Posted on 12/10/2012 3:32:42 PM PST by NormsRevenge
APTOS -- California Department of Fish & Game scientists are investigating why hundreds of dead squid washed up on Aptos-area beaches roughly from Rio Del Mar to Pleasure Point on Sunday.
Many of the squid remained on the sand at Rio del Mar State Beach on Monday, and a sea of seagulls gorged themselves. State Parks officials said they were just advised of the issue Monday and that their resource specialists had just started looking into it.
Fish & Game promised a statement later Monday.
In late October, about 100 squid beached themselves in Pacific Grove, the Monterey Herald reported.
At that time, scientists said they were not sure why the Humboldt squid washed up near Hopkins Marine Station, but a Hopkins University professor, William Gilly, said he suspected that squid venture out of their normal breeding grounds in Baja's Sea of Cortez during El Niño years, when warmer water creates an inviting environment for them.
"When they re-colonize an area, the vanguard usually goes through this kind of stranding behavior," said Gilly, who has studied the Humboldt squid for more than two decades.
Starting with the El Niño of 1997, the squid, which grow to 6 feet and 100 pounds in their native Baja, have been spotted in the Pacific Ocean about 300 miles offshore from Canada to Chile, including several sporadic sightings in Monterey, the Herald reported.
(Excerpt) Read more at mercurynews.com ...
time to ask a local expert
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Is Humboldt squid edible?
deep fried , beer batter OK?
And this is Bush’s fault, I suppose?
Squid fishing is fun. When a squid is hooked, it fights back by squirting the fisherman with water and when boated, it squirts him with ink.
Hundreds?
30 years ago I saw many Thousands
TT
“Is Humboldt squid edible?”
Humboldt squid eat you! They are reputed to grab Mexican fisherman who fall in the water and drag them down, never to be seen again.
So why is this fun? Or did you mean it is fun to watch from a safe distance?
Someone must have told them about the Mayan calendar and they committed suicide.
Lemmings in reverse.
Nice...
Fleet week!
Bar fights, heavy drinking, squids getting into all manner of trouble. just like the old "John Wayne days"
Yea Baby that's the ticket...
Squid vs. banana slugs.
On an unrelated note the Detroit Redwings were in town for some R&R.
Tried to make pasta sauce with them a few years back, it was awful. They are big and thick, the one I bought was about 3+ lbs. and the flesh was about 3/8” thick. The best tasting ones are in the N/E. The ones here in FL are about the size of the N/E squid. Best for deep frying and superb pasta sauce.
Squid - they are always too early — it was suppose to be 21 DEC when they were suppose to do that...now no one will be freaked out...calamari anyone!
That was about the same thing I thought when I read the headline.
It’s especially fun to catch squid on a hot day, on a hot day, when they shoot streams of water at you.
To catch squid, you need a squid jig, a plug studded with sharp spines—they will slip off a regular fish hook. Squid aren’t very smart, so when you throw out your jig into a school of squid, one will almost always grab it. Soon, you’ll have a bagful.
no all you need to catch a squid is a half way attractive female in a short skirt with a bottle in her hand. or is that just army aviators.
“Release the Kraken!”
“What, no Kraken?” “
OK. Release the Calamari!”
Wash it thoroughly and get it on ice asap.
Take off the head, gut it, fillet it and remove all membranes.
Soak the fillet in milk (or buttermilk) for 24 hours.
Cut the fillet into half-inch-thick, 6-inch by 8-inch pieces and tenderize each fillet by pounding. Wrap the strips around two slices of pepperjack cheese and a strip of Ortega chile.
Secure the fillet with toothpicks on the ends and in the middle. Dilute each egg white with a tablespoon of water for each egg, and whip until foamy. Dip the fillets into the egg foam.
Bread the fillet in a mixture with two parts white corn meal to one part corn starch.
Fry in peanut oil, @ 320 to 350 degrees, for three minutes or so on each side.
Top it with drawn butter, garlic and lime juice and salt to taste.
Garnish with beak.
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