Latest news with #octopus
CTV News
4 days ago
- Entertainment
- CTV News
What happens when an octopus engages with art?
Shimabuku gifted small glass balls to the sea creatures to see how they would respond. (Courtesy the artist/Air de Paris, Romainville/Barbara Wien, Berlin via CNN Newsource) When the Japanese artist Shimabuku was 31 years old, he took an octopus on a tour of Tokyo. After catching it from the sea with the help of a local fisherman in Akashi, a coastal city over three hours away from the Japanese capital by train, he transported the live creature in a temperature-controlled tank of seawater to show it the sights of Tokyo before returning it safely to its home the same day. 'I thought it would be nice,' the artist, now 56, said about the experience, over a video call from his home in Naha, Japan. 'I started to travel when I was 20 years old. But octopuses, maybe they don't travel so much — and when they do, they are just going to be eaten. I wanted to take an octopus on a trip, but not to be eaten.' Documenting it on video, Shimabuku took the octopus to see the Tokyo Tower, before visiting the Tsukiji fish market, where the animal 'reacted very strongly' to seeing other octopuses on sale, the artist said. 'Octopuses are smart — maybe he told his experience to his octopus friends in the sea (after returning).' Octopus art Unlike some other animals, which spend their days eating, sleeping or mating, octopuses "have time to wander — time for hobbies," said the artist Shimabuku. (Shimabuku via CNN Newsource) The interspecies day trip, resulting in the 2000 video work 'Then, I Decided to Give a Tour of Tokyo to the Octopus from Akashi,' kickstarted a series of projects Shimabuku has undertaken over the decades that engage with octopuses in playful, inquisitive ways. A portion of this work is currently on show in the U.K., in two exhibitions that explore humanity's relationship with nature and animal life: 'More than Human' at the Design Museum in London (through October 5) and 'Sea Inside' at the Sainsbury Centre in Norwich (through October 26). Fascinated by what the sea creatures might think, feel, or like, Shimabuku has documented their reactions to various experiences, from the city tour of Tokyo to being given specially crafted artworks. 'They have a curiosity,' he said. 'For some other animals, it's only about eating and making love. But I think octopuses have time to wander — time for hobbies.' When he lived in the Japanese city of Kobe, Shimabuku would go on fishing trips with local fisherman, taking the opportunity to learn about octopuses. 'Traditionally we catch octopuses in empty ceramic pots — that's my hometown custom,' he said. Fishermen would throw hundreds of pots into the sea, wait two days, then retrieve them — finding octopuses inside. 'Octopuses like narrow spaces so they just come into it,' explained Shimabuku. When he saw the animals within the pots, he discovered they were 'carrying things': shells, stones, even bits of broken beer bottles. He began to save the small objects the octopuses had gathered — 'a collection of a collection,' he said. Octopus art Octopuses are drawn to narrow spaces and can often be found in empty ceramic pots. (Courtesy the artist/Air de Paris, Romainville/Barbara Wien, Berlin via CNN Newsource) In light of the creatures' collecting habit, Shimabuku started to think, 'maybe I can make sculptures for them,' the artist recalled. In his 2010 work 'Sculpture for Octopuses: Exploring for Their Favorite Colours,' Shimabuku crafted a selection of small glass balls and vessels, in various colours. At first, he went out in a fishing boat and threw the sculptures in the sea, 'like a present to the octopuses.' But then he wanted to see how the animals were reacting to the objects. Collaborating with the now-closed Suma Aqualife Park in Kobe, he repeated the effort in a large water tank, where he could film the reaction of octopuses. 'They played with them, and sometimes they carried them,' said Shimabuku. Does he know why? 'Maybe they have too many hands — so they want to grab something,' the artist reflected. 'They keep touching, touching.' The resulting film, and photographs, show the octopuses wrapping their tentacles around some of the glass objects, grabbing and rolling them across the sand, and even holding them in their suckers as they move across the side of the tank. In 2024, Shimabuku had a landmark solo show at Centro Botín in Santander, Spain. Specially for the exhibition, he collected an assortment of glass and ceramic pots to offer to local octopuses. Some of the vessels were made by the artist and others were from 'second-hand shops and eBay.' Off the coast of the Spanish city, Shimabuku dropped the vessels on to the sea bed, subsequently diving down with a film camera to see how the octopuses there reacted to the vessels. As expected, some had climbed inside. Although octopuses are colourblind, Shimabuku wanted to see through these projects whether they were attracted to objects of certain colours. 'What I heard from fishermen is that octopuses like red,' he said. 'Long ago in Kobe, I found an octopus in a red pot, so I believe they like red.' Perhaps more so than the hue, Shimabuku is convinced that octopuses are drawn to very 'smooth, shiny' glass objects. He doesn't have evidence to back this up, but then again Shimabuku's projects are not intended as scientific experiments. Here, a man entranced by eight-legged mollusks is dedicating his time to engaging with them through art. By Francesca Perry, CNN
CNN
4 days ago
- Entertainment
- CNN
What happens when an octopus engages with art?
