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<ul class="summary-list"><li>A man was attacked by the "angriest <keyword id="6546574" type="UNKNOWN" weightage="60" keywordseo="Octopus">octopus</keyword>" off the coast of Western <keyword id="6355478" type="UNKNOWN" weightage="60" keywordseo="australia">Australia</keyword>.</li><li>Lance Karlson was whipped by the creature and left with stinging red imprints.</li><li>He treated the wounds with Coca-Cola and is now fine.</li></ul><p>A father was attacked by what he described as the "angriest octopus" off the coast of Western Australia on March 18.</p><p>Lance Karlson, a geologist and former lifeguard, was in Geographe Bay in Dunsborough with his two-year-old daughter when he spotted the creature in the shallow water, having initially thought it was a stingray striking a seagull.</p><p>Karlson filmed some footage of the octopus and <a href="https://www.instagram.com/p/CMlnlUGFMqr/?">posted it on Instagram</a>, which has now been viewed more than 221,000 times.</p><p>"The octopus lashed out at us, which was a real shock," he told Insider.</p><p>"My response to the first encounter which I caught on film was shock, followed by fascination. I had not encountered an octopus this close before, so at the time, I was mostly intrigued. Keep in mind that I was with my daughter, and I think any dad would relate to being more protective of her than fearful of the threat," said Karlson.</p><p>The former lifeguard left the octopus in peace and went to set up a tent further along the <keyword id="15748" type="CITY" weightage="60" keywordseo="Beach">beach</keyword> for his wife and daughter.</p><p>About 20 minutes later, Karlson was swimming in the <keyword id="8688" type="ORGANIZATION" weightage="60" keywordseo="SEA">sea</keyword> on his own (having swum there "many times" before) when the octopus came back - while looking at crab shells in water about 1.5 metres deep, Karlson was whipped across his left arm.</p><p>"My goggles became fogged, the water was suddenly murky, and I remember being shocked and confused," he said. "I was then struck a second time, more forcefully, across my neck and upper back. I can only describe it as a 'whipping' sensation followed by a stinging."</p><p>When threatened, <keyword id="1289980" type="PERSON" weightage="60" keywordseo="octopuses">octopuses</keyword> squirt out an ink-like substance, and Karlson believes he may have been unknowingly in the creature's home.</p><div type="image" title="Octopus image.JPG" height="2105" width="1186" msid="81887966" hostid="261"></div><p>He swam back to shore, about 25 meters away, but the encounter left Karlson with stinging red raised imprints on his arm, neck, and upper back.</p><p>Karlson, who has been a geologist for 13 years, and his family rushed back to their hotel room looking for something acidic for his wounds - unable to find any vinegar. They made do with Coca-Cola.</p><p>"I didn't actually know if Coke would work, but given how acidic it is, I decided it was worth trying," he said. "Turns out it works."</p><p>He didn't go to the doctor and confirmed on his Instagram stories that he's now fine, with the pain and marks only having lasted a few days.</p><div type="image" title="Lance Karlson_Kalbarri Western Australia 2020" height="1389" width="1853" msid="81887967" hostid="261"></div><p>Despite the shock of Karlson's attack, Bryan Fry, an associate professor at the School of Biological Sciences at the University of Queensland, told <a href="https://edition.cnn.com/travel/article/octopus-australia-angry-scli-intl/index.html">CNN</a> that octopuses generally don't pose a risk to humans.</p><p>"Like all octopuses, it is venomous, but like most, it is harmless to humans, with the venoms dramatically more potent on invertebrates like clams and lobster," he said.</p><p>Karlson's experience has made headlines around the world, to his surprise.</p><p>As a geology student, Karlson attended Cornell University on a student exchange year in 2007-2008. "I remember being asked on many occasions by other students about the Australian animals that regularly make headlines in the USA - our deadly snakes, spiders, great white sharks, and crocodiles - never could I have imagined featuring in one of those articles!" he said.</p><p>Karlson hopes people respond to his story with intrigue and fascination rather than fear.</p><p>"These are truly remarkable, highly intelligent creatures that clearly have some very strong emotions," he said. "I think I simply encountered one on a day in which it woke up on the wrong side of the bed!"</p>

A man was attacked by the 'angriest octopus' in Australia and he recorded it on camera

<p></p><div class="KonaFilter image-container display-table"><div><div class="image"></div></div></div><ul class="summary-list"><li>An unmanned expedition to the depths of Monterey Bay, California discovered a baleen whale carcass on the bottom of the Pacific Ocean.&#xa0;</li><li>The carcass still contained some blubber and internal organs. Bone-eating worms and scavenging eelpouts were devouring the remains, while octopuses and crabs explored the skeleton.&#xa0;</li><li>You can watch a video of the eating "bonanza" - as one of the marine researchers put it - on <a href="https://www.youtube.com/watch?time_continue=60&amp;v=CZzQhiNQXxU">YouTube</a>&#xa0;or on the research vessel's <a href="https://nautiluslive.org/video/2019/10/16/whale-fall-actively-devoured-scavengers-davidson-seamount">livestream site</a>.&#xa0;</li><li><a href="https://www.businessinsider.com/?hprecirc-bullet">Visit Business Insider's homepage for more stories</a>.</li></ul><p>More than 4,000 feet under the waves of Monterey Bay, California, sits an underwater volcanic peak called Davidson Seamount.&#xa0;</p><p>During an exploratory dive of this habitat on October 16, marine researchers stumbled upon a 16-foot-long whale carcass.</p><p>The scientists used a pair of unmanned, remotely-operated vehicles (ROVs) to capture footage of the skeleton and the deep-sea denizens feasting on the creature's remains.</p><p>Whale carcasses that sink to the bottom of the ocean like this are called <a href="https://oceanservice.noaa.gov/facts/whale-fall.html">"whale falls."</a> They become new habitats, since the cetacean's decomposing body provides food and shelter for myriad marine species. In the case of this whale fall, which the researchers determined was a baleen whale, the ROVs' cameras saw octopuses, eelpout (eel-like, skinny fish), and bone-eating worms sharing in the feast.</p><p>Here's the video of this undersea "bonanza," as one of the researchers put it:</p><p>&#xa0;</p><p>The research team behind the footage comes from the exploratory vessel Nautilus and the Monterey Bay National Marine Sanctuary. The Nautilus is under the direction of Robert Ballard, who is best known for finding the wreck of the Titanic.</p><p><em><strong>Read More:&#xa0;</strong><a href="https://www.businessinsider.com/titanic-shipwreck-disappearing-dive-reveals-2019-9">The Titanic is slowly but surely disappearing - here's what the wreck looks like now</a></em></p><p></p><div class="KonaFilter image-container display-table"><div><div class="image"></div></div></div><p>The vessel boasts two ROVS named Argus and Hercules, which are equipped to explore dark waters thousands of feet deep.</p><p>The group had originally been looking for brooding female octopuses on the flanks of the seamount. But on this dive - which happened to be the last of the season - the crew discovered far more than they bargained for.&#xa0;</p><p></p><div class="KonaFilter image-container display-table"><div><div class="image"></div></div></div><p>In the video, as Argus and Hercules approach the whale fall, you can hear the scientists' exclamations of delight at the sight of the carcass:</p><p>"Woah!"</p><p>"Here we go baby!"</p><p>"Yes, that is phenomenal!"</p><p>When it was captured on camera, the partially digested carcass still contained some soft tissue, blubber, and internal organs. Countless scavenging eelpout and at least 15 octopuses glided in and out of the white ribs. Blankets of pinkish-red worms covered the vertebrae and tail bones.</p><p></p><div class="KonaFilter image-container display-table"><div><div class="image"></div></div></div><p>One of the scientists can be heard <a href="https://nautiluslive.org/video/2019/10/16/whale-fall-actively-devoured-scavengers-davidson-seamount">on the livestream</a> identifying the worms as belonging to the genus Osadex, which is Latin for "bone-eating." These snot flower worms, also known as "zombie worms," burrow into bones in order to suck out the fat and oil inside.&#xa0;</p><p>"Dinner is served," one researcher exclaimed.</p><p></p><div class="KonaFilter image-container display-table"><div><div class="image"></div></div></div><p>As the footage cuts out, you can hear one of the researchers affirm: "We'll be coming back."</p><div></div>

Deep in California's Monterey Bay, scientists captured an underwater 'bonanza' as octopuses, fish, and worms feasted on a dead whale

