By Katherine Harmon Courage
Not anyone knows the octopus. With 8 hands, 3 hearts, camouflaging epidermis, and a disarmingly sentient glance at the back of its hugely advanced eyes, how may it look something yet completely alien?
Octopuses were attractive people for so long as now we have been catching them. Many cultures have octopus-centric construction myths, artwork, and, after all, food. For all of our historical fascination and thousands of bucks’ worthy of recent study, despite the fact that, we nonetheless haven't been in a position to get a company take hold of on those enigmatic creatures.
Now, Katherine Harmon braveness, a veteran journalist and contributing editor for medical American, dives into the mystifying underwater global of the octopus. She stories from around the world of her adventures in Spain, Greece, or even Brooklyn, inviting us to event the clinical discoveries and deep cultural ties that attach us to the octopus.
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Additional info for Octopus!: The Most Mysterious Creature in the Sea
The building is a low-slung mid-twentieth-century number. There we meet Ángel Guerra, a well-groomed older man in a plaid button-down shirt. “My old boss,” Otero introduces him. After walking us upstairs to his tidy office, Guerra pulls up two decades-old rolling chairs and asks me what, exactly, it is that I have come to learn about octopuses. This is a question I was getting used to hearing after announcing to scientists, who had spent decades studying cephalopods, that I, with but a bachelor’s in English, a master’s in journalism, and a magazine job in New York City, was writing about octopuses.
Humans have been catching octopuses for thousands of years. We currently drag in more than fifty thousand tons of these muscly animals annually. People have caught them with lures, spears, pot traps, nets, and their bare hands. Culinary strategies are even more varied. You can order them boiled as a Spanish appetizer, baked into a Maltese pizza, pressed and sliced into Italian octopus soppressata, grilled as a Greek entrée, raw as Japanese sushi, or even half alive in Korean cuisine. You can also pick them up brined, dried, cured, salted, or frozen.
We walk down Vigo’s tourist strip, named for the pulpeiras. In this traditional octopus preparation method, women, the pulpeiras, boil the day’s octopus catch in big barrels right on the street. Off the main drag, in an old square, we step into a small restaurant with half a dozen wooden tables. Otero orders us a maritime feast and explains each dish as it arrives, carefully writing down the names for me in my notebook, being sure to include the Latin names of each species we consume. Everything is fantastic—fresh, light, and delicious—and the local Albariño white wine, with its slight bite of acidity, is perfect.
Octopus!: The Most Mysterious Creature in the Sea by Katherine Harmon Courage