When the Japanese artist Shimabuku was 31 years old, he took an octopus on a tour of Tokyo. After catching it from the sea with the help of a local fisherman in Akashi, a coastal city over 3 hours away from the Japanese capital by train, he transported the live creature in a temperature-controlled tank of seawater to show it the sights of Tokyo before returning it safely to its home the same day. 'I thought it would be nice,' the artist, now 56, said about the experience, over a video call from his home in Naha, Japan. 'I started to travel when I was 20 years old. But octopuses, maybe they don't travel so much — and when they do, they are just going to be eaten. I wanted to take an octopus on a trip, but not to be eaten.' Documenting it on video, Shimabuku took the octopus to see the Tokyo Tower, before visiting the Tsukiji fish market, where the animal 'reacted very strongly' to seeing other octopuses on sale, the artist said. 'Octopuses are smart — maybe he told his experience to his octopus friends in the sea (after returning).' The interspecies day trip, resulting in the 2000 video work 'Then, I Decided to Give a Tour of Tokyo to the Octopus from Akashi,' kickstarted a series of projects Shimabuku has undertaken over the decades that engage with octopuses in playful, inquisitive ways. A portion of this work is currently on show in the UK, in two exhibitions that explore humanity's relationship with nature and animal life: 'More than Human' at the Design Museum in London (through October 5) and 'Sea Inside' at the Sainsbury Centre in Norwich (through October 26). Fascinated by what the sea creatures might think, feel, or like, Shimabuku has documented their reactions to various experiences, from the city tour of Tokyo to being given specially crafted artworks. 'They have a curiosity,' he said. 'For some other animals, it's only about eating and making love. But I think octopuses have time to wander — time for hobbies.' When he lived in the Japanese city of Kobe, Shimabuku would go on fishing trips with local fisherman, taking the opportunity to learn about octopuses. 'Traditionally we catch octopuses in empty ceramic pots — that's my hometown custom,' he said. Fishermen would throw hundreds of pots into the sea, wait two days, then retrieve them — finding octopuses inside. 'Octopuses like narrow spaces so they just come into it,' explained Shimabuku. When he saw the animals within the pots, he discovered they were 'carrying things': shells, stones, even bits of broken beer bottles. He began to save the small objects the octopuses had gathered — 'a collection of a collection,' he said. In light of the creatures' collecting habit, Shimabuku started to think, 'maybe I can make sculptures for them,' the artist recalled. In his 2010 work 'Sculpture for Octopuses: Exploring for Their Favorite Colors,' Shimabuku crafted a selection of small glass balls and vessels, in various colors. At first, he went out in a fishing boat and threw the sculptures in the sea, 'like a present to the octopuses.' But then he wanted to see how the animals were reacting to the objects. Collaborating with the now-closed Suma Aqualife Park in Kobe, he repeated the effort in a large water tank, where he could film the reaction of octopuses. 'They played with them, and sometimes they carried them,' said Shimabuku. Does he know why? 'Maybe they have too many hands — so they want to grab something,' the artist reflected. 