'Splains alot, and I'm glad there's some scientific monitoring going on.
These giants of the deep are still one of earth's marvels and mysteries.
Their disappearance from their usual "haunts" in the last couple years has been troubling.
Problematic for the squidders who've made their living out on the Lantern City that pops up each night in the black waters just outside the Santa
Rosalia harbour, and of great concern for those folks who have a deep regard for the health and habitat of creatures that call the Sea of Cortez their
home.Skipjack Joe - 11-18-2011 at 01:08 AM
Like many nomads, I have been interested in the appearance and disappearance of squid in the cortez. And have followed Gilly's work with interest. He
seems to be the only scientist gathering data out there.
However, I am really skeptical about his conclusions so much of the time. It just seems as though he makes far more reaching conclusions than his data
provides.
For example. They disappear from their previous territory in Santa Rosalia and he finds them in greater numbers in the Midriff area. So he concludes
that their prey disappeared due to El Nino waters and found alternate prey in the northern cold waters (actually in an earlier paper he postulated
that earlier they were in the Santa Roslia area due to upwelling which was lost with El Nino).
Well that seems to make sense. Only now the El Nino is gone and they haven't come back to Santa Rosalia. So now he's telling us that they can't
remember how to return?
Quote:
Part of the reason that the squid haven't returned sooner, Gilly said, is that their generational memory is very short.
Whoa. Hold on a minute. They knew how to move north when food got scarce but now they can't remember how to go south where food is rich? And how do
you measure memory in a squid? He doesn't really have anything to support this. It's more conjecture because his previous conjecture (why they moved
north) is not supported by current facts. IMO Mr Gilly should state as fact that which he has shown as fact and nothing more.
You read articles like this and are never sure whether this is what the noted scientist, a Stanford professor, said or whether this is a writer's
interpretation of what Gilly said.Osprey - 11-18-2011 at 07:48 AM
Skip, I'm with you on this one. That's just one big guess on Gilly's part. Generational imprinting in all kinds of organisms point to the fact that
many can pass migration/feeding information on to those things that have short lives.
The mayfly only lives 24 hours -- that's long enough for it to mate. Then it dies.
My guess on mayflies is as good as Gilly's on squid. That a dying mayfly male might say to a newborn "I wish I knew this morning what I learned this
afternoon, son"
smells fishy
Mulegena - 11-18-2011 at 08:51 AM
Excellent points, Skipjack & Osprey.
That "red flag feeling" stays with me after re-reading this article. That the Humboldt squid are plagued by a limited, short genetic memory as the
researcher's explanation of the squid not returning south just doesn't seem fitting. If it was food that has taken them north, it'll be the quest for
food that brings 'em back south, I'd imagine.
Without reading Gilly's paper as published (I assume its published) I question the scientific basis for this conclusion. In the photo those were
exceedingly small individuals laid out and being examined. That they were sexually mature Humboldt squid is itself questionable, which is thought to
be at about age three, I believe.
Throughout all species, migration is generally food-driven survival instinct... unless you're of the distinct sub-species taxonomy of the party animal
commonly known as a Baja Nomad, driven south by any number of vague urges as diverse as a need for wide open spaces or an unquenchable thirst in
pursuit of Pacificos. Baja Nomads defy classification-- sometimes they have no class at all!
Takes one to know one.castaway$ - 11-18-2011 at 12:21 PM
We have pulled a few of these to the boat in the past while fishing for YT's off the north end of San Marcos, always wondered are they good eating? If
so, how do you clean one so you get the nice big calamari steaks?Cypress - 11-18-2011 at 12:37 PM
castaway$, The small ones are good, deep fried, sorta like Chicharrones. The large ones? Big chunks of squid? I'll pass.Pescador - 11-18-2011 at 01:43 PM
Quote:
Originally posted by Cypress
castaway$, The small ones are good, deep fried, sorta like Chicharrones. The large ones? Big chunks of squid? I'll pass.
That is because you have never had it prepared correctly. When I get time I will put a recipie in this section that is to die for. Bill Hammel and
Bonnie who live at San Lucas Cove are the developers of this recipie and when they make squid and bring it to a party, that tray disappears first. It
is beyond delicious if done properly..Cypress - 11-18-2011 at 01:50 PM
Pescador, Anything related to fishing/seafood? When you post, I'm listening.Pescador - 11-18-2011 at 01:58 PM
Okay, the first thing is that you need to trim the skin on both sides of the body. The swimming mantle is not used, as the only good part is the
round body which is cut open and emptied of the innards and you are left with a large slab of meat. Tentacles are dealt with in a whole different
manner.
Mix together the following: Equal parts of Wondra Flour, Parmesan cheese and then add garlic salt, onion salt and celery salt to taste preference.
Crush finely Saltine Crackers and ad about 20 percent of Granulated Corn Flakes
Breading
+Roll Calamari into flour mixture, cover well
+Dip into well beaten eggs.