<ul class="summary-list"><li>I spend many months each year in <keyword id="13888538" type="UNKNOWN" weightage="60" keywordseo="santorini" source="Orion">Santorini</keyword> talking with locals and eating where they recommend.</li><li>Here are the best restaurants in Santorini for local specialties, fresh fish, and seasonal produce.</li></ul><p>With its fertile volcanic soil and sizzling climate, Santorini offers several specialties that you really need to try when you're here. As a long-time Greece-based writer, I've picked up many favorites: ntomades keftedes, which are tomato fritters made with Santorini's famously sweet tomatoes; cloud-soft fava, a puree made from the island's yellow split peas; and sweet white aubergines, which are divine when baked and then mashed to a puree with garlic, lemon, parsley, and olive oil to make melitzanosalata (eggplant salad).</p><p>Having said that, it's not always easy to find tavernas where you can feed on the island's finest fare. Luckily, I'm a real truffle hound for sniffing out the best dining places serving local dishes that often have the best prices, too.  </p><p>After spending many months on the island, talking with locals, and eating out most nights, I've had plenty of time to separate the wheat from the chaff — here's my pick of the crop.</p><p><strong></strong></p><div type="image" title="Wooden tables and chairs with blue and white tablecloths and blue ceilings" height="3000" width="3999" msid="91472178" hostid="261"></div><p><strong>Kali Kardia</strong></p><p>I stumbled over this <a href="https://www.facebook.com/goodheartsantorini/" target="_blank" rel="nofollow noopener sponsored">family-run taverna </a>the first time that I took the lonely road to Akrotiri Lighthouse on the island's remote southwestern tip. Tired from an afternoon of driving on winding roads, I stopped in for a coffee and ended up staying for dinner, not only because they were as friendly as the name of the taverna suggested ("kali kardia" means "good heart") but also because the food, which included tender kouneli kokkinisto (rabbit in tomato sauce) and a big bowl of delicious moussaka thalassinon (seafood moussaka). At around 8 to 10 euros for a copious main dish, it was a pretty good value, too.</p><p><strong>Seaside</strong></p><p>Hip surf-and-turf joints abound in Santorini, but it's always a good sign when most of the clients are Greek since locals generally know the best places to eat. That's the case at <a href="https://seasidesantorini.com/" target="_blank" rel="nofollow noopener sponsored">Seaside</a>, a feet-in-the-sea taverna with a bamboo ceiling, circular wooden tables, and an inventive menu combining international and local tastes. I like their fresh garlicky yogurt tzatziki, which is made at your table, the beautifully paired fava and smoked eel, and aromatic pasta spiked with fresh Kalamata truffles. I never get bored of the food when I go there.</p><p><strong></strong></p><div type="image" title="Meal of fish, bread, pasta, salad, on a table with a white table cloth and a blue deck overlooking a port filled with ships" height="3000" width="3999" msid="91472179" hostid="261"></div><p><strong>To Psaraki</strong></p><p>In the tiny seaside town of Vlychada, which is so remote that it's said they still believe in Santorini's mythical vampires, this no-frills <a href="http://www.topsaraki.gr/joomla/" target="_blank" rel="nofollow noopener sponsored">fish taverna</a> with its caned chairs and Greek blue veranda doesn't look like much. But chef Thanasis Sfougaris prides himself on only serving the freshest fish. Do as I do and order brine-fresh carpaccio or the Greek mussels steamed with wine and spring onions and you'll see how well he succeeds. If you're here at the right time of year, you might find lobster on the menu.</p><p><strong>Tranquilo</strong></p><p>This colorful bamboo-fronted <a href="http://www.tranquilo.gr/" target="_blank" rel="nofollow noopener sponsored">beach bar and vegetarian restaurant</a> overlooks the black sands of Perissa beach and is one of my favorite spots to disconnect.</p><p>It grows most of its own vegetables, which are prominent in huge, delicious salads, and there is also a large choice of wraps, veggie burgers, and meze snacks. But it's not just about the food here. Laze in one of their hammocks, do yoga in their shala, or enjoy an impromptu music event. This is as good of a place to grab a meal as it is to meet people and make new friends.</p><p><strong></strong></p><div type="image" title="Outdoor dining at night on patio with palm trees, square tables with white tablecloths, and building with archways surrounding area" height="3000" width="3999" msid="91472180" hostid="261"></div><p><strong>Selene</strong></p><p>If like me, you eat with your eyes as well as your stomach, you'll love this <a href="https://selene.gr/" target="_blank" rel="nofollow noopener sponsored">dining venue</a> that was founded back in 1985 by foodies Giorgos and Evelyn Hatzigiannakis. Originally in the hilltop town of Pyrgos, this fine-dining spot now sits in the palm-shaded courtyard of a former monastery at the heart of Fira town and is overseen by Michelin-starred chef Ettore Botrini. He puts his own aesthetic on traditional dishes like spinalio (octopus and sea bass in a yellow-pepper sauce) and kleftiko ( lamb baked in parchment and served with a smoky Cretan cheese mousse).</p><p><strong>1800</strong></p><p>You'll find dozens of restaurants with stunning views along Oia's main pedestrian street, but <a href="https://www.oia-1800.com/" target="_blank" rel="nofollow noopener sponsored">1800</a> is not just about glorious caldera views (although it has them, of course). Rather, this atmospheric restaurant resides in a captain's mansion that dates back to 1845 and has won countless awards for its creative spin on Greek cuisine.</p><p>Standout dishes that I've tried in the past include mouth-wateringly tasty lamb chops served with a sweet-and-sour green-apple sauce, and a tender fillet of fresh white grouper on a red bed of Santorinian sun-dried tomatoes, surrounded by tiny spicy Santorini capers.</p><p><strong></strong></p><div type="image" title="Saganaki cheeseon a white plate with cheese oozing out and a lettuce leaf" height="2400" width="3200" msid="91472181" hostid="261"></div><p><strong>Aroma Avlis</strong></p><p>Santorini is (justly) famed for its wine, and you can expect to taste some of the best at this taverna that belongs to <a href="http://www.artemiskaramolegos-winery.com/" target="_blank" rel="nofollow noopener sponsored">the Karamolegos winery</a> in the hamlet of Exo Gonia.</p><p>Seated in the taverna's flower-filled courtyard with distant glimpses of the sea over the furled waves of vines, you'll sample a range of locally sourced produce. I like the grilled saganaki cheese rolled in sesame seeds and served with crusty homemade bread or tender fillet steaks with garden-fresh vegetables. I pair it all with the restaurant's own organic wines and come early and enjoy a tour of the vineyards before dinner.</p><p><strong>Meze Meze</strong></p><p>A real local-loved venue, Spiros and Irinikos Pagonis converted their ancestral family home in the village of Finikia to create <a href="https://mezemezerestaurant.gr/" target="_blank" rel="nofollow noopener sponsored">this meze restaurant</a>, which has a gorgeous dome-ceilinged, cave-like dining room and vine-shaded terrace with distant views of Oia.</p><p>Inspired by local cuisine, they serve a wide range of traditional share plates, including my favorite, the meaty grilled octopus with fava and spicy grilled loukaniko sausage. Other dishes include luscious goat's cheese with poached figs and eggplant rolls stuffed with local chloro cheese and served swimming in a rich homemade tomato sauce.</p><p><strong></strong></p><div type="image" title="Meal at a table in a restaurant with white walls and seating with red, orange, and gray pillows" height="3000" width="3999" msid="91472182" hostid="261"></div><p><strong>To Pinakio</strong></p><p>Along a sidestreet of Kamari town, this cave-like <a href="https://www.facebook.com/topinakio/" target="_blank" rel="nofollow noopener sponsored">mousiko mezedopoleio</a> (a meze taverna with music) is one of my favorite places when I want a cheap, tasty snack while listening to musicians playing traditional local nisiotika or island music.</p><p>The acoustics in the dome-roofed café are excellent, as are meze snacks like tomato fritters, grilled sardines, burgers stuffed with feta cheese, and plenty of grilled meats, all served with carafes of the fiery local white spirit, raki.</p><p><a href="https://www.insider.com/everything-you-need-to-know-about-traveling-to-santorini-greece" target="_blank" rel="noopener"><em>View Insider's comprehensive guide to visiting Santorini</em><em>.</em></a></p>

I've been visiting Santorini, Greece, for 15 years — here are 9 restaurants where you'll find the most authentic food

