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A detailed guide for conducting a squid dissection workshop. It covers the preparation for the workshop, the external and internal anatomy of the squid, and the cooking instructions. Students will learn about the squid's arms and tentacles, beak, eyes, fins, and internal organs, including the liver, ink sac, gills, and hearts.
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In order to preserve them overnight, the squid can be frozen and thawed the next morning. Frozen squid can easily be obtained at Chinese markets and from local supermarkets, often in the frozen food section. If obtaining them from the local supermarket and/or if the package is marked “Calamari” make sure that they are whole squid and not just “tubes and tentacles.”
On the day of the workshop, organize the dissection tools for each group. Set up the cooking corner. Crack the eggs into a bowl and stir. Pour the seasoned flour mixture into the plate.
Introduction
Organize the students into groups of 2 or 3.
Who has ever heard of a squid? What do you know about squid? Take answers from the students.
Hand out the squid diagrams.
Everybody needs clean hands for this because we are going to eat the squid at the end of the class!
As the students wash their hands, place the dissecting materials on the tables.
External anatomy:
Place the squid right side up on the plate. You should have the mid-ventral ridge facing you with the tentacles at the top.
in the Classroom
Internal Anatomy:
Make sure your squid is placed back on the plate with the mid-ventral ridge side up. We are now going to look inside.
in the Classroom