+Roll into Cracker mixture and cover well
Pan Fry in oil until Golden brown
Chream Cheese Sauce for dipping
4 oz. Philadelphia Cream Cheese
2 tblsof Butter
Add enough milk to make a thick sauce.
2-3 finely chopped serano chiles
A couple of drops of Worcestershire sauce
A dash of white pepper
Mix dip together and cook on slow heat about an hour. Preheat before serving.
ANOTHER SQUID RECIPE FROM AN OLD GRINGO-AMIGO
Pompano - 11-18-2011 at 03:12 PM
Another super squid recipe...from an old amigo.
The following squid recipe was one my old friend, Roger Page, a renowned chef from Seattle. He prepared it many times for a applauding crew at his
Posada hilltop home and also many times on my Coyote patio. It was truly delicious..as were all of Roger's other squid creations.
I picked this one because it's easy and quick...Roger was famous for his easy, simple, and scrumptuos recipes. Try it sometime...and drink a toast to
my old sidekick.
Rog's marlin steaks. I recall a marlin dinner party long ago when the fish was throat cut and could not be released. 45 happy, sated, Mulege folks
enjoyed a superb marinated and expertly barbequed marliin steak that night. Some of those Mulege folks will be reading this..and remember.
Over the years, Rog cooked us great dinners from every creature and plant on earth and in the water. I did pass on some mutton in Wyoming one time.
I don't do ewe.
'aquaholic' ROGER PAGE'S LAST POST ON BAJA NOMADS..it was about catching, cleaning, and eating Baja Humboldts...
posted on 2-20-2008 at 10:39 AM
"We've caught and cooked many of the Humboldt squid, and they are delicious, if done correctly. They are easy to clean, using only the mantle. After
the mantle is removed, the thin, colored layer can be removed. I cut the mantle into steak sized pieces, and remove the rubbery layer from BOTH sides.
This is critical. The meat will curl and have a rubbery texture when cooked if this is not removed. This is best done with a very sharp and long filet
knife.
One of our favorite ways to cook them is to cut into 1/2 to 3/4" wide strips, dip in beaten eggs, and roll in saltines made into small crumbs with a
pie roller (or, Pacifico bottle). Fry in butter, and serve with favorite dips. One favorite is to take a small bowl of mayo, add the juices of a
couple limons, and curry powder. Sit back with a cold cerveza and enjoy. "
Rog passed away after a long fight with cancer, a few months after his last post. Miss you, compadre....AND your cooking.BornFisher - 11-18-2011 at 03:13 PM
Well first, I think even giant squid have a short life cycle, like 18 months or so.
Second, there some 8 # Humboldts about 2 miles off shore in the Baja Mar area. These squid were about 6# about 6 weeks ago so they are growing fast!
Third-- That recipe sounds like what I do. Remember it`s dry (flour), wet (egg), dry (breading). Lately I`ve been using panko for breading, but the
corn flakes sound great and crunchy (I do that to fish in a deep fryer).
What we do when we catch them is gaff them toward the fins so their head is pointing at the water when lifted up. This keeps the ink and water off you
and the boat. While they are on the gaff and hanging outside the boat, we cut their heads off. Got it wired although they will be struggling to grab
you with their arms!! BTW we only wanted two squid and wound up giving them away to the security guys at the dock. We ha d a bunch of fish and an 8#
squid is a little on the small side once you have taken both skins off. Oh one more thing, I use a tenderizing hammer to pound them out. Good idea is
cover the squid with saran warp so squid doesn`t fly around your kitchen!!Skeet/Loreto - 11-19-2011 at 09:54 AM
The Squid in and around Loreto have always been plentiful every three years are so. Very good eating when prepared properly.
Do some of you know that the Eye of the Squid is the closest to a Human EWye . Fact.
Several years ago while living in Loreto i watched the rapid growth of the Swuid grow frrom 7 or 8 Lbs in April to 80 Lbs by Sept. 15th.
The South Korea fish people bought all the rights for several years and where haulings several Thousand Tons a Nite out of the Area, loading the
Skirts on to 40 Foot Trucks, hauling to Long Beach and frezzeing them and shipping to Korea
This was happening from Santa Rosalilla South to Agua Verde.
Skeet/Loreto.Ken Bondy - 11-19-2011 at 10:14 AM
Quote:
Originally posted by Skeet/Loreto
Do some of you know that the Eye of the Squid is the closest to a Human EWye . Fact.
Skeet/Loreto.
Actually, Skeet, it's much more advanced than the human eye. Among other things, the nerve sensors that transmit the signals to the brain are behind
the retina, instead of in front of the retina as they are in our eyes. So much for intelligent design .Osprey - 11-19-2011 at 07:10 PM
Takes one to know one.
I don't do ewe. 
.