Aliens in our seas ? What is this ?

[archman]

Apparently steamed with pasta must be the way to go. A few years back I dredged up a related pyrosome and bit into it on a dare. I was expecting SOME sort of flavor, but tasted nothing but seawater. At least the pyrosome was chewy... they have much thicker skins than those pansy salps.

 

[Scubakevdm]

Apparently steamed with pasta must be the way to go. A few years back I dredged up a related pyrosome and bit into it on a dare. I was expecting SOME sort of flavor, but tasted nothing but seawater. At least the pyrosome was chewy... they have much thicker skins than those pansy salps.

Man! You guys have all the fun. I wish I could have been a scientist. Darn school!

 

[Mako Mark]

(Ignoring ScubaKev for a moment) I would go for colonial salps. We used to run ito them ocasionally in the southern ocean where they would grow to grapefruit size and make chains up to 20 ft long.

the common name for them is "gorilla snots", which returning to Kev's cooking class, kinda pre-empted culinary experimentation. They do however make remarkably effective projectiles for the less environmentally enlightened, kind of cross between a snowball and a spoon full of jello.

 

[archman]

the common name for them is "gorilla snots"

I'll have to add that to my teaching notes.

 

[Rick Murchison]

The book that was referenced is gorgeously endowed with color photos of various jelly plankton. It's the "Pacific Coast Pelagic Invertebrates", co-authored by Claudia Mills up at Friday Harbor marine lab. She knows her stuff. I'm ordering a copy of this book asap, it's so stinking nice.

Have you found a (cheap) source yet?
This sounds like a "must have" for my library too.
Rick

 

[Rick Murchison]

Have you found a (cheap) source yet?
This sounds like a "must have" for my library too.
Rick

Never mind... it's on Amazon. Placing my order today.
Rick

 

[archman]

I got my copy on Amazon last week. It's on backorder though. For prices like that, I don't care. I may even order TWO!