<ul class="summary-list"><li><strong>Canarian fare is simple, traditional, and prominently features fresh seafood and local volcanic wine.</strong></li><li><strong>I've been visiting the <keyword id="12132952" type="UNKNOWN" weightage="60" keywordseo="canary-islands" source="Orion">Canary Islands</keyword> for 15 years. Here's my list of the best places to eat and drink.</strong></li></ul><p>After living in Spain for more than a decade, I've realized the best of the country's gastronomy scene isn't fine dining or haute cuisine but, rather, simple dishes. </p><p>The way I love to eat on the Canary Islands is exactly how the locals do: shared tapas, fresh seafood, and classic comfort foods made from locally sourced ingredients. </p><p>Most Spanish restaurants on the islands are owned and run by locals, especially the smaller guachinches, which are traditional, unassuming Canarian restaurants with home-cooked local food — some even make their own wines.</p><p>Guanchinche is named for the original inhabitants of the island, Guanches, and when the word is in the name of a restaurant, I always know I'm in for a great local meal. Keep reading for more tips, must-try foods, and the best places to eat.</p><h2>An introduction to the Canary Islands' best local foods and wines</h2><div type="image" title="Two people sampling wine in a lava field on Lanzarote, Canary Islands" height="5149" width="6865" msid="90060688" hostid="261"></div><p>The most popular local foods are hearty and unpretentious, like boiled potatoes with a savory mojo picón sauce made from garlic, pepper, and cumin. I love the hot kick the mojo picón gives the potato dish, <a href="https://www.gobiernodecanarias.org/agp/icca/temas_calidad/papas/" target="_blank" rel="nofollow noopener sponsored">papas arrugadas</a><em>, </em>which translates to "wrinkled potatoes" (the best ones are boiled until the skin wrinkles). Mojo picón comes in red or green, and I always buy a few jars to take home.</p><p>Another of my favorite foods to eat on the Canary Islands is <a href="https://www.gobiernodecanarias.org/agp/icca/temas_calidad/gofio/" target="_blank" rel="nofollow noopener sponsored">gofio</a>, a mixture of toasted cereals and lentils, crushed by a stone with a dash of salt. Local residents consider gofio a superfood that's been known as a <a href="https://www.abc.es/espana/canarias/abci-gofio-canarias-superalimento-ayudo-colon-llegar-nuevo-mundo-201903282155_noticia.html" target="_blank" rel="nofollow noopener sponsored">Canarian staple</a> for hundreds of years. I like it for breakfast as an alternative to cereal, bread, or oats. Ask if your hotel serves it if they offer a breakfast buffet. </p><p>Locally cultivated cheese is another must. My favorite is Majorero al Pimenton, a goat cheese edged with paprika. You can also find it without paprika, simply, Queso Majorero, but I crave that added flavor. </p><p>The islands also tend to have fresh, affordable seafood, prepared simply and just grilled with salt, garlic, and olive oil, or served in soup. The island is known for its mussels, clams, octopus, and a type of cichlid fish called Vieja.</p><p>I pair all these delights with local wine, cultivated on all seven of the main islands with <a href="https://www.gobiernodecanarias.org/agp/icca/temas_calidad/vinos/dopIslasCanarias.html" target="_blank" rel="nofollow noopener sponsored">11 designations of origin</a>. Expect to sample red, white, and rose varieties with mineral hints thanks to the volcanic soil in which the grapes are grown. Many of these wines never leave the islands, not even for mainland Spain, so I always try to sip as many as possible.</p><h2>The best Canary Islands restaurants</h2><div type="image" title="A seafood dish on large plate resembling a seashell." height="3840" width="5119" msid="90060690" hostid="261"></div><p><strong>Noi, Tenerife</strong></p><p>I usually find the Canary Islands best for simple, tasty meals, but I do appreciate the more elevated and intimate dining experience <a href="https://www.noirestaurante.com/" target="_blank" rel="nofollow noopener sponsored">Noi</a> offers (the restaurant has just eight tables).</p><p>Located in Tenerife's capital, Santa Cruz, the menu is limited but offers unique takes on fresh Canarian cuisine, especially seafood. Sample velvety foie with seasonal mushrooms or grilled scallops with beer-yeast butter and seaweed salad — they'll melt in your mouth.</p><div type="image" title="Cooked beef in a small white dish." height="3840" width="5119" msid="90060691" hostid="261"></div><p><strong>Guachinche El Talegazo, Tenerife</strong></p><p>Munching on the barbecued meats and grilled Canarian cheese at this no-frills local spot is one of my favorite things to do when I'm ravenous after a long hike.</p><p><a href="https://www.facebook.com/Guachinche-El-Talegazo-1403026063355202/" target="_blank" rel="nofollow noopener sponsored">Guachinche El Talegazo</a> is especially apt for lunch thanks to its modest, sunny outdoor garden, and eating here makes me feel as if I'm dining in a friend's backyard — I love the inviting familiarity of the restaurant. The staff doesn't really speak English here, so brush up on your Spanish.</p><div type="image" title="A hand holding a fork to pick up the meat in a Canarian dish." height="3840" width="5119" msid="90060693" hostid="261"></div><p><strong>La Trastienda de Chago, Gran Canaria</strong></p><p>I usually visit <a href="https://www.facebook.com/La-Trastienda-De-CHAGO-1449224748716502/" target="_blank" rel="nofollow noopener sponsored">La Trastienda de Chago</a>, a wine bar and tapas restaurant after checking out some of the rockier beaches and natural swimming pools on this island's northern coast. It's as quaint as the northern village in which it resides, Gáldar, with a welcoming, cozy ambiance.</p><p>There are just a few tables indoors and outdoors and I enjoy the Canarian wines this restaurant offers from its ever-evolving wine list. Tasting wines I haven't heard of is one of the best ways I discover new volcanic favorites. And though it's not the most elaborate dish on the menu, I swear by the tomato salad, prepared with locally grown vegetables that are fresh and delicious.</p><div type="image" title="A man holding a large pan of paella" height="2880" width="3840" msid="90060694" hostid="261"></div><p><strong>El Caldero, Gran Canaria</strong></p><p>Full disclosure: Paella isn't a Canarian specialty. It hails from the Mediterranean region of Valencia. But <a href="https://onlinelicor.es/restaurante-el-caldero-los-mejores-arroces-del-sur-de-gran-canaria/" target="_blank" rel="nofollow noopener sponsored">El Caldero</a> is my favorite place on the Canaries for paella thanks to its ultra-fresh seafood and ample menu — the restaurant offers almost 20 types of paella.</p><p>If you're not in the mood for rice, the fideua (similar to paella but made with small noodles) or the Galician octopus are other savory options I frequently order at this oceanfront arrocería.</p><div type="image" title="The outside of a restaurant in a white building with seating underneath grass umbrellas in front." height="5504" width="7338" msid="90060695" hostid="261"></div><p><strong>La Bodeguita del Medio, Lanzarote</strong></p><p>A tapas spot not to be confused with the restaurant of the same name in Havana, Cuba, <a href="https://www.tripadvisor.es/Restaurant_Review-g652122-d1674518-Reviews-La_Bodeguita_del_Medio-Teguise_Lanzarote_Canary_Islands.html" target="_blank" rel="nofollow noopener sponsored">La Bodeguita del Medio </a>offers typical delights like papas arrugadas, meatballs, ham, and Canarian cheese. I like to visit this spot with my partner or a group of friends for an easy, delicious meal of many small, shared plates — exactly how tapas should be enjoyed. I prefer to sit outside and watch the world go by, but inside is small and homey for a more intimate vibe.</p><div type="image" title="A seafood dish on a white plate." height="4401" width="5868" msid="90060696" hostid="261"></div><p><strong>La Puntilla, Lanzarote </strong></p><p><a href="https://www.lapuntillacomidas.es/" target="_blank" rel="nofollow noopener sponsored">La Puntilla</a> has one of the best cheese plates I've found in Lanzarote. All the cheese comes from the island, as do many of the restaurant's salty, strong volcanic wine offerings.</p><p>La Puntilla also has La Marinera on the menu, a local blond ale from Nao Brewery, which was my first introduction to the island's locally brewed beer that has since become a favorite. I usually pair my drinks with whatever the catch of the day and head to the outdoor terrace to admire the fishing boats puttering around Arrecife's docks.</p><div type="image" title="The view of a man and woman sitting at an outdoor terrace of a restaurant from inside." height="5399" width="7198" msid="90060698" hostid="261"></div><p><strong>La Vaca Azul, Fuerteventura</strong></p><p><a href="http://www.vacaazul.es/en/" target="_blank" rel="nofollow noopener sponsored">La Vaca Azul </a>is one of my preferred restaurants on all of the Canary Islands thanks to its mouthwatering seafood and charming rooftop terrace that has sunset views of crashing Atlantic waves. I usually stop in after visiting nearby El Cotillo Beach in the north of the island.</p><p>A plate of fresh mussels paired with a Canarian white wine is my go-to order, but getting the mahi-mahi baked under a thick layer of sea salt is my top choice when I need something more substantial. Skip the outdoor tables out front and instead head to the rooftop, which is a hidden gem.</p><div type="image" title="A meal of cooked rib chops on top of vegetables in a small white plate." height="1365" width="1820" msid="90060699" hostid="261"></div><p><strong>Restaurante Marabu, Fuerteventura</strong></p><p>On the southern side of the island, <a href="https://e-marabu.com/en/" target="_blank" rel="nofollow noopener sponsored">Restaurante Marabu</a> is a large, airy restaurant with a beautiful shaded garden. I love that the space meshes traditional ambiance and cuisine with a contemporary twist, such as offering international options alongside typical Canarian cuisine and seafood. Day or night, I always eat in the garden, circled by a volcanic stone wall amid scattered palm trees and wine barrels.</p><div type="image" title="A dessert cake alongside several pieces of shortbread on a plate drizzled with sauce." height="3840" width="5119" msid="90060700" hostid="261"></div><p><strong>Restaurante Los Telares, La Gomera</strong></p><p>Located on the site of a sustainable farm and museum El Etnografico, <a href="https://www.etnograficolagomera.com/saborea/" target="_blank" rel="nofollow noopener sponsored">Restaurante Los Telares</a> is one of the few places on the Canary Islands where you can tour an eco-farm, wander a museum, do gourmet tastings, and dine on a beautiful outdoor terrace all on one property.</p><p>The restaurant sources ingredients directly from the on-site farm, and you can buy some of its products to take home, such as cheeses, wine, spices, sauces, honey, and jams. Sample the traditional dishes, or taste more creative recipes infused with local ingredients, like vegetable curry with banana flower made with bananas grown on the restaurant's farm.</p><div type="image" title="A small restaurant with red tables and chairs behind it in front of a grassy mountain range." height="3699" width="4932" msid="90060702" hostid="261"></div><p><strong>Bar Terraza Pedro, La Gomera</strong></p><p>The food at <a href="https://www.facebook.com/Bar-Terraza-Pedro-Casa-Creativa-Hermigua-581579078993975/" target="_blank" rel="nofollow noopener sponsored">Bar Terraza Pedro</a> is straightforward, but the views certainly aren't. This cozy spot has a gorgeous outdoor seating area overlooking the craggy mountains, giving you not only a taste of Canarian cuisine but peaceful nature, too.</p><p>After sampling most of the menu options, my go-to dishes are almogrote, a Canarian-style cheese and pepper paste, one of the most popular dishes local to La Gomera, and the eggplant with local honey for the perfect blend of sweet and savory.</p><div type="image" title="A large stone building with a vineyard behind it." height="5504" width="7338" msid="90060703" hostid="261"></div><p><strong>La Casa del Volcán, La Palma</strong></p><p>Located in a beautiful, freestanding building made from volcanic rock, <a href="http://www.lacasadelvolcan.es/" target="_blank" rel="nofollow noopener sponsored">La Casa del Volcán</a> specializes in wines and cuisine harvested directly on the island. Some of the wines come from the restaurant's very own vines. I'll indulge in all types of gastronomic experiences here: a spontaneous wine tasting, picking up a bottle or two to go, or dining on traditional dishes seasoned with volcanic salt. I sometimes stop in just for dessert to sample sweet treats made with local bananas.</p><div type="image" title="A two pieces of meat grilling on a plate." height="4719" width="6292" msid="90060704" hostid="261"></div><p><strong>Guachinche Aguadara, El Hierro</strong></p><p>Carnivores shouldn't miss this modest restaurant serving hearty Canarian cuisine. <a href="https://www.facebook.com/guachincheaguadara/" target="_blank" rel="nofollow noopener sponsored">Guachinche Aguadara</a> is the place to go when you want to chow down on a plate of tender, seasoned pork ribs that melt in your mouth, and while the dishes aren't what I'd consider refined — don't expect innovative, epicurean offerings here — the grilled sausages and beef are some of the best meat and pork meals I've had on the island.</p><p>If I'm on a budget, I'll pair my meat with the house wine, a D.O. Tacoronte, which costs just 6 euros for a half-bottle. Though the outdoor terrace is bare-bones, the sunset views are so stunning it doesn't matter.</p><p><strong>La Pasada, El Hierro </strong></p><p>One of my favorite restaurants in the Canarias when I'm on a budget, <a href="https://www.facebook.com/Restaurante-La-Pasada-690948084290181/?ref=page_internal" target="_blank" rel="nofollow noopener sponsored">La Pasada</a> offers delights like fried octopus, pineapple stuffed with shrimp, and garlic soup at a low price. There are just a few tables indoors and a small outdoor terrace, the latter of which being where I prefer to dine so I can easily admire the sea and mountain views alongside my meal.</p><p><a href="https://www.insider.com/everything-you-need-to-know-about-traveling-to-canary-islands-spain" target="_blank" rel="noopener"><em>View Insider's comprehensive guide to visiting the Canary Islands.</em></a></p>

I've been eating my way through the Canary Islands for 15 years. Here's where I go for fresh seafood, tender meat, and volcanic wine.

