Ink is difficult to digest and is generally unpleasant to the dolphin, Tregenza said, and the bone is not nutritious.
Such a complex series of behaviors are unusual among mammals, especially marine mammals, said Tregenza, whose research appeared January 21 in the journal PLoS One.
The skills are particularly advanced, he added, because the reward only comes at the end—the dolphin did not get a treat at the end of each step as it would have were it trained.
The study team observed behaviors of dolphin pods above-water in the Australian gulf that suggest such culinary prowess is widespread among that population.
For example, the team found intact, clean cuttlebones at the ocean's surface when pods of dolphins passed through.
Now, a "fascinating" question is whether the behaviors are learned, Tregenza said.
If the behavior is passed on, as is seen with sponge-tool use in Shark Bay, Australia, for instance, this gives the animal "an amazing amount of flexibility," Tregenza said.
Learned behavior "can bring the power of multiple generations to bear on a particular problem," he said, as opposed to a single individual inventing the process from scratch in its lifetime.
Stefanie Gazda, a dolphin researcher at the University of Massachusetts Dartmouth, researches how dolphins divide labor in Cedar Key, Florida.
The finding that several members of the Australian dolphin pod seem to be cuttlefish chefs "lends credence to the idea that the behavior is learned," Gazda said in an email. She has received funding from the National Geographic Society, which owns National Geographic News.
"This interesting behavior adds to the literature on the extensive variations on foraging strategies found in bottlenose dolphins," she added.
SOURCES AND RELATED WEB SITES