Latest news with #cuttlefish
ABC News
30-07-2025
- Science
- ABC News
Race to understand Giant Australian cuttlefish behaviour as algal bloom looms
Thousands of people visit Whyalla every year in winter to see congregating giant Australian cuttlefish near the shore for their breeding season. But that may be under threat as scientists weigh-up whether to relocate cuttlefish hatchlings before South Australia's toxic algal bloom reaches their fertile grounds. The Biodiversity Council of Australia held an emergency meeting on Wednesday with state government officials discussing how to safeguard giant Australian cuttlefish eggs in the Upper Spencer Gulf. UniSA marine ecologist Zoe Doubleday attended the meeting and said the council had resolved to fill data gaps before taking a course of action. "You'd be taking eggs from a currently healthy population so you don't want to do that unless you really have to," Dr Doubleday said. "And removing eggs, they might just be gobbled up by predators after a while, so there's a few things we're balancing. We're doing some assessment to see what's viable." Dr Doubleday acknowledged the process was time sensitive but it was unclear how much of the algae would reach breeding areas, nor how much harm could be done. "The eggs are in a good place to collect now if we were to do that, or in the next few weeks," she said. Biodiversity Council spokesperson Jaana Dielenberg said the cuttlefish were "a point of pride for the people of Whyalla" and an international tourism drawcard. "Our greatest hope is that the harmful algal bloom, which is devastating marine wildlife, will dissipate soon," she said. "But until it does conservation managers need to rapidly prepare for the worst. "This cuttlefish population and its extraordinary behaviour are one of the world's natural wonders, like the great monarch butterfly migrations. "We should do everything we can to ensure it survives." Flinders University cuttlefish researcher Bethany Jackel, who was not at the meeting, said giant Australian cuttlefish numbers were strong this season. "The cuttlefish this season do seem to have dodged a bullet. They seem to have done what they need to do," Ms Jackel said. "What we don't really know is what impact that algae may have on the eggs that will now be developing all the way through until November, December, and what effects that algae might have on the food source of the hatchlings." Whyalla Dive Shop owner Manny Katz, who is also director of Eyre Lab, a not-for-profit which promotes awareness of restoration ecology, approved of moving the eggs. "Then we can hold on to those genetics for redeployment in the future," he said. Due to their relatively short life span of 12 to 18 months, Mr Katz said it could take several generations of captive cuttlefish before conditions were optimal for their release back into the wild. "If you were to release hatchlings back into the wild with no food source you'd just be setting them up for failure," he said. Cutty's Boat Tours owner Matt Waller, one of several tourism operators who rely on the cuttlefish aggregation, said there were still unknowns. "The question we can never really answer is [why are] the cuttlefish returning to this site every year? Is that a high level of genetic evolutionary disposition? Or it's something they just re-find?" he said. Mr Katz said more research was being conducted into the species' migration patterns. But it was unclear was whether a prolonged period of captivity would impact their "internal compass" and ability to travel to the breeding grounds outside of Point Lowley.
Telegraph
09-06-2025
- General
- Telegraph
Jersey Royal, cuttlefish and samphire salad
Keep the skin on the potatoes for extra flavour – they add a lovely earthy note and save you the hassle of peeling. This simple salad is packed with unique, fresh flavours that are sure to impress your guests. Sometimes, the most uncomplicated dishes really are the most memorable. Overview Prep time 15 mins Cook time 20 mins Serves 3 Ingredients 500g Jersey Royals 500-600g prepared cuttlefish or squid (you can buy this online or from a fishmonger) 100ml rapeseed or olive oil 1 tbsp cider vinegar 150g samphire, trimmed Method Step In a large lidded pan of salted water, boil the 500g Jersey Royals whole for about 10-12 minutes, until tender. Then drain and keep warm in the pan with the lid on. Step Meanwhile, remove the tentacles from the 500-600g prepared cuttlefish and separate them. Then cut the cuttlefish body into rough 2-3cm pieces. Step Season the cuttlefish, then heat 50ml olive or rapeseed oil in a large frying pan. Cook the tentacles first over a low heat for about 3-4 minutes, turning them frequently as they cook. Then turn the heat up to high and add the rest of the cuttlefish. Cook for roughly two minutes, turning gently with a spoon or tongs as it cooks. Step Meanwhile, blanch the 150g trimmed samphire for 10 seconds, then drain and rinse briefly under cold water. Once the potatoes are cool enough to handle, cut them in half lengthways – then mix together with the cuttlefish and re-season if necessary.
