@article{1436569,
      recid = {1436569},
      author = {Mouritsen, Ole G., and Styrbæk, Klavs,},
      title = {Octopuses, squid & cuttlefish : seafood for today and  for the future /},
      pages = {1 online resource (xiv, 278 pages) :},
      abstract = {Humans everywhere have always been fascinated by  octopuses, squid, and cuttlefish, known biologically as  cephalopods. They evolved hundreds of millions of years ago  and are related to molluscs such as mussels and snails.  They can grow to an enormous size with eyes as big as  footballs, but they still live for only a couple of years.  They mate once in their lifetime and die shortly after.  They have blue blood and three hearts and they can shoot  out jet-black ink. They have a brain and have behaviours  that could be interpreted as signs of intelligence, even  though more than half of their brain is distributed in  their arms. They are colour blind, but they can change the  colour of their skin in a flash. They are masters of  disguise and are able to alter the texture of their skin  and the patterns displayed on it at lighting speed. They  can also taste using the suckers on their arms. They can  move extremely fast thanks to a jet-propulsion system built  into their body cavity. Although they are soft-bodied and  look vulnerable, cephalopods are formidable predators.  Octopuses have arms that are so strong that they can exert  a force equal to hundreds of times their own body weight.  Squid and cuttlefish can shoot out a tentacle to capture  prey at the speed of a javelin thrown by an expert athlete.  Cephalopods are, however, so much more than just  fascinating creatures with strange physical  characteristics. They are a nutritious, delicious protein  source that has found a place for thousands of years in  many food cultures around the world. As squid, cuttlefish,  and octopuses are native to virtually all parts of the  ocean, they are an excellent and available alternative to  meat from terrestrial animals. This book is written to  promote the overall place of cephalopods in home kitchens  and to inspire the uninitiated to add them to their diet.  It describes the many facets of their anatomy that play a  central role in their potential use as healthy, diverse,  and interesting food sources, with a particular emphasis on  their taste and texture. By way of an assortment of  recipes, the authors hope to dispel the myth that it is  difficult to prepare delicious dishes using squid,  cuttlefish, and octopuses. In addition, there are  contributions to the on-going discussions about how marine  resources can be exploited more responsibly in a  sustainable manner. Ole G. Mouritsen is a professor of  gastrophysics and culinary food innovation at the  University of Copenhagen, president of the Danish  Gastronomical Academy, and director of the Danish national  research and communication centre Taste for Life. Klavs  Styrbk is a chef and leader of the gastronomic enterprise  STYRBKS, which includes a gourmet restaurant, a cooking  school, a catering service, and a product development  branch.},
      url = {http://library.usi.edu/record/1436569},
      doi = {https://doi.org/10.1007/978-3-030-58027-8},
}