Degan

What Is This? Never Seen Anything Like It.

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Degan   

I have this in a cup awaiting someone to id. I've never seen anything like it before. Very long extendable end and a fat end. The extendable end looks like it maxes out at about 2.5" wiggling all around.

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Degan   

It's got a tube like a nasarrius but no pad or shell obviously. I'm stumped. there are some Google images of some feather duster like creatures on Google but none same color and I doubt any duster moves around like this.

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TrentN   

maybe a Vermetid snail?


Vermetid snails form tubes that resemble those of tube worms, but they are actually stationary gastropods (snails). They cast out mucus nets from the ends of their open tube shells. The mucus acts like a sticky trawling net trapping plankton and detritus that passes by. Which sounds good but.... the mucus deturs algae grazers from doing their jobs. They will also take chuncks out of nearby corals. The only sure fire ways to eliminate the snails are to covering the ends of their tube openings with superglue gel, reef-safe epoxy. Or injecting caustic chemicals such as HCl (muriatic acid) and NaOH (lye), the latter being a better option around calcareous live rock.

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Degan   

I have vermetid snails.. I don't think this is one. Also not stationary. After pounding Google it looks and acts like a peanut worm but coloring is a bit off.

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TrentN   

from what I read up on them sounds like they are tasty. ummmmm let me know Lee and I promise to take your word for it.

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nolefan   

from what I read up on them sounds like they are tasty. ummmmm let me know Lee and I promise to take your word for it.

I rather throw a bangai cardinal on a cracker

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Larry   

Well, for those of you who are gastronomically adventurous here is what I found:

 

Sipunculid worm (Peanut Worm) jelly (土笋凍) is a delicacy in southeast Fujian province of China, originally from Anhai Town of Quanzhou, the starting point of the recent Chinese initiative, the "maritime Silk Road" .

 

Sipunculid worm dish is also a delicacy in the islands of the Visayas region, Philippines. This is usually prepared by cleaning the muscle and soaking it in vinegar and spices ala Ceviche style. It is a common meal by fisher-folk and is a sought after but not so common appetizer in city restaurants. This style of food preparation is locally called Kilawin or Kinilaw and is also done for fish, conch, and other vegetables.

 

Yummy! Yummy!

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