The question of edibility surrounding colossal cephalopods like Architeuthis dux stems from a confluence of factors related to their physiology, habitat, and post-capture degradation. The ammonia content within their tissues is naturally high, contributing to an unpalatable taste and odor. This ammonia concentration is a byproduct of their buoyancy control mechanism.
The significance of addressing this question lies in understanding the limitations of utilizing all marine resources for human consumption. While possessing considerable biomass, these creatures present unique challenges to processing and preparation, requiring innovative approaches to mitigate the inherent issues of flavor and texture. Historically, attempts at consumption have been documented, but widespread acceptance has been hampered by the sensory experience.
