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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 ...
A video shows the long creature with tentacles and large eyes floating through the water and excreting a cloud of greenish-yellow ink. ... The squid was spotted more than 3,600 feet underwater.
Arms and buccal mass of the squid Taningia danae.As in other Octopoteuthidae, the tentacles are absent in adults. Oral view of the bobtail squid Semirossia tenera Head and limbs of the bobtail squid Rossia glaucopis Oral view of male Bathypolypus arcticus with hectocotylus on arm III (left) Cephalopod suckers and configuration of suckers on tentacular club Serrated suckers of a giant squid ...
The NROL-39 mission patch, depicting the National Reconnaissance Office as an octopus with a long reach. Cephalopods, usually specifically octopuses, squids, nautiluses and cuttlefishes, are most commonly represented in popular culture in the Western world as creatures that spray ink and use their tentacles to persistently grasp at and hold onto objects or living creatures.
Calamari, which usually describes a fried squid dish, seems like a simple enough word to sound out. For most Americans, the word comes out as it’s spelled (“kal-uh-mar-ee”).
Loligo reynaudii, commonly known as the Cape Hope squid, is a 20–30 cm (7.9–11.8 in) long squid belonging to the family Loliginidae. In South Africa it is known as either calamari or chokka . It was previously treated as a subspecies of Loligo vulgaris , the European squid.
Heat the oil in a large skillet over medium-high heat. Add the bell pepper and garlic and cook for 3 minutes, until soft. Add the calamari and cook for 2 to 3 minutes, until golden brown, stirring frequently. Add the tomato sauce and red pepper flakes and bring to a simmer. Simmer for 3 to 5 minutes, until the calamari is tender.
Georges Cuvier's original illustration of an octopus hectocotylus, which he named Hectocotyle octopodis. A hectocotylus (pl.: hectocotyli) is one of the arms of male cephalopods that is specialized to store and transfer spermatophores to the female. [1]