Posted on 04/16/2025 6:09:38 PM PDT by BenLurkin
A colossal squid has been filmed in its natural environment for the first time since the species was discovered 100 years ago.
The 30cm-long (11.8in) juvenile was caught on camera at a depth of 600m (1,968ft), near the South Sandwich Islands in the south Atlantic Ocean.
A team of scientists, led by a University of Essex academic, recorded the footage in March during a 35-day quest to find new marine life.
Experts believe colossal squid can grow up to 7m (23ft) in length and weigh up to 500kg (1,100lb) - making them the heaviest invertebrate on the planet.
(Excerpt) Read more at bbc.com ...
I didn’t even read the entire title. They had me at colossal squid.
So if they’re larger than ordinary, run-of-the-mill squids, is their meat tougher? I suppose I could braise it.
Depth of 2000 feet. Amazing.
Very cool to actually see one of these beasts.
Giant meteor. Colossal squid. Whatever. Let’s just get this over with.
And smells far worse.
I tried Calamari once, when I was in Mallorca, Spain.
It tasted like boiled rubber bands in lime and garlic sauce.
Not the biggest fan.
Sharks probably find the squids rather tasty.
It’s not for everyone, but I would recommend giving it another try, preferably fried. Weird texture, but it’s not all bad. I used to work for a restaurant that breaded and fried it, and served it with an ancho chili mayo, pretty tasty.
Cutting thawed calamari “steaks” sucks, best done when they’re still mostly frozen.
Where’s Captain Nemo when you need him?
The ULTIMATE Democrat!
Now I’m a little curious.
I’ll keep your suggestions in mind if I ever conduct another SEE Food experiment.
The heaviest invertebrate on the planet is Rosie O’Donnell.
I dont know what the situation is with colossal squids but the reason people wouldnt eat giant squids that is the intense levels of ammonia.
I’ll break out my wok, throw in extra virgin olive oil with minced garlic on medium high heat. Toss in thawed and dry squid, then thawed and dry shrimp after the squid is about 30 percent cooked. After all that is nearly done, I’ll throw in 2 quarts of heavy cream and a tub of grated Parmesan. Keep stirring, then add cooked fettuccine.
Amazing stuff.
I had it in London and it tasted like what I imagine an O Ring on the Space Shuttle would taste like and was served with mayonnaise.
Here, it is friend and served with marinara or a sweet spicy sauce and is very good.
If a 12 inch squid is colossal, at over six feet tall I must be a giant midget.
I suppose I could braise it.
You could cut rings out of it, braise them and mount them on your car.
Now a friend and I used to get the best salt and pepper squid
from a place here in Atlanta but they used young squid and we would always ask for more tenticles.
Yum, spicy fried squid...
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