<div type="image" title="People sitting outside at a cafe in Paris." height="1666" width="2222" msid="87611350" hostid="261"></div><ul class="summary-list"><li><keyword id="11896367" type="UNKNOWN" weightage="60" keywordseo="paris" source="Orion">Paris</keyword> is a gourmand's dream with some of the best restaurants and culinary <keyword id="12337190" type="UNKNOWN" weightage="60" keywordseo="experiences" source="Orion">experiences</keyword> in the world.</li><li>Keep reading for Insider's list of the best restaurants in Paris, according to a <keyword id="11896628" type="UNKNOWN" weightage="100" keywordseo="travel" source="Orion">travel</keyword> writer.</li></ul><p>Paris is synonymous with incredible food, and Parisians have a reputation for utilizing quality local ingredients and time-tested preparations. This often translates into rotating menus with seasonal produce and sumptuous presentation.</p><p>As a travel writer who visits frequently, some of the best meals in my life have been in Paris, both in upscale fine dining restaurants and — more often than not — in boisterous bistros.</p><p>During warmer months, Parisians take full advantage of patios and parks for long-lingering meals, though I've personally also enjoyed indoor dining in restaurants — even casual ones — with tiny tables that produce an intimate, cozy feeling. With great, relatively inexpensive wines available on almost all menus, each Parisian restaurant provides a sophisticated ambiance that will surely make your trip feel magical.</p><p>In Paris, you are almost always guaranteed to have exceptional food, especially if you do your research ahead of time, as I often do. Keep reading for my tips on where to find the best restaurants in Paris, including bakeries (boulangeries), pastry shops (pâtisseries), and chic eateries.</p><p><strong></strong></p><div type="image" title="Vegetables and fish arranged on a white plate with a white cup next to dish" height="2252" width="3003" msid="91648326" hostid="261"></div><p><strong>Bellefeuille</strong></p><p>Chef Julien Dumas was <a href="https://www.connexionfrance.com/article/French-news/Are-any-of-France-s-41-new-Michelin-Star-restaurants-near-you" target="_blank" rel="nofollow noopener sponsored">recently awarded</a> a Michelin star for <a href="https://www.saint-james-paris.com/en/bellefeuille.html" target="_blank" rel="nofollow noopener sponsored">Bellefeuille</a>, the new restaurant located at the dreamy <a href="https://www.saint-james-paris.com/" target="_blank" rel="nofollow noopener sponsored">Saint James Hotel</a> in Paris, which has meticulously restored interiors and gardens. The restaurant concept is centered around seasonality and nature, with all of its products coming from highly-respected purveyors around <keyword id="11964539" type="UNKNOWN" weightage="60" keywordseo="france" source="Orion">France</keyword>, as well as the hotel's organic garden south of Paris, and honey harvested from hives directly on the property.</p><p>The lush, plant-filled terrace with a pergola is a nice spot in the summer, but I suggest sitting inside if you can; regardless of the season, it has a whimsical winter garden theme with nature-inspired wallpaper and fabrics, marble-topped tables, and other beautiful objects. Combined with the attentive service, the restaurant evokes French elegance at its finest.</p><p><strong>Comptoir Poilâne</strong></p><p>The Parisian tartine is an art form and <a href="https://www.poilane.com/">Comptoir Poilâne</a>, the restaurant attached to the Poilâne bakery, makes some of the best open-faced sandwiches in Paris, in my opinion. Comptoir Poilâne has used the same style of slow fermentation and locally grown and ground flours since its 1932 inception — it's a marriage of the old and new worlds.</p><p>Bread is baked daily in the 6th arrondissement in wood-fired ovens and topped with creative pairings. Choose a classic preparation of crème fraîche with smoked salmon or melted Gruyère with crispy ham among other seasonal versions, including lacto-fermented vegetables.</p><div type="image" title="The dining room at Epicure in Le Bristol Paris." height="2655" width="3540" msid="87611352" hostid="261"></div><p><strong>Le Bristol Paris</strong></p><p>For many, visiting a Michelin-starred restaurant in Paris is a must, and <a href="https://nyl.as/t1/309/2b63c5gd98kfi6ji3kvjqudg5/0/b02a5e902331671aa5f21d2234693430d3dbd5976a75984d5a3fcbac35d4a8fc" target="_blank" rel="nofollow noopener sponsored">Le Bristol Paris</a> houses two hot restaurants <a href="https://www.oetkercollection.com/hotels/le-bristol-paris/restaurants-bar/114-faubourg/" target="_blank" rel="nofollow noopener sponsored">114 Faubourg</a>, with one Michelin star, takes its brasserie-deluxe title seriously. Executive chef Éric Fréchon's menu focuses on impeccable French classics, including takes on hand-chopped steak tartare and duck pâté with foie gras.</p><p><a href="https://www.oetkercollection.com/hotels/le-bristol-paris/restaurants-bar/epicure/" target="_blank" rel="nofollow noopener sponsored">Epicure</a>, his space with three Michelin stars, is a feast for the eyes and the palate, setting the stage with Italian Botticino marble flooring and glittering chandeliers. Enjoy caviar de Sologne on bone-china plates and wine pairings poured into fine Baccarat crystal from sommelier Bernard Neveu. Part of the <a href="https://nyl.as/t1/309/2b63c5gd98kfi6ji3kvjqudg5/1/431c9279aedcabecbe352381087eac5db45db722119e04163ea7da3c02aa3512" target="_blank" rel="nofollow noopener sponsored">Oetker Collection</a>, Le Bristol Paris upholds its reputation as the first to earn "palace" status in France, which allows all guests to feel like royalty.</p><p><strong>Le Tresor</strong></p><p><a href="https://restaurantletresor.com/" target="_blank" rel="nofollow noopener sponsored">Le Tresor</a> is the quintessential Parisian bistro with an elevated twist. It's where I like to go to satisfy my craving for the classics, like their deliciously prepared oysters, langoustine, beef tartare, and foie gras. The decor inside is a little kitschy with clunky red and cow print chairs, so I opt for the lovely outdoor seating area instead, which is tucked away in a quieter pedestrian walkway for times when the weather is better.</p><div type="image" title="The exterior of La Cour Jardin in Paris." height="1666" width="2222" msid="87611439" hostid="261"></div><p><strong>La Cour Jardin</strong></p><p>Another lovely and distinctly French dining experience is <a href="https://www.dorchestercollection.com/en/paris/hotel-plaza-athenee/restaurants-bars/la-cour-jardin/">La Cour Jardin</a>, where dishes such as grilled octopus, foie gras, and beef tartare are served in a gorgeous interior courtyard. It's best enjoyed on a warm spring or summer day when you can see the space in all its glory with dotted red umbrellas as well as trees, topiaries, and ivy that climb the walls of a building constructed in the early 1900s.</p><p><strong>Loulou</strong></p><p>No visit to Paris is complete without a meal en plein air, or, outside. At <a href="http://loulou-paris.com/" target="_blank" rel="nofollow noopener sponsored">Loulou</a>, the restaurant is housed within the outdoor terrace of the Musée des Arts Décoratifs and surrounds the Palais du Louvre. It's the epitome of urban enchantment, and there isn't a lusher location in Paris.</p><p>Loulou is known for its sensational Mediterranean menu featuring salads and simple pizzas, and the views aren't so bad either.</p><div type="image" title="The dining room at Le Train Bleu" height="1666" width="2222" msid="87611442" hostid="261"></div><p><strong>Le Train Bleu and Andia</strong></p><p><a href="https://www.le-train-bleu.com/en/" target="_blank" rel="nofollow noopener sponsored">Le Train Bleu</a> and <a href="https://andia-paris.com/" target="_blank" rel="nofollow noopener sponsored">Andia</a> are two glamorous Parisian restaurants set in former train stations. They offer a festive feel whether you're a history buff or just seeking something unique.</p><p>Le Train Bleu offers exquisite surroundings, including decorative plaster ceilings, chandeliers, and large, light-filled windows that celebrate the space's history. A variety of fishes (lobster macaroni gratin, cod, and monkfish preparations) and meats (lamb, beef tartare, sirloin steak) rotate into the menu, but I suggest saving room for the cheese board or desserts, like Rum baba, crepes Suzette and a lemon soufflé, which are the most memorable.  </p><p>What was previously known as La Gare is now called <a href="https://andia-paris.com/" target="_blank" rel="nofollow noopener sponsored">Andia</a>, and it offers what can sometimes be harder to find in Paris — an Andean Latin American concept. Serving guacamole, wagyu tataki, and octopus, Andia is a great alternative to French fare, as is the sushi bar that shares the space, <a href="https://deepfish-paris.com/" target="_blank" rel="nofollow noopener sponsored">Deepfish</a>.</p><p><strong>Macéo</strong></p><p>I'm not a vegan, but I have been trying to eat more plant-based meals and reduce my meat intake. <a href="https://www.maceorestaurant.com/" target="_blank" rel="nofollow noopener sponsored nofollow sponsored">Macéo</a> is a great option for anyone like me, but especially vegetarians and vegans, with lots of options, and where the plating on dishes like the ceviche and the vegetable tart is as inventive and mesmerizing as the taste. Try to sit in the cozy red room separated by a few steps, where a half wall is painted and accented by a bookshelf, and enjoy a bottle of wine off the impressive list.</p><p><strong></strong></p><div type="image" title="Plates of bread, hummus, appetizers, salad, and small meats sit on a table" height="4424" width="5898" msid="91648328" hostid="261"></div><p><strong>Liza</strong></p><p>For a dinner that marries the best of Paris ingredients with modern Lebanese cuisine, <a href="https://www.restaurant-liza.com/" target="_blank" rel="nofollow noopener sponsored">Liza</a> in the 2nd arrondissement is not to be missed. Owned and operated by chef Liza Asseily, the restaurant is a testament to Asseily's Lebanese heritage in a chic, glamorous space.</p><p>Dishes are ideal for sharing and diners are encouraged to taste everything, including classic falafel and lamb kébbé, grilled Halloumi with sesame tomato marmalade, black lemon hummus, and imported Arak. Order the riz au lait dessert with orange water and rose petals and watch it vanish quickly bite by delicious bite.</p><p><strong>Semilla</strong></p><p>Sometimes in Paris, restaurants can feel a little stuffy. But <a href="https://www.semillaparis.com/en" target="_blank" rel="nofollow noopener sponsored">Semilla</a> does a good job of combining a great atmosphere with contemporary cuisine.  A long red-hued marble bar and open kitchen initially draw the eye to the open kitchen, which turns out a great tasting menu option, with the veal filet, salt-crusted sea bass, and smoked duck tartar as standout dishes. For dessert, they serve a very pretty choux pastry-filled Paris-Brest.</p><p><em><a href="https://www.insider.com/everything-you-need-to-know-about-traveling-to-paris-france" target="_blank" rel="noopener">View Insider's comprehensive guide to visiting Paris.</a></em></p>

I'm a New Yorker who visits Paris every year. Here are 11 restaurants where I've had some of the best meals of my life.

