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Amphioctopus aegina, commonly referred to as the marbled octopus or the sandbird octopus, [2] is a bottom dwelling species residing in the coastal zone of the Indo-West Pacific. [ 3 ] Planktonic hatchlings and eggs are laid by females predominantly during the months of January and October, however they have been known to reproduce year-round.
These octopus eat mainly fish and crustaceans. They hunt at night and can be observed foraging over reef flats or on sand and gravel substrate during nightly low tides. [3] Hunting consists of probing long arms down holes or enveloping small coral heads within the webs and using the arm tips to flush prey into the waiting suckers. [4]
The koromodako is a terrifying octopus-like yōkai that lives in the ocean that borders Kyoto and Fukui. While they appear small, the koromodako can grow to large sizes if they are threatened. They can become large enough to engulf fish, large ships, and anything that might eat them.
It has the common name algae octopus due to its typical resting camouflage, which resembles a gastropod shell overgrown with algae. It is small in size with a mantle around the size of a small orange ( c. 7 cm or 3 inches) and arms 25 cm (10 inches) in length, and is adept at mimicking its surroundings.
Though they are common, Octopus mercatoris are rarely seen. The Caribbean dwarf octopus is mainly nocturnal, hunting by night and staying in a cave during the day. While most octopuses are cannibalistic, O. mercatoris is less cannibalistic than other species, and is sometimes found in small groups under rocks. They eat crabs, shrimps, and small ...
To understand the inner details of octopus lives, researchers dived for about a month at a reef off the coast of Eilat, Israel, and tracked 13 octopuses for a total of 120 hours using several cameras.
In 2004, Gleadall resurrected the genus Schizoctopus and assigned Octopus fangsiao as the type species. [4] In 2005, Huffard and Hochberg, arguing that Robson's designation of Octopus membranaceus as a nomen dubium was premature and considering it a valid name, resurrected the genus name Amphioctopus for the Octopus aegina species complex.
Octopus is a common ingredient in Japanese cuisine, including sushi, sashimi, karaage, stew, sour salad, takoyaki and akashiyaki. Takoyaki is a ball-shaped snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps , pickled ginger, and green onion.