"What appears to be a half-squid, half-octopus specimen found off Keahole Point on the Big Island remains unidentified today and could possibly be a new species, said local biologists.
The specimen was found caught in a filter in one of Natural Energy Laboratory of Hawaii Authority's deep-sea water pipelines last week. The pipeline, which runs 3,000 feet deep, sucks up cold, deep-sea water for the tenants of the natural energy lab."
Wow this is exciting news and raises all kinds of questions like will it be tough as tough as octopus or as tender as squid? Should we deep fry it or braise it and finish it with a gremolata? Will batter even stick to it?
Scientists haven't formally classified it yet and aren't sure if it's a new species or a strange and flavorful hybrid, but what should cooks call it in the meantime? Polpomari? Calapolpo?
And don't forget the most profound question of all: Will there be enough for an entree or will we have to run it as an app?
starbulletin.com | News | /2007/07/05/