<ul class="summary-list"><li>The <keyword id="10500112" type="UNKNOWN" weightage="60" keywordseo="blobfish">blobfish</keyword> was crowned the <a href="https://www.cnn.com/travel/article/blobfish-ugly-animal/index.html">world's ugliest animal in 2013</a> — a title it still defends today.</li><li>But drop this fellow 9,200 feet below sea level, and the water holds up all that flab like a push-up bra, making the <keyword id="6355507" type="UNKNOWN" weightage="60" keywordseo="Fish">fish</keyword> a little more handsome.</li><li>Between the skin and the muscles is a lot of fluid. And that's the secret to the fish's distinct appearance — and its survival.</li></ul><p><em>Following is a transcript of the <keyword id="21654" type="COMPANY" weightage="60" keywordseo="video">video</keyword>.</em></p><p><strong>Narrator: </strong>This creature was crowned the world's ugliest animal in 2013, a title it still defends today. On land, he's got a body like Jell-O and a big old frown. But drop this fellow 9,200 feet below sea level, and the water holds up all that flab like a push-up bra, making the fish a little more handsome. Same old fish, but with a little more support. So, what is all that water pressure holding together?</p><p><strong>David Stein:</strong> Between the skin, that flabby skin, and the muscles is a lot of fluid.</p><p><strong>Narrator:</strong> This is David Stein, a deep-sea-fish biologist who was lucky enough to dissect 19 blobfishes in the 1970s. Blobfish look blobby because they are full of water. Under their skin, blobfish have a thick layer of gelatinous flesh that floats outside their muscles.</p><p><strong>Stein:</strong> If you pick up a blobfish by the tail, then it kind of flows to the head.</p><p><strong>Narrator:</strong> This water-filled, Jell-O-like layer allows the blobfish to stay somewhat buoyant, which is important because blobfishes don't have a swim bladder.</p><p><strong>Stein:</strong> And fishes that have swim bladders are able to adjust their buoyancy. They can secrete gas into the swim bladder or remove it. A fish that lives on the bottom doesn't need to be able to maintain its buoyancy.</p><p><strong>Narrator:</strong> So, the Jell-O layer isn't a perfect substitute, but the blobfish doesn't need to be a strong swimmer. The predator has a highly specialized hunting strategy that's perfect for the rocky barrens of the deep sea.</p><p><strong>Stein:</strong> It just sits there and waits for dinner to come by.</p><p><strong>Narrator:</strong> If all you do is sit, you don't need much under your skin. Just watery tissue, some yellow pockets of fat, and a smidgen of muscle. In case you hadn't guessed, blobfishes aren't exactly yoked. They have very little red muscle, the kind that allows you, a human, to run a mile or a tuna fish to migrate across oceans. Instead, blobfish have a lot of white muscle, which allows them to swim in short bursts and lunge at prey that on occasion ramble by.</p><p>This is a baby blobfish. It's a cleared and stained specimen, meaning all its tissue has been dissolved to show only the bones and cartilage. Those thin red lines you see, they're the blobfish's bones dyed red. If you're having trouble seeing the bones, you're not the only one. Blobfish have poorly ossified skeletons, meaning they're thinner and more fragile than the bones of most shallow-water fish. This is another handy deep-sea adaptation, as it takes a lot of precious energy to build strong bones.</p><p>But the blobfish saves its energy to develop what might be the most important bone in its body: its jaws, which also happened to be the reason it looks so gloomy. The fish needs enormous jaws so it can snap up any prey that passes by and swallow it whole, maybe even smacking its blubbery lips as it eats. And that brings us to its stomach. If you're the kind of creature that eats anything that swims by, some surprising things can wind up in your stomach. Stein found a wide range of foods and not-foods in the blobfish he dissected. Fish, sea pens, brittle stars, hermit crabs, an anemone, a plastic bag, and also lots of rocks.</p><p><strong>Stein:</strong> Their stomach contents kind of bear out the fact that they're probably not too bright.</p><p><strong>Narrator:</strong> He also found octopus beaks, the cephalopods' hard, indigestible jaws. This means that one of the world's flabbiest fishes has been able to eat one of the sea's most cunning predators. If you're surprised, just think about the blobfish's thick skin. What would it be harder to grab in a fight: a sack of bones or a sack of Jell-O? Stein suspects it might be the latter.</p><p><strong>Stein:</strong> If the skin is loose, perhaps the suckers can't really get a good grip on it.</p><p><strong>Narrator:</strong> Stein found sucker marks across the blobfish's body, a hint that the fish might've been in some deep-sea fights. So while all of this Jell-O might look a little unconventional, well, it seems to have served its purpose. The blobfish is perfectly suited to life in the deep sea, where beauty standards are probably quite different. After all...</p><p><strong>Stein:</strong> Ugly is kind of in the eye of the beholder.</p>

What's inside a blobfish, the 'world's ugliest animal'

<ul class="summary-list"><li>Calamari is the pluralized version of calamaro, the Italian word for squid.</li><li>It has a mild flavor, chewy texture, and is sold fresh or frozen at fish markets and grocery stores.</li></ul><p>While scanning an Italian restaurant menu or shopping at your local fish market, you may have come across calamari. With rubbery flesh that can instantly be transformed into a tender, meaty delicacy after cooking, calamari is unlike any other <a href="https://www.insider.com/best-and-worst-things-to-get-at-seafood-restaurant-2021-8" target="_blank" rel="noopener">seafood</a>.</p><p>It's versatile, too: calamari can be eaten cold in seafood salads, mixed into <a href="https://www.insider.com/chef-easy-pasta-recipe-everyone-should-know-how-to-make-2022-4" target="_blank" rel="noopener">pasta dishes</a>, <a href="https://www.insider.com/easy-winter-soup-recipes-from-michelin-starred-chefs-2020-12" target="_blank" rel="noopener">soups</a> and stews, or fried for a tasty appetizer.</p><p>Whether you're an amateur home chef eager to try something new, or you're just curious about this unique and popular mollusk, here's what to know about preparing and cooking calamari.</p><h2><strong>What is calamari?</strong></h2><p><strong></strong></p><div type="image" title="Overhead shot of squid lined up with ice and lemons." height="1414" width="2119" msid="92418074" hostid="261" sizebytes="317034"></div><p>Contrary to some common misconceptions, calamari is not <a href="https://www.insider.com/eating-live-octopus-can-kill-you-2019-5" target="_blank" rel="noopener">octopus</a> — or pig rectum, as a popular myth asserts — it's actually the term used to describe certain species of squid. In fact, the word calamari comes from the Italian word for squid: "calamaro."</p><p>There are hundreds of species of squid, but not all of them are edible and only a handful are used to make the calamari available at restaurants and markets.</p><p>According to Herve Malivert, director of culinary affairs at the <a href="https://ice.edu/" target="_blank" rel="noopener">Institute of Culinary Education</a>, these species tend to be no more than a foot long. They also typically have thinner, more tender flesh that cooks quickly, says Malivert. Calamari is milky white in color whether raw or cooked, but once it's cooked, it takes on a more opaque appearance.</p><h2>Where does calamari come from?</h2><p>Squid can be found in almost every ocean and sea on earth — except the Black Sea. In the US, much of this squid is fished off the coast of California (especially Monterey Bay) and Rhode Island.</p><p>Squid has long been a diet staple for many other cultures across the globe — particularly in the Mediterranean region, Southern Europe, and East Asia. In the US, however, squid was primarily used as bait until the 1970s, when popular fish like cod and flounder became more scarce. As a result, fishermen began selling squid to local markets, and chefs began exploring cooking with it — and by the 1980s, calamari could be found on many menus across the country.<strong> </strong></p><p>Around 22 million pounds are fished from Rhode Island every year, says <a href="https://crgcincy.com/" target="_blank" rel="noopener">Crown Restaurant Group</a> chef-owner Anthony Sitek.</p><p>The <a href="https://www.fisheries.noaa.gov/species/longfin-squid" target="_blank" rel="noopener">longfin squid</a> is fished between Cape Cod, Massachusetts and Cape Hatteras, North Carolina. It can also be found in the Gulf of Venezuela and the Canadian province of Newfoundland. </p><p>The <a href="https://www.fisheries.noaa.gov/species/california-market-squid" target="_blank" rel="noopener">California market squid</a>, also known as the pacific loligo squid, is mostly fished between Punta Eugenia in Baja, California and Monterey Bay, California, but can also be found off the southeastern region of Alaska.</p><h2><strong>What does calamari taste like? </strong></h2><p><strong></strong></p><div type="image" title="Overhead shot of a seafood pasta dish" height="1413" width="1884" msid="92418077" hostid="261" sizebytes="348576"></div><p>Calamari doesn't have a very "fishy" taste. It's known for its firm, mildly sweet flesh, and chewy texture. Sometimes, it can have a subtle nutty flavor.</p><p>While it may be somewhat bland on its own, calamari can soak up any flavors of the sauces, seasonings, and other ingredients it's cooked with. </p><p><strong>Quick tip: </strong>While calamari can have a chewy bite, it shouldn't be rubbery. According to Malivert, that's usually a sign that it's overcooked.</p><h2><strong>Where to buy and how to store calamari </strong></h2><p>Fresh calamari can be bought at most fish markets, and in some cases, in the seafood section at your local grocery store. You can purchase the squid whole if you'd like to clean it yourself or use the squid ink to add flavor to recipes. </p><p>Since cleaning a squid can be a bit of a messy process, though, you can also ask the fishmonger to do this for you. Cleaning the squid is important for eliminating all the parts that are inedible: the beak, cuttlebone, entrails, and the skin.</p><p>If you can't find fresh calamari, Sitek recommends checking the frozen section. Frozen squid can be bought whole, or already pre-cut into rings or pieces.</p><p>"Freezing it actually helps break down the muscle fibers, making it more tender after cooking," he explains.</p><p>After taking the calamari home, Malivert advises storing it in an airtight plastic bag resting on a bed of ice and ideally, preparing it within one day. Cooked calamari can last in the fridge for two to three days when stored in a zip-top plastic bag, and frozen calamari will last for up to two months. </p><p>To freeze it, just place the squid in a plastic freezer bag and squeeze out as much air as possible before sealing it. Make sure to label the bag and include the date so you know when it expires. </p><p>If you're able to plan ahead before cooking it, defrost the still bagged and sealed calamari in the fridge overnight. Or, if you're pressed for time, you can take the calamari out of the bag, place it in a large bowl under cool running water for 5 to 10 minutes, and drain it once it's no longer frozen.</p><h2><strong>How to cook calamari</strong></h2><p><strong></strong></p><div type="image" title="Close up of a japanese grilled calamari dish." height="1414" width="2121" msid="92418079" hostid="261" sizebytes="236568"></div><p>Squid can be eaten raw, as well as prepared in a multitude of different ways, including: fried, grilled, sautéed, roasted, or braised.</p><p>According to Malivert, squid is best cooked for very little time using a high-heat cooking method — like grilling, sautéing, or deep-frying — to preserve its texture and flavor, and will only take 2 to 3 minutes to cook with any of those methods. </p><p>The other option is to slow braise it over very low heat for 30 to 45 minutes, which allows its collagen to break down into gelatin, resulting in a more tender texture that melts in your mouth. This usually entails simmering the squid in olive oil, white wine, and garlic, along with vegetables, herbs, and spices while stirring occasionally.</p><p><strong>Quick tip: </strong>There are two edible parts of these squids: the tentacles and the tube. The tube, or the body of the squid, is often sliced into rings — but can also be stuffed, or cut into flat bite-sized pieces.</p><h2><strong>Popular dishes that use calamari </strong></h2><p>In America, calamari is frequently battered with flour and corn meal, deep-fried, and served with marinara dipping sauce. But across the world, it's used in a wide variety of other dishes. Here are some of the most popular, according to Malivert and Sitek:</p><ul><li><a href="https://www.insider.com/best-things-to-eat-in-europe-2016-8" target="_blank" rel="noopener"><strong>Paella</strong></a><strong>: </strong>A Spanish rice dish that often includes chicken, chorizo, and seafood. </li><li><strong>Jjampong: </strong>A spicy Korean-Chinese noodle soup made with a medley of seafood.</li><li><strong>Frutti di mare:</strong> A spicy Italian pasta dish that usually also features mussels, shrimp, scallops, and clams.</li><li><strong>Fritto misto: </strong>A dish consisting of battered and fried pieces of seafood and vegetables — which also often includes shrimp, zucchini, and mushrooms.</li><li><strong>Ika Sansai:</strong> A cold Japanese salad with raw squid, bamboo shoots, and vegetables marinated in vinegar and ginger.</li><li><strong>Yakimono:</strong> A Japanese dish consisting of skewers of squid roasted over charcoal.</li><li><strong>Cioppino/Brodetto: </strong>An Italian fish stew with a tomato-based broth.</li><li><strong>Ceviche:</strong> A Peruvian dish made of raw fish seasoned with fresh citrus juices.</li><li><strong>Salt and pepper squid: </strong>A popular Chinese dish that consists of battered and deep-fried squid that's tossed with salt, black pepper, scallions, and red chilis.</li><li><strong>Kalamarakia Yemista: </strong>A Greek specialty made of squid stuffed with a medley of rice, tomatoes, onions, garlic, and fresh herbs.</li></ul><p><strong>Quick tip: </strong>If you're frying calamari, Sitek recommends soaking it in a buttermilk batter before coating it in the breading mixture. This not only helps to tenderize the meat and make the flour stick better but also adds some rich dimension to the flavor.</p><h2><strong>Insider's takeaway </strong></h2><p>Calamari is squid meat that's fished from oceans all across the world. It can be prepared in almost any way you can think of, from grilling and braising to sautéing and frying. Since it has a mild taste and soaks up flavor, calamari can be used in many different dishes, like pastas, stews, and cold seafood salads.</p><p>You can find calamari at your local fish market, or at the seafood counter and in the frozen section at your local grocery store. Chefs recommend using it within a day or so if you buy it fresh and store it in the fridge, but it'll last for up to two months if frozen.</p>

