wasn’t until legislative and demographic changes in the 1970s that American boats began catching squid for export, and even later that Americans developed an appetite for it.
“Thirty-five years ago there was hardly any squid landed in New York, New Jersey or Rhode Island,” says Emerson Hasbrouck, a senior educator for fisheries management at Cornell Cooperative Extension on Long Island, where he directed the marine program until retiring last year.
As a young marine scientist he recalls seeing vast schools of squid off Long Island, but they were largely ignored by American fishermen, considered bycatch or bait, since domestic demand was nonexistent.
But trawlers from Japan and Italy began showing up off the Atlantic Coast in the 1960s, in search of squid, and American interests took notice. The federal government restricted access to the Atlantic squid fishery from foreign vessels with the Magnuson-Stevens Act of 1976, which declared jurisdiction up to 200 miles from the coast. It was partly a Cold War–era assertion over waters that were generally considered international, and partly an attempt to plan marine management at a time when ocean traffic was increasing and many fish stocks declining.
Interesting read, but it’s agriculture oriented. It talks about demand, but offers nothing about why beyond mentioning calamari. There’s no vitamin K in squid – it’s a decent source of copper and selenium if you’re in need.
…The cephalopod—a spelling-bee favorite, from the Greek kephalē, for “head,” and pous or pod, for “foot,” by way of modern Latin—has been around for hundreds of millions of years. Evolutionarily speaking, it is far more distant from humans than the animals we tend to have moral quandaries about consuming. In characterizing the octopus, the CUNY biology professor Peter Godfrey-Smith has used language very similar to that of Lerner’s narrator: “It’s probably the closest we’ll get to meeting an intelligent alien.” With their ovoid, head-like mantles, octopuses even look the part. They have relatively large brains, three hearts, and a decentralized nervous system that confers incredible motor dexterity—and they can squeeze through any opening larger than their beaks. They’ve been observed to “walk” on the ocean floor and even dry land. They have remained inscrutable in part by being notoriously difficult lab animals. There are stories of them unplugging drains, disconnecting wires, and resisting the maze challenge. They are known to possess around five hundred million neurons—which is not such an impressive number when compared with the eighty-six billion in the human brain, but is notable for the fact that more than half of them are located in the animal’s arms. I like to think of an octopus as a blobby, eight-fingered hand, but with a mind of its own and the uncanny ability to change color, size, shape, and texture. And then I’m suddenly not so keen on the idea of eating it.
Don’t be so quick dismissing tasty humans! They breed like rabbits, and many are about as intelligent as an octopus. But some can’t open jars… Where do we draw the line? In front of the sushi bar, of course.
What is boils down to is” Octopuses aren’t cute… so its okay to eat them.