Ole G. Mouritsen - Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future

The members of the The Squid Squad at Nordic Food Lab Louise Beck Brnnum, Charlotte Vinther Schmidt, Yi-Ting Sun, Peter Lionet Faxholm, Roberto Flore, and Karsten Olsen. Special thanks are due to: Karsten Olsen, who enthusiastically and imaginatively engaged himself in gatrophysical and gastronomic studies of Danish squid; Roberto Flore, who arranged a field trip to Sardinia to see how cephalopods are caught and to sample how they are used in local gastronomic specialties; Peter Lionet Faxholm, who sorted out taxonomic relationships, reviewed the manuscript thoroughly, and made valuable comments on it.

Co-workers at Taste for Life for inspiration and joint work on cephalopod taste.

Mathias Porsmose Clausen, University of Southern Denmark, for microscopy of cephalopod muscle structure.

Prof. Anna Di Cosmo and Prof. Gianluca Polese, Universit degli Studi di Napoli Federico II, for discussions about octopuses and their nervous system, as well as the necessity to exploit marine resources more sustainably.

Dr. Graziano Fiorito, Stazione Zoologica Anton Dohrn, Naples, for informative discussions about Cephalopoda, especially concerning the behavioural biology of octopuses and the significance of implementing rules for the treatment of cephalopods, and also for the present of his impressive book on pattern formation in cephalopods.

Dr. Pamela Imperadore, Stazione Zoologica Anton Dohrn, Naples, for a tour of the laboratories with the octopus aquaria, as well as insightful explanations about the animals behaviour, their nervous systems, and their ability to regenerate them if damaged.

Dr. Xavier Bailly, Station Biologique de Roscoff in Brittany, for a tour of the institution and an explanation of his laboratory model for aquaculture of Sepia officinalis, which has enabled him to raise cuttlefish through a complete life cycle, from eggs to adults.

Prof. Jos Lucas Prez Llorns, Cdiz, for information about Andalusian pescato frito made with cephalopod meat and for arranging contacts with Spanish cephalopod researchers.

Dr. Ling Miao for information about the Chinese expression for deep-fried squid.

Captain Ignaco Lpez Cabrera (Cofrada de Pescadores de Motril), Abdelaziz Shabi (Grupo de Pesca Costa Granada), and biologist Inmaculada (Inma) Carrasco Rosada for arranging a fishing trip on a trawler along the coast near Motril and Almucar in Southern Spain. Special thanks to Inma for information about species designations for cephalopods and fish.

Head chef Yoshinori Ishii (Restaurant Umu, London) and Sakiko Nishihara for conversations about Japanese ways of preparing cephalopods.

Poul Rasmussen, Albanifisk, for supplying fresh cephalopods from the North Sea.

Dr. Paul John Frandsen for carefully identifying the images of cephalopods in the Punt reliefs.

Prof. Masayoshi Ishida, Ritsumeikan University, Japan, for the outstanding gift of surume, traditional dried Japanese flying squid.

Mette Holm for references to cephalopods in Japanese cuisine.

Jens Peter Henriksen for bringing back fresh cephalopods from Malaga in this hand luggage.

Rikke Hjer for making an imprint, gyotaku, using a Danish squid.

Prof. Paw Dalgaard for information and literature concerning the risks associated with eating cephalopods.

Mads Friis Nielsen and Restaurant mmoks for lending serving plates for food photography.

Steen Aalund Olsen for the loan of a belemnite.

Kristoff Styrbk for several of the pictures of food included in the book.

Chef Kasper Styrbk for participating in the development of cephalopod recipes and dishes.