'They keep touching, touching.' The resulting film, and photographs, show the octopuses wrapping their tentacles around some of the glass objects, grabbing and rolling them across the sand, and even holding them in their suckers as they move across the side of the tank. In 2024, Shimabuku had a landmark solo show at Centro Botín in Santander, Spain. Specially for the exhibition, he collected an assortment of glass and ceramic pots to offer to local octopuses. Some of the vessels were made by the artist and others were from 'second-hand shops and eBay.' Off the coast of the Spanish city, Shimabuku dropped the vessels on to the sea bed, subsequently diving down with a film camera to see how the octopuses there reacted to the vessels. As expected, some had climbed inside. Although octopuses are colorblind, Shimabuku wanted to see through these projects whether they were attracted to objects of certain colors. 'What I heard from fishermen is that octopuses like red,' he said. 'Long ago in Kobe, I found an octopus in a red pot, so I believe they like red.' Perhaps more so than the hue, Shimabuku is convinced that octopuses are drawn to very 'smooth, shiny' glass objects. He doesn't have evidence to back this up, but then again Shimabuku's projects are not intended as scientific experiments. Here, a man entranced by eight-legged mollusks is dedicating his time to engaging with them through art.
Telegraph
06-07-2025
- General
- Telegraph
From sea to supper: Mark Hix cooks up a feast with scallops, lobster and octopus
Growing up by the sea, I've always felt spoilt when it comes to seafood. We had easy access, often swapping shellfish with local fishermen for my grandfather's tomatoes or his gardening tips. My school snacks were unconventional – freshly caught queen scallops from my friend's dad, splashed with vinegar and eaten in one bite. Sadly, those queenies have vanished from our coast, but scallop diving is prolific, which is great news for seafood lovers. I used to have half a dozen lobster pots but I don't get out on the boat as much anymore, so I passed them on to a fisherman friend. I loved hauling them in at the end of a trip – whether it was a good day or not, there'd usually be a crab or lobster (or two) for supper. Catching your own shellfish is incredibly satisfying, though nowadays it's more likely I'd be landing octopus rather than lobster. A few years ago, a fisherman friend of mine asked if I fancied some octopus. 'English octopus? I said. 'No thanks, they're chewy and tough.' He laughed. 'These are actually Mediterranean ones. They're eating all the lobsters!' Sure enough, when I went out the next day, the first few pots held only lobster shells. But then, there they were – two octopuses happily tucking into my catch. Many seafood lovers don't realise these invasive predators have moved into UK waters. They're hammering our shellfish stocks, and they're not leaving anytime soon. The buffet's rich and plentiful – though maybe not for much longer. Since My Octopus Teacher, the 2020 Netflix documentary of a filmmaker's unusual friendship with an octopus, public fascination with these brainy creatures has grown. But while our admiration for these creatures has risen, so too has the urgency to act. The sea is changing, and fast. I recently saw Ocean, David Attenborough's latest film, with my daughter, and it honestly brought a tear to my eye. When you've spent your life connected to fishing, those changes (for the worse) hit hard. And it's not just invading octopuses we need to worry about. After The End of the Line documentary was released in 2009, Bluefin tuna were labelled unsustainable. Now even mackerel are listed as endangered. Commercial fishing mates tell me sea bass are hugging offshore wrecks, hiding from predators – making them much harder to catch. These shifts in marine life are part of the ocean's natural rhythm, but climate and environmental changes are speeding things up, as is overfishing. It's time to rethink how we eat seafood, choosing species that can be sustained and treating them with the respect they deserve. My dishes here are perfect for making the most of what the sea's offering right now.