What is calamari? Everything you need to know about the mysterious yet delicious seafood

<ul class="summary-list"><li><a href="https://www.insider.com/category/pixar">Pixar</a> gets its characters to move by giving them an inner skeleton called a rig and filling it with controls that allow for unique and nuanced movements.</li><li><a href="https://www.insider.com/category/movies">Movies</a> like "The Incredibles" gave animators the ability to convincingly move human muscles while "Coco" let them beautifully animate guitar playing.</li><li>In "<a href="https://www.insider.com/category/soul">Soul</a>," innovative new hand controls and a digital piano rig let the character Joe Gardner play piano in complex and realistic ways.</li></ul><p><strong><em>Following is a transcript of the <keyword id="21654" type="COMPANY" weightage="60" keywordseo="video">video</keyword>: </em></strong></p><p><strong>Narrator:</strong> This is a shot from <keyword id="161299" type="COMPANY" weightage="60" keywordseo="Pixar">Pixar</keyword>'s latest movie, "<keyword id="5286" type="ORGANIZATION" weightage="60" keywordseo="Soul">Soul</keyword>." Even though it's animated, everything about how the fingers float from one key to another to the small details like tendons moving in the hand feels just as real as the reference footage that inspired it. While Pixar has used reference footage since the beginning, it could not have pulled off a scene with movement this nuanced and realistic back in 1995 for "<keyword id="177078" type="ENTERTAINMENT" weightage="60" keywordseo="Toy-Story">Toy Story</keyword>." And it took years of technological breakthroughs. So how did Pixar get here?</p><p>First off, they have an army of animators and riggers. We talked to seven who worked on "Soul" to see how far Pixar has come. Let's start over 26 years ago with the technology built for "Toy Story."</p><p>Getting a given character to move starts in Pixar's rigging and modeling department.</p><p><strong>Mara MacMahon:</strong> Whenever you're thinking of a character model before it's rigged, it's in a completely neutral pose. There's no expression on the face. The arms and legs are all straight. And so the controls that we put in in rigging lets parts of the body move like you would pose like a doll or a puppet.</p><p><strong>Narrator:</strong> To get a clearer idea of the basics, let's start with this character model of Woody. The rigging department will add the rig, which is essentially an inner skeleton. Throughout this rig you can see all these controls called animated variables, or avars, which animators use to make different parts of a character move around. This early version of Woody had 596 of those controls, which may seem like a lot, but by 2019's "Toy Story 4," Woody had more than 7,000. To make things a little more complicated, one control point is often connected to other control points. So moving one in the eyebrow will move the wrinkles on the forehead. Adding more controls to these "Toy Story" characters would have let them move with more nuance, but back then, Pixar was making a brand new rig for every single character. That would change with "Toy Story 2."</p><p>Pixar introduced Geppetto, later updated to Presto, which allowed animators to reuse and adapt rigs for multiple characters. This sped up the <keyword id="21778" type="TECHNOLOGY" weightage="60" keywordseo="animation">animation</keyword> process and gave animators more control over movements and facial expressions. The new software provided a template of two-legged and four-legged rigs that could be altered depending on the specific needs of a character. According to rigger Jared Fong, the sea lions in "Finding Dory" were actually constructed from dog rigs, with legs folded into flippers. More control with Geppetto also meant more expressive facial movements, as seen in 2003's "Finding Nemo."</p><p>To really nail the character's emotions, animators used reference footage. Now fish don't have eyebrows or eyelids, but eyebrows are so important for expressing human emotions. So animators decided to add eyebrow-like lumps to characters like Marlin and Dory. And replicating real facial expressions meant connecting more control points with each other. You can see that with Dory. The control points around her mouth are connected with her eyes and her cheeks, giving her a more believable smile. A smize, if you will. After making major strides with toys and sea creatures, the most daunting challenge was yet to come: humans.</p><p>Mr. Incredible consisted of 426 primary controls, 111 secondary animation controls for more subtle movements, and 1,061 modeling controls for sizing and other adjustments. Thanks to Geppetto, the rigging and modeling team could perfect Mr. Incredible and then reuse his rig for other characters. And to really make his movements realistic they used full-body reference footage. For example, this clip where an animator lifts up this exercise ball was helpful for moments like this, where Mr. Incredible lifts up an Omnidroid. And the team didn't animate just a rigid skeleton. On top of the skeleton was a layer of muscles, which could bulge and flex. And the skin on top of that would need to respond realistically. So Pixar developed a new system called Goo. This allowed the animators to see the skin and muscles react in real time as they worked, allowing for greater flexibility and movement and more control over how humans move. Goo led to breakthroughs in moving more challenging body parts, like the shoulders, which were more primitive in earlier films.</p><p><strong>Bobby Podesta:</strong> The Buzz Lightyear shoulder's a ball and socket. Woody's shoulder is just a stitch line. He's got no shoulders, right? That arm just hinges. Mr. Incredible has a big old strong shoulder. How you get a trapezius muscle there in the shoulder, and how it moves in the pectoral, really complex stuff.</p><p><strong>Narrator:</strong> The rigs built for "The Incredibles" were designed to let the characters stretch further than the average human. Which was important for Elastigirl, who needed to transform into all shapes and sizes. And just like how superheroes needed to react to forces like gravity, so too did the cars in Pixar's next feature, "Cars."</p><p>Pixar extended its technological boundaries yet again with a system called ground locking, which made sure the cars always stayed on the same path, regardless of terrain, without animators having to move them frame by frame.</p><p><strong>Bobby Podesta:</strong> We had to have our characters be able to follow the contours of the ground without having to animate them, like up and down if it was like, a rolling hill. So it's going to move along these things. And then we're going to animate on top of that.</p><p><strong>Narrator:</strong> Because of ground locking, Lightning McQueen could now drive smoothly on a flat road that turns into a very windy path automatically. This may seem like a specific advancement just for the "Cars" movies, but it would be important for some of the most memorable characters in "Soul."</p><p>By 2007, animators could have up to 150 controls in the human face. So they could give characters a much wider range of emotion. Perfect for a movie like "Ratatouille," which is largely set in the human world. All these intricate controls allowed for the complex array of expressions seen on Chef Skinner. Look at how far Chef Skinner's mouth extends as he's yelling at Linguini. According to supervising animator Mark Walsh, the tech wouldn't have been able to handle such a stretch in "Toy Story" or "Finding Nemo." The groundbreaking muscle work in "The Incredibles" allowed animators to give Linguini more spontaneous movements in the scenes where he's controlled by Remy in the kitchen.</p><p>By the time "Toy Story 3" came out in 2010, Pixar's animators had gotten such precise control over how characters move, that it's surprising they'd want to take a step backward. But they actually relied on fewer controls to better replicate the trademark toy movements audiences knew and loved.</p><p><strong>Jared Fong:</strong> If a character has a limited range of motion in its shoulder, what we'll do is we'll basically lock off some of that range of motion, and then that forces you to animate it in a different way.</p><p><strong>Narrator:</strong> They still had room to pick and choose what they would keep about the old characters and where to elevate them. For example, they could have put 25 controls in each of Buzz's eyebrows, but decided to keep them simple, like when he had just three per brow in the original, while also giving Spanish Buzz these complicated flamenco-like moves. There was one particularly hard toy to animate: the octopus named Stretch. Despite the innovations in stretchiness from "The Incredibles," making eight tentacles stretch and curl was still a daunting task.</p><p><strong>Bobby Podesta:</strong>We're fighting against the computer. The computer wants to make things that are that are solid and that are perfect.</p><p><strong>Narrator:</strong> But it was a challenge they would eventually master in "Finding Dory."</p><p>The hardest part of an octopus to replicate is the tentacles, which need to bend, curl, and unfurl. You can see early attempts at this with Stretch and this octopus-like monster all the way back in "Monsters, Inc." In "Finding Dory," Hank also needed to move around quite a bit and grab onto things, like this coffeepot. Hank also had more than 350 suckers combined on his tentacles. Those were so unpredictable that they had to be simulated, a process where movements are automated using code, like with strands of hair and clothing. The tentacles themselves were so dynamic that when one moved it would move other parts of Hank's body as well. And animators used an altered version of this tentacle rig on Dante in "Coco," giving the dog a long, twisty tongue. You can see it grab onto objects here in the short film "Dante's Lunch." But the biggest challenge for "Coco" was music.</p><p>Pixar had to figure out how to get Miguel to accurately play guitar. So they strapped GoPros directly to guitars, giving themselves the closest possible angle. They would listen to the guitar music and mimic the exact finger and string movements. It looks so authentic. But Pixar found it could push this even further and make playing music look even more real in 2020's "Soul." As with previous Pixar films, some assets were reused from "Coco." For example, the same rig built for the "Coco" guitars was repurposed for Miho's bass.</p><p><strong>Jason Davies:</strong> We modified it for four strings and just kind of repositioned it to work for that. For the scenes where Joe plays piano, they went far beyond just matching the music directly to audio.</p><p><strong>Narrator:</strong> For reference footage, Pixar captured Jon Batiste playing piano at multiple angles. Then, character technical director Jason Davies and the rigging team built a piano rig, which functions like a digital piano. Davies fed the audio files directly into the rig, and the piano would play automatically in time with the music. If a key lit up blue, the animators would place Joe's left hand there, and his right hand would be placed on any key that turned red. They also tried developing a simulation for Joe's piano playing, but it proved tricky, as his finger was too heavy on the small piano keys. So Davies developed a finger contact rig similar to one used on "Coco." Just like in "Coco," where fingers moved the strings on guitars, Dorothea's fingers could play the saxophone, and most importantly, Joe could play the piano.</p><p><strong>Jason Davies:</strong> When their fingers would intersect the space where a key was, so it pushes down into the keyboard, it would calculate the proper angle that that piano key needed to rotate to make it look like he's pushing it.</p><p><strong>Narrator:</strong> While the piano played on its own, the hand still needed to capture the complicated motions of playing. Which is why Joe was equipped with 292 controls in each of his hands. That's about half the amount of controls in Woody's entire body in the first "Toy Story." The riggers added variables to Joe's hand that they had never used before. According to character model lead Mara MacMahon, the team even added a control for each tendon in Joe's hands.</p><p>Mara MacMahon: So that was something that could kind of capture the tension in his hands as he's playing the piano. So there's a control for each hand, just to make a tendon appear if the animator wanted to really, like, emphasize that particular pose.</p><p><strong>Narrator:</strong> These state-of-the-art hand and wrist controls weren't just useful for playing music. They also allowed for flexibility. Like Linguini in "Ratatouille," Joe is tall and lanky and has a lot of frenzied movements that had to be highlighted in scenes where he is inhabited by 22. For all of this, Joe had 477 controls in his face and 789 additional controls throughout his entire body, giving him 1,266 controls total. Conversely, they limited the movements on Dorothea to show her regal stature. They even went as far as removing subtle blinks and nods.</p><p><strong>MontaQue Ruffin:</strong> It's all in like, the look, you know. How they hold their head up, or how they just set their gaze upon whatever they're looking at.</p><p><strong>Narrator:</strong> But sometimes it's the simplest-looking actions or characters that prove the hardest to control. Take the counselors. They look like simple 2D lines, but they were the most complicated characters to animate.</p><p><strong>Bobby Podesta:</strong> Doing the counselor characters for "Soul" was pushing our limits of what we could do. And they turned out amazing. That's building on 25, 26 years of history to get to that point.</p><p><strong>Narrator:</strong> Terry consisted of around 300 controls. A new tension control allowed animators to sharpen or add an angle by assigning it a higher value. This allowed Terry and the Jerrys to randomly grow fingers off their hands. Plus, they were able to easily transition between Terry's multiple forms using just a few controls, pivotal in scenes where Terry mutates into objects on Earth, like this handrail, or this bag of chips. But of course, even something so new and unusual couldn't have been made without looking to Pixar's past. The stretchy software that built Hank and Dante's tongue allowed Terry to disguise herself in elaborate ways, like in this heart monitor, and this brick wall. And the counselors couldn't just move the way a person could, posing another major challenge.</p><p><strong>Royce Wesley:</strong> Since they don't have legs, right, They just slide around on the ground. The closest analogy is actually "Cars" and that kind of stuff.</p><p><strong>Narrator:</strong> That meant they needed to borrow from the same ground-locking technology pioneered in "Cars" to keep the counselors in motion. When you get so good at making things move realistically, it's OK to sometimes let your imagination run wild.</p><p><strong>Royce Wesley:</strong> We're not trying to make things look necessarily perfectly real. What we're trying to do is make sure that the emotions that are coming out of the characters, and what they're thinking, feel 100% real.</p>

