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Like other bobtail squid, southern dumpling squid have a light organ fuelled by symbiotic bioluminescent bacteria. The light organ, which is butterfly-shaped, is situated in the mantle cavity and is used to cancel out the bobtail squid's silhouette. There are large semi-circular fins on the rear half of the mantle.
This fresh squid is 산 오징어 (san ojingeo) (also with small octopuses called nakji). The squid is served with Korean mustard, soy sauce, chili sauce, or sesame sauce. It is salted and wrapped in lettuce or perilla leaves. Squid is also marinated in hot pepper sauce and cooked on a pan (nakji bokum or ojingeo bokum/ojingeo-chae-bokkeum ...
The list includes records of giant squid (genus Architeuthis) either supported by a physical specimen (or parts thereof) or—in the absence of any saved material—where at least one of the following conditions is satisfied: the specimen was examined by an expert prior to disposal and thereby positively identified as a giant squid; a ...
Euprymna hyllebergi have been observed burrowing into the sand and burying themselves to create a coat of sand over their bodies. When beginning to burrow into the sand, E. hyllebergi use a mix of rocking their mantles, fin beating, and water jetting to dig their way beneath. To completely bury themselves below, they sweep their third arm ...
Bobtail squid (order Sepiolida) [1] are a group of cephalopods closely related to cuttlefish. Bobtail squid tend to have a rounder mantle than cuttlefish and have no cuttlebone . They have eight suckered arms and two tentacles and are generally quite small (typical male mantle length being between 1 and 8 cm (0.39 and 3.15 in)).
Ojingeochae bokkeum, a Korean dried squid stir-fried in gochujang chili paste "Chewing gum of the Orientals" is the tagline for a Singaporean snack, Pon Pon, seasoned and prepared dried shredded squid. [4] It was sold in the early 1960s in Singapore as Pon Pon, and later as Ken Ken, before the ban on chewing gum in Singapore in 1992. [5]
Ojingeo-jeot (오징어젓) or salted squid is a jeotgal (젓갈, salted seafood) made by salting and fermenting thinly sliced squid. It is a popular banchan (side dish) with high protein , vitamin and mineral contents.
Idiosepius pygmaeus, also known as the two-toned pygmy squid or tropical pygmy squid, is a species of bobtail squid native to the Indo-Pacific. It occurs in waters of the South China Sea, Japan, Philippines, Palau, Indonesia, Northern Mariana Islands, as well as northern and northeastern Australia. It inhabits shallow, inshore waters. [3] [4]