King Penguin Swims Thousands of Kilometers to Molt

There are about 120,000 king penguin pairs on Macquarie Island, which is about halfway between Tasmania and the Antarctic. (AFP)
There are about 120,000 king penguin pairs on Macquarie Island, which is about halfway between Tasmania and the Antarctic. (AFP)
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King Penguin Swims Thousands of Kilometers to Molt

There are about 120,000 king penguin pairs on Macquarie Island, which is about halfway between Tasmania and the Antarctic. (AFP)
There are about 120,000 king penguin pairs on Macquarie Island, which is about halfway between Tasmania and the Antarctic. (AFP)

A king penguin has made its way from the Antarctic region to the South Australian coastline, where it is likely to stay on land to undergo a “catastrophic molt”.

Members of a local birdwatching society were surprised when they spotted the bird on a beach, thousands of kilometers from its usual habitat, The Guardian reported.

Each year, the penguins lose all their feathers. Then, over two or three weeks, they replace them with sleek, freshly oiled, waterproof ones. For those weeks, they have no protection from the icy waters so they seek land – but usually much closer to home.

The chair of Friends of Shorebirds South East, Jeff Campbell, was part of a group of eight people doing a bird survey along the Coorong beach when they spotted the penguin.

“We came across a penguin coming up out of the water and on to the beach, a large penguin. It came right up to us. It was displaying to us. It made a braying call, quite loud, then bowed to us,” he said.

“It did it several times. It came right up to us, right beside us. You shouldn’t approach these things but it approached us,” he added.

Campbell said it was “quite a surprise” but not totally unheard of – a king penguin was spotted at Port MacDonnell, near Mount Gambier, in 2004.

The bird looked “very healthy, very chubby”, he said. King penguins are close relatives of the larger emperor penguins, but prefer the subantarctic islands to the Antarctic ice shelf.

A Macquarie island conservation foundation describes them as “curious, social birds that breed in colonies”. Like the emperor penguin, they lay a single egg covered with a brood pouch. There are about 120,000 king penguin pairs on Macquarie Island, which is about halfway between Tasmania and the Antarctic.

“From time to time penguins do come up to the mainland ... often they’re coming in to molt. They come ashore for their catastrophic molt,” said Dr. Julie McInnes, from the University of Tasmania’s Institute for Marine and Antarctic Studies, Ecology and Biodiversity.

It’s called a catastrophic molt because, unlike other birds that might shed some feathers, penguins lose all of them. So, they come ashore for two to three weeks. They lose all their feathers and replace them with new, waterproof feathers.

“They come in fat and well rounded, because they’re fasting for those weeks when they’re ashore. Energetically it’s quite costly to molt so they just need to sit quietly with their feet in water, that’s their ideal set-up,” McInnes said.

She said the Australian mainland was the furthest reach of their range, and that while global heating was causing changes in penguins’ distribution, that would probably cause them to seek cooler water. It could also just be that the penguin got off track looking for land – usually they would molt on their colony’s island.

“If it’s molting it can’t go into the water, so it’s unfortunate that it found a fairly populous spot,” McInnes said. Anyone wanting to see it should do so from a distance, she said, and not risk scaring it into the water.



Elitist No More, Caviar is Turning Casual

Many caviar producers are embracing the trend. GEORGES GOBET / AFP
Many caviar producers are embracing the trend. GEORGES GOBET / AFP
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Elitist No More, Caviar is Turning Casual

Many caviar producers are embracing the trend. GEORGES GOBET / AFP
Many caviar producers are embracing the trend. GEORGES GOBET / AFP

When Burger King announced it was selling caviar with nuggets at its French restaurants on April 1, many people assumed it was an April Fool's joke.

But as news spread on social media, buyers rushed to try one of the world's most expensive delicacies paired with a humble and highly commoditized piece of deep-fried chicken while limited stocks lasted, said AFP.

For 19 euros ($22), they got seven nuggets, mayonnaise and a 10-gram (0.35-ounce) pouch of Chinese-origin caviar from the Astana brand, which explained it had worked with the fast-food giant to "make the caviar of chefs available to as many people as possible".

It was a marketing coup -- the story quickly went viral after being picked up by French news outlets -- but it also revealed how the image of caviar as an out-of-reach luxury product is rapidly changing.

As with most new food trends, interest in the exclusive fish eggs is being driven by online influencers and celebrities.

Rihanna posted a video to her 150 million followers on Instagram on December 20 last year showing her eating nuggets topped with caviar.

"I don't like how much I like this," she began.

US celebrity chef David Chang is also a champion, with a 2022 Instagram video showing him dunking a deep-fried chicken leg into a one-kilogram tin of caviar -- "one of my favorite most obscene things to do" -- which racked up more than three million views.

He credits New York chef Wylie Dufresne with first adding it to the menu at his influential WD~50 restaurant in the 2010s.

Last year, the US Open tennis tournament caused a stir by selling a $100 box of six nuggets with caviar created by the luxury Manhattan fried chicken restaurant Coqodaq.

'Less formal'

Producers and food writers have mixed feelings about the popularization of the culinary indulgence, which sells for 1,000 to 30,000 euros a kilogram depending on the type.

The high prices are due to rarity and the high investment producers make in the sturgeon fish needed for caviar, which start to produce eggs only after eight or 10 years.

The most expensive caviar -- the one famously preferred by Hollywood star Elizabeth Taylor -- is the roe of the beluga sturgeon, which takes at least 15 years to mature.

Mikael Petrossian, head of the French brand Petrossian, said there was a "demystification" of caviar underway.

"Caviar doesn't necessarily have to come in a large tin with silver serving pieces... You can enjoy the product in a much more relaxed way," he said. "I personally like eating caviar with crisps."

The founder of French caviar producer Neuvic, Laurent Deverlanges, says his company also aims to make it "less formal".

He posted a review of the "King Nugget Caviar" menu online, concluding that "it works, even if you can't really taste the caviar much".

But Olivier Cabarrot, the head of the France-based Prunier brand whose caviar restaurant is one of the most famous in the world, pushes back on the idea of it becoming a regular product.

"In terms of gastronomy, there is nothing as expensive. It's hard to talk about it becoming 'democratised'," he said. "But we can speak of greater accessibility, achieved through the sale of smaller quantities rather than lower prices."

Many distributors including Petrossian and Prunier offer tins of 10, 20 or 30 grams, helping to attract a younger clientele.

Dreamy

Remi Dechambre, a food journalist at Le Parisien newspaper, said people associated caviar with opulence and refinement less and less.

"We've completely moved on from that... Consumption has become a little more common, a little less formal -- even though it still makes people dream," he told AFP.

But knowing how to enjoy the product properly remains essential, said Francoise Boisseaud, managing director of the supplier Le Comptoir du Caviar.

"There's a whole education to be done," she said about the different types -- baeri, oscietre, sevruga or beluga .

For her, the best way to enjoy it is with a crusty baguette and butter, not with fried chicken or crisps.

Robin Panfili, a food journalist who runs the food blog "Entree, Plat, Dessert", said Burger King had pulled off a "marketing trick".

"By trying to bring together two worlds that are completely opposed -- luxury and fast food -- the aim is to shake up the codes, to demystify a product historically seen as luxurious and elitist. It's visual, it's viral, it sparks discussion because it's provocative," he told AFP.