How Pixar's character movement evolved from 'Toy Story' to 'Soul'

<p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span><a href="http://globalfishingwatch.org/map">Global Fishing Watch</a></span></p><p class="caption">Global Fishing Watch shows fishing activity around the world,</p></div><p></p></div></div>The island nation of Kiribati suspected that Marshalls 203 had violated its recently created no-fishing zone, but it didn't have sufficient proof. That's where Global Fishing Watch came in.</p><p>The non-profit, created by sea conservation group Oceana, environmental satellite imaging non-profit SkyTruth, and Google, identifies fishing boats by analyzing Automatic Identification Signals (AIS). It analyzes the movement of vessels to predict when they are fishing.</p><p>In the case of Marshalls 203, it provided unmistakable imagery that showed the boat fishing in the protected zone.</p><p>"When we provided this picture and they showed it to the vessel captain, he realized he was busted," said Jackie Savitz, Oceana's Vice President of Global Fishing Watch.</p><p>Kirbati used this imagery to force the shipping company to pay $2.6 million last year.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span><a href="http://globalfishingwatch.org/map">Global Fishing Watch</a></span></p><p class="caption">Satellite tracking of the Marshalls 203 fishing vessel (light blue line) appeared to show it fishing in a no-take zone (red line).</p></div><p></p></div></div></p><p><a href="http://globalfishingwatch.org/map">Global Fishing Watch</a>, which features a online tool that anyone can use for free, has some blind spots. Among them, some ships, notably smaller ones, are not required to broadcast AIS data. Also, ships engaged in illegal activity might turn it off.</p><p>Sometimes blips in AIS transmission can be used to identify suspicious activity. Savitz pointed out one ship that had dropped off the map while passing through the Galapagos exclusive economic zone - a clear red flag.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span><a href="http://globalfishingwatch.org/map">Global Fishing Watch</a></span></p><p class="caption">A fishing boat (light blue line) turns off its AIS signal while passing through the Galapagos exclusive economic zone (dark blue line).</p></div><p></p></div></div></p><p>The limits of AIS make it hard to identify illegal fishing off, say, the coast of Somalia. By all reports, <a href="http://www.businessinsider.com/somali-piracy-maps-2016-10">it is extensive there</a>, but Global Fishing Watch shows all ships "holding the line"-i.e., going up to the restricted zone but not crossing in.</p><p>It's worth noting, however, that the shipping industry says ships <a href="http://eunavfor.eu/wp-content/uploads/2013/01/bmp4-low-res_sept_5_20111.pdf">can turn off AIS</a> when passing through that <a href="http://www.businessinsider.com/piracy-somalia-could-come-back-2016-10">piracy risk area</a> if they think it will make them more vulnerable to pirates.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span><a href="http://globalfishingwatch.org/map">Global Fishing Watch</a></span></p><p class="caption">Fishing vessels (yellow) appear to be "holding the line" outside Somalia's exclusive economic zone (dark blue line).</p></div><p></p></div></div></p><p>Global Fishing Watch can also be used to spot potential transshipping, which involves ships illegally offloading their catch onto other ships.</p><p>Savitz pointed to one vessel off the coast of Chile that regularly made suspicious jaunts outside of the Chilean fishing zone.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span><a href="http://globalfishingwatch.org/map">Global Fishing Watch</a></span></p><p class="caption">Global Fishing Watch spotted this fishing vessel (light blue line) making suspicious trips outside Chile's exclusive economic zone.</p></div><p></p></div></div></p><p>In the future, Global Fishing Watch hopes to add new data to expand tracking. It also hopes to develop new machine-learning algorithms to identify suspicious behavior like transshipping and AIS on-off events.</p><p>Governments and other clients could use this data to aid enforcement.</p><p>"It's possible that we could do analysis that identifies lists of suspicious vessels that countries could use at their ports," Savitz said. "We're not saying that these ships are doing anything illegal, but this information could be used to decide which ships to look closer at."</p><p>Global Fishing Watch could also be used to support sustainable fishing practices. For instance, companies that certify sustainable fishing might require that ships stay visible to AIS or other tracking systems the whole time they sail.</p><p>Illegal fishing around the world is worth as much <a href="http://journals.plos.org/plosone/article/authors?id=10.1371/journal.pone.0004570">as $24 billion every year</a>, according academic estimates.</p>    <div class="margin-top">        <h3>NOW WATCH: <a href="http://www.businessinsider.com/octopus-escapes-through-tiny-hole-fishing-boat-2016-4">Watch this massive octopus escape through a tiny hole in a fishing boat</a></h3>        <div>            <div>        <div class="ooyala-video-player" data-video-autoplay="false" data-video-id="x2aHl3MjE6v4zCTparRYCo8dS4VrY5N5" data-player-variable="ooyalapopvideo" id="ooyalaplayer_popvideo" style="width:1280px;height:720px"></div>        </div>        </div>            </div>

Satellite watchers busted an illegal fishing vessel, and they're coming for others around the world