Telegraph
03-07-2025
- General
- Telegraph
Braised octopus with stewed peppers in red wine
You can buy a whole fresh octopus, a frozen one or – these days – even pre-cooked. However, you'll get better value and flavour if you start with fresh and cook it yourself. Over the years, I've tried many methods, including simmering it in a court bouillon broth with herbs and wine. But I've found the simplest and most effective way is to place the octopus in a heavy-bottomed pan with a lid, without adding any liquid, and cook it gently over a low heat. Then, let it cool in the pan. The flavour is just as good, and because of the octopus's dense flesh it releases its own natural juices, effectively braising itself in them. Overview Prep time 20 mins Cook time 1 hr 40 mins Serves 4 as a starter Ingredients 1 fresh or frozen and defrosted octopus (around 2kg) For the stewed peppers 1 red onion, chopped 2 garlic cloves, sliced 2 tbsp olive oil, plus extra to drizzle 2 red Romano peppers, chopped 1 tsp paprika 100ml red wine leaves from a small bunch fresh oregano, marjoram or thyme, finely chopped Method Step Place 1 fresh or frozen and defrosted octopus in a heavy-based saucepan that has a lid, over a medium-high heat. Don't add any liquid. Step Once it starts to boil, turn the heat down, pop on the lid and cook over a low heat for about 35 minutes per kilo, turning the octopus a few times to make sure it cooks all over and doesn't stick. Step Turn off the heat and leave to cool. Step Meanwhile, in a large lidded pan gently cook 1 chopped red onion and 2 sliced garlic cloves in 1 tbsp olive oil. Cook for 4-5 minutes until they begin to soften but not colour. Step Stir through 2 chopped red Romano peppers and 1 tsp paprika. Simmer for 2 minutes. Step Add the finely chopped leaves from a small bunch of oregano, marjoram or thyme, along with the remaining 1 tbsp olive oil. Step Season and continue cooking gently with a lid on for about 15-20 minutes, stirring occasionally until the peppers and onion are soft. Step Remove the octopus from its pan and place on a board. With a sharp knife, remove the tentacles where they meet the body. You will only need four tentacles for this dish so you can freeze the remaining ones along with the body to use for another dish (it's delicious shredded into pasta, risotto or salad).
New York Times
17-06-2025
- Science
- New York Times
Octopuses' 8 Arms Snoop on the Microbial World
When octopuses extend their eight arms into hidden nooks and crannies in search of a meal, they are not just feeling around in the dark for their food. They are tasting their prey, and with even more sensory sophistication than scientists had already imagined. Researchers reported on Tuesday in the journal Cell that octopus arms are fine-tuned to 'eavesdrop into the microbial world,' detecting microbiomes on the surfaces around them and deriving information from them, said Rebecka Sepela, a molecular biologist at Harvard and an author of the new study. Where octopus eyes cannot see, their arms can go to identify prey and make sense of their surroundings. Scientists knew that those eight arms (not tentacles) sense whether their eggs are healthy or need to be pruned. And the hundreds of suckers on each arm have over 10,000 chemotactile sensory receptors each, working with 500 million neurons to pick up that information and relay it throughout the nervous system. Yet, what exactly the octopus is tasting by probing and prodding — and how its arms can distinguish, say, a rock from an egg, a healthy egg in its clutch from a sick one or a crab that's safe to eat from a rotting, toxic one — has long baffled scientists. What about the surfaces are they perceiving? For Dr. Sepela, this question was heightened when her team discovered 26 receptors along the octopuses' arms that didn't have a known function. She supposed those receptors were tuned only to molecules found on surfaces, rather than those diffused in water. So she and her colleagues collected swaths of molecules coating healthy and unhealthy crabs and octopus eggs. They grew and cultured the microbes from those surfaces in the lab, then tested 300 microbial strains, one by one, on two of those 26 receptors. Want all of The Times? Subscribe.
