this post was submitted on 24 Nov 2025
89 points (98.9% liked)

Chapotraphouse

14179 readers
688 users here now

Banned? DM Wmill to appeal.

No anti-nautilism posts. See: Eco-fascism Primer

Slop posts go in c/slop. Don't post low-hanging fruit here.

founded 4 years ago
MODERATORS
 

Blue-ringed octopuses, comprising the genus Hapalochlaena, are four extremely venomous species of octopus that are found in tide pools and coral reefs in the Pacific and Indian Oceans, from Japan to Australia. They can be identified by their yellowish skin and characteristic blue and black rings that can change color dramatically when the animals are threatened. They eat small crustaceans, including crabs, hermit crabs, shrimp, and other small sea animals.

They are some of the world's most venomous marine animals. Despite their small size—12 to 20 cm (5 to 8 in)—and relatively docile nature, they are very dangerous if provoked when handled because their venom contains a powerful neurotoxin called tetrodotoxin.

The species tends to have a lifespan around two to three years, which may vary depending on factors such as nutrition, temperature, and the intensity of light within its environment.

Behavior

Blue-ringed octopuses spend most of their time hiding in crevices while displaying effective camouflage patterns with their dermal chromatophore cells. Like all octopuses, they can change shape easily, which allows them to squeeze into small crevices. This, along with piling up rocks outside the entrance to their lairs, helps safeguard them from predators.

If they are provoked, they quickly change color, becoming bright yellow with each of the 50–60 rings flashing bright iridescent blue within a third of a second, as an aposematic warning display. In the greater blue-ringed octopus (H. lunulata), the rings contain multilayer light reflectors called iridophores. These are arranged to reflect blue–green light in a wide viewing direction. Beneath and around each ring are dark-pigmented chromatophores that can be expanded within one second to enhance the contrast of the rings. No chromatophores are above the ring, which is unusual for cephalopods, as they typically use chromatophores to cover or spectrally modify iridescence. The fast flashes of the blue rings are achieved using muscles that are under neural control. Under normal circumstances, each ring is hidden by contraction of muscles above the iridophores. When these relax and muscles outside the ring contract, the iridescence is exposed, thereby revealing the blue color.

Toxicity

The blue-ringed octopus, despite its small size, carries enough venom to kill 26 adult humans within minutes. Their bites are tiny and often painless, with many victims not realizing they have been envenomated until respiratory depression and paralysis begins. No blue-ringed octopus antivenom is available

The octopus produces venom containing tetrodotoxin, histamine, tryptamine, octopamine, taurine, acetylcholine, and dopamine. The venom can result in nausea, respiratory arrest, heart failure, severe and sometimes total paralysis, and blindness, and can lead to death within minutes if not treated. Death is usually caused by suffocation due to paralysis of the diaphragm.

Direct contact is necessary to be envenomated. Faced with danger, the octopus's first instinct is to flee. If the threat persists, the octopus goes into a defensive stance, and displays its blue rings. If the octopus is cornered and touched, it may bite and envenomate its attacker.

Conservation

Currently, the blue-ringed octopus population information is listed as least concern according to the International Union for Conservation of Nature. Threats such as bioprospecting, habitat fragmentation, degradation, overfishing, and human disturbance, as well as species collections for aquarium trade, though, may be threats to population numbers. Hapalochlaena possibly contributes to a variety of advantages to marine conservation. This genus of octopus provides stability of habitat biodiversity, as well as expanding the balance of marine food webs.

reminders:

  • 💚 You nerds can join specific comms to see posts about all sorts of topics
  • 💙 Hexbear’s algorithm prioritizes comments over upbears
  • 💜 Sorting by new you nerd
  • 🐶 Join the unofficial Hexbear-adjacent Mastodon instance toots.matapacos.dog

Links To Resources (Aid and Theory):

Aid:

Theory:

you are viewing a single comment's thread
view the rest of the comments
[–] qcop@hexbear.net 2 points 1 day ago (1 children)

Could you give me your vegan mashed potatoes recipe please? I’d like to try it.

[–] LeeeroooyJeeenkiiins@hexbear.net 3 points 1 day ago (1 children)

I don't really have a specific recipe that I use, I just kinda vibe it out, but this is basically what I did last time IIRC but you'll definitely want to scale things down, this would feed like 100+ people:

30Ib of potatoes,

a pound of margarine per 10Ib (but you could add more if you want, potatoes like "cream")

maybe like 20-25 whole cloves of garlic, peeled, roasted to caramelized, then pureed fully in a blender (added a little water to make it drizzly and puree better)

RICE MILK (oat might be better, IMO soy might be the worst) (2qts to go with the 30Ib potatoes, 3Ib margarine)

Salt, pepper, white pepper (a little bit, I don't like it too much, so like, 1/5th the amount of black pepper), onion powder, garlic powder (I like to double up and IMO dry granulated garlic has a different garlic flavor than roasted whole garlic)

Just peel the potatoes, steam them until they're tender (I had these in an industrial steamer for like an hour, and they were parcooked to begin with. TBH it's hard to overcook mashed potatoes, but you just need them mashably soft). While they're steaming, melt the butter and rice milk so it's hot. When the potatoes are ready, mash them up, add the garlic, add the "butter" and milk, whip it up, and maybe add more margarine/milk if you need to adjust the consistency

it's pretty easy and standard mashed potatoes, just replacing the dairy with plant products

IMO, and this is a recent change I've made, I don't think I like soy milk in it. The reason being, ever since I made soy buttercream I can really taste the soy-sweetness in margarine and soy milk and I figure there's enough of that in the margarine?

Rice milk however adds sweetness from cane sugar, but to me that was more palatable in the rice milk potatoes because my tastes just parse it as sweet and not "this is soy"

Oat milk might be better because it seems creamier than rice milk, but when I wanted to use it of course we didn't have any :|

p.s. a stand mixer with a wire whisk does a good job mashing them taters

[–] qcop@hexbear.net 2 points 1 day ago (1 children)

Thanks will report back as soon as I get time to cook!

[–] LeeeroooyJeeenkiiins@hexbear.net 2 points 1 day ago* (last edited 1 day ago) (1 children)

godspeed noble vegan

I wish vegan dairy science would advance just a little more, they have whey protein (and "milk" but sweetened with sugar) made from fermentation via genetically modified yeast, but like, maybe I'm wrong but that's the least interesting part of milk? Lactose would let us ferment and keep alive vegan "milk" kefir and use those bacteria to ferment other things, casein I think is what's vital for cheese... so instead of making fucking whey why not make it ferment those???

like ugh nutritional yeast and other things are good (I'm hoping the fermented bulgur "cheese" i'm trying turns out good) but there's just so much to real dairy that the alternatives don't get. Fuck if we had vegan milk that was a straight composition match we could have real vegan sour cream!

[–] qcop@hexbear.net 2 points 1 day ago

Yeah I don’t understand how we can more easily do synthmeat and not synthcheese.

However it’s been so long since I had dairy that I don’t remember what it tastes like. I’ve watched many videos of vegans making their own hard cheese, no idea if it’s good though. I don’t remember the name of the bacteria they use but it did not seem too hard to make.

In my country there are some really good commercial vegan soft cheese using fermented cashew which are as good as commercial dairy cheese (not the same taste but the same umami flavor and pleasure from eating it) per my carnist friends.

We’re however a long way from great artisanal vegan cheese that I can get at a creamery as I used to get back in the day.