<p>June 8 was designated as <a href="http://worldoceansday.org/" target="_blank">World Oceans Day</a> by the United Nations in 2008.</p>
<p>Oceans cover most of our planet. They provide much of the oxygen we need to survive, regulate weather and temperature, and are home to countless plants and animals. Yet, the oceans face continued threats from pollution, overfishing, and warming temperatures.</p>
<p>The pictures below remind us of the ocean's beauty and how important it is to protect and preserve this system.</p>
<p><em>A sea turtle says hi. </em></p>
<p><div class="KonaFilter image-container click-to-enlarge"><div class="image"><a title_source="nicolas.voisin44/Shutterstock" title_caption="" class="zoomin" href="https://static-ssl.businessinsider.com/image/5392222ceab8ea0a367d6bde-960/turtle-13.jpg"><span class="sprites click-to-enlarge-icon" title="Click to enlarge"></span></a><p class="source"><span>nicolas.voisin44/Shutterstock</span></p></div><p></p></div></p>
<p><em>A humpback whale passes near an iceberg. </em></p>
<p><em><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span><a href="https://www.flickr.com/photos/ilovegreenland/7548389694/in/photolist-cv2tgU-8ZxHy9-ef3m4b-eeWuig-4Q9M4q-dyqTMt-5QAyi2-ef3muQ-eeWBh8-67nmge-8CDuYK-8CDNnp-9D6PuB-9YC1Tq-SHVxZ-9XntoZ-eeWD5t-51FbWg-hhh7AW-27Jxg-aqAAeD-eeWBHn-6QdLbh-8CGUm9-8CDw7t-8CGE9u-8CDQjZ-bWHNPc-mXeMxF-ef3pAo-ef3ke5-ef3eEY-mXey24-mXfg6i-mXgBNY-mXgTsU-mXgxtf-mXoMLj-mXhabs-mXmEg2-mXeKaM-mXf5J4-mXh8MA-ef3hPd-e1WmD7-SFsJK-SFsTV-5RzsK9-4a87gz-8CGzAu">Visit Greeland/Flickr</a></span></p></div><p></p></div></div><br /></em></p>
<p><em>A brassy leather coral spotted in the Maldives.</em><div class="KonaFilter image-container"><div class="image"><p class="source"><span><a href="https://www.flickr.com/photos/nevillewootton/8543243464/in/photolist-mXhabs-mXmEg2-mXeKaM-mXf5J4-mXh8MA-ef3hPd-e1WmD7-SFsJK-SFsTV-5RzsK9-4a87gz-8CGzAu-8CDxQX-Sua3i-SE3SQ-jKAeLG-axLVD-mXf2Ln-mXmYga-mXeLdX-mXf6wM-mXocLL-mXn7R6-mXf6Y8-mXf83K-eeWDg4-eeWuC8-eeWy5H-65si9Y-e1R6JR-4XcLrX-SFwMc-jtZvuB-8tWvwZ-6Tep3J-8CDJ2r-8CDJfF-fghUDX-8CGHSU-e1kCfq-SubH8-ef3j49-6QdJZm-8MXVK4-6FpdDH-h9j9Zg-33do-ef3obS-eeWyPV-682cuW">Neville Wootton/Flickr</a></span></p></div><p></p></div></p>
<p><em>An endangered manatee swims with a school of fish in Florida. </em><div class="KonaFilter image-container click-to-enlarge"><div class="image"><a title_source="Ryan Hagerty, USFWS" title_caption="" class="zoomin" href="https://static-ssl.businessinsider.com/image/5391f1cfecad04014c4422b0-960/manatee-3.jpg"><span class="sprites click-to-enlarge-icon" title="Click to enlarge"></span></a><p class="source"><span>Ryan Hagerty, USFWS</span></p></div><p></p></div></p>
<p><em>An octopus is photographed on the Caribbean reef.</em></p>
<p><div class="KonaFilter image-container click-to-enlarge"><div class="image"><a title_source="Isabelle Kuehn/Shuttertock" title_caption="" class="zoomin" href="https://static-ssl.businessinsider.com/image/53922380ecad04837da2cbb1-960/octopus-11.jpg"><span class="sprites click-to-enlarge-icon" title="Click to enlarge"></span></a><p class="source"><span>Isabelle Kuehn/Shuttertock</span></p></div><p></p></div></p>
<p><em>A diver swims under a tiger shark. </em></p>
<p><div class="KonaFilter image-container"><div class="image"><p class="source"><span>frantisekhojdysz/Shutterctock</span></p></div><p></p></div></p>
<p><em>A grey seal swims underwater near the Farne Islands off the coast of northern England.</em></p>
<p><div class="KonaFilter image-container click-to-enlarge"><div class="image"><a title_source="REUTERS/Nigel Roddis" title_caption="" class="zoomin" href="https://static-ssl.businessinsider.com/image/539225596bb3f781747d6be0-960/seal-3.jpg"><span class="sprites click-to-enlarge-icon" title="Click to enlarge"></span></a><p class="source"><span>REUTERS/Nigel Roddis</span></p></div><p></p></div></p>
<p><em>A body surfer punches through a wave at the Ehukai sandbar near the surf break known as 'Pipeline' on the North Shore of Oahu, Hawaii.</em></p>
<p><div class="KonaFilter image-container"><div class="image"><p class="source"><span>REUTERS/Hugh Gentry</span></p></div><p></p></div></p>
<p><em>A whale shark, the world's largest fish is seen in Mozambique.</em></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>Shutterstock</span></p></div><p></p></div></div></p>
<p><em>A red-reef hermit crab is captured in the Netherlands. </em></p>
<p><div class="KonaFilter image-container click-to-enlarge"><div class="image"><a title_source="Laszlo Ilyes" title_caption="" class="zoomin" href="https://static-ssl.businessinsider.com/image/5392204169bedd4b350ba158-960/hermit-crab.jpg"><span class="sprites click-to-enlarge-icon" title="Click to enlarge"></span></a><p class="source"><span>Laszlo Ilyes</span></p></div><p></p></div></p>
<p><em>A scuba diver swims near a school of swirling jacks.</em></p>
<p><div class="KonaFilter image-container display-table"><div><div class="image"><p class="source"><span>REUTERS/David Loh </span></p></div><p></p></div></div></p>

11 Underwater Photos That Will Make You Fall In Love With The Ocean

<p><div class="KonaFilter image-container display-table float_right"><div><div class="image on-image"><p class="source"><span>Red Bull Stratos Content Pool</span></p><p class="caption">Would skydivers be making more and more extreme jumps without the internet?</p></div><p></p></div></div></p><p>On July 30, 2016, Luke Aikins <a href="http://www.guinnessworldrecords.com/news/2016/8/guinness-world-records-confirms-new-record-for-skydiver-who-fell-25-000-ft-withou-438265">jumped out of a plane 25,000 feet</a> above the Earth without a parachute.</p><p>Intentionally.</p><p>After two minutes, he flipped onto his back and landed not quite in the center of a 10,000 square foot net that he'd targeted from above.</p><p>That's not the only crazy skydive to happen in recent years. In October of 2012, Felix Baumgartner lept out of a balloon floating in the stratosphere, 39 kilometers above Earth. Two years later, that record too was broken, <a href="http://www.nytimes.com/2014/10/25/science/alan-eustace-jumps-from-stratosphere-breaking-felix-baumgartners-world-record.html">when Google's Alan Eustace jumped</a> from just over 41 kilometers up.</p><p>In extreme sports of all kinds, people are doing things that would have once been considered impossible or just plain insane.</p><p>In 2013, Catalan endurance athlete <a href="http://www.climbing.com/news/kilian-jornet-shatters-matterhorn-speed-record/">Kilian Jornet ran up</a> and down the 14,692-foot-high Matterhorn in two hours, 42 minutes. The first ascent of that mountain took approximately two days - and four of the climbers were killed in an accident.</p><p>Similarly, there's been <a href="http://www.nationalgeographic.com/adventure/activities/trail-running/hardrock-colorado-running-100-miles/">an explosion in the number of ultramarathons, alongside growing numbers of ultrarunners trying</a> to get into those races.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>AP Photo/Ricardo Arduengo</span></p><p class="caption">Freediver Roberto Reyes begins his practice plunge to 65 feet deep off Aguadilla, Puerto Rico. Freediving fans say it's an adrenaline rush to plunge without an oxygen tank to staggering depths, using weights or relying on gravity alone, and see how long they can remain underwater before what can be the hardest part: coming back up. "It looks very simple, but it goes beyond that," Reyes said. "If you do it once, it's addictive. It feels so good that your body is asking you to return to the ocean."</p></div><p></p></div></div></p><p>In one of the most extreme examples, freediving - no oxygen tanks allowed - has long been the domain of lobster hunters and pearl divers. But now that it's become an athletic discipline, people are going deeper than we knew was humanly possible - sometimes with <a href="https://www.theguardian.com/sport/2015/aug/04/free-diver-natalia-molchanova-feared-dead">deadly consequences</a>. In 1949, scientists thought that going deeper than 100 feet would kill divers, crushing their lungs.</p><p>Now, divers using aid (weights and balloons) to descend and ascend have <a href="https://www.aidainternational.org/Home/WorldRecordsAll#recordsMan">gone more than 700 feet into the depths</a> of the sea, all on a single breath. Some experts <a href="http://news.nationalgeographic.com/news/2014/08/140810-free-diving-sperm-whales-jules-verne-reunion-booktalk/">think it won't be long</a> until we hit 1,000 feet underwater.</p><h2>The internet as driving force</h2><p>So the question is, where does this exploding interest in achieving the extreme come from?</p><p>The internet could largely be responsible, according to <a href="http://www.drmichaeljoyner.com/">Dr. Michael Joyner</a>, a physician and <a href="http://www.mayo.edu/research/faculty/joyner-michael-j-m-d/bio-00078027">Mayo Clinic researcher</a> who is one of the world's top experts on fitness and human performance.</p><p>"What used to happen is there were all these communities of ultramarathoners, ultra endurance athletes, [and others]," says Joyner. "There really were subcultures." Those subcultures were pushing the limits in their sports, but the size of those communities was extremely limited - at least until we could easily connect to each other online.</p><p>In the past, he explains, you weren't likely to run an ultramarathon unless you knew other people who were ultramarathoners in the first place: You wouldn't even know that it was a thing people did.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>David McNew/Getty Images</span></p><p class="caption">A runner in the middle of the Badwater Ultramarathon, a 135-mile run through Death Valley.</p></div><p></p></div></div></p><p>You don't push the limits of human performance without being aware of what those supposed limits are, and the internet has made us more aware than ever of any seemingly insane accomplishment out there.</p><p>"Now it's possible for people all over the world to connect via the internet, and people are getting into some very interesting things," says Joyner.</p><p>The web doesn't just make us aware of the extreme things people are doing. It also enables us to start to learn those things on our own. Want to start freediving? You can easily find <a href="https://forums.deeperblue.com/threads/how-to-start-freediving.64959/">communities with starter tips</a> (though please be careful - it's an extremely dangerous sport). Same for <a href="https://www.ultrarunning.com/features/a-primer-for-the-beginning-ultra-runner-keep-it-simple/">ultrarunning</a> or pretty much anything else you can imagine.</p><p>Joyner warns that sometimes, this ease of access can cause people to do things they aren't prepared for. But for those who carefully work their way up to whatever extreme accomplishment they want to achieve, this is how we'll continue to see that the perceived limits on human performance are just that: perceived - until they've been exceeded.</p>    <div class="margin-top">        <h3>NOW WATCH: <a href="http://www.businessinsider.com/amazing-facts-about-octopus-2016-7">Humans are finally starting to understand the octopus, and it's mind-boggling </a></h3>        <div>            <div>        <div class="ooyala-video-player" data-video-autoplay="false" data-video-id="VtbTVoMjE6YLwiZmc67EPMJyh4CCyVIm" data-player-variable="ooyalapopvideo" id="ooyalaplayer_popvideo" style="width:1280px;height:720px"></div>        </div>        </div>            </div>

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