During the reproductive season in November and December, the worms swim up to the surface and migrate to sea at high tide.

[2] The up to 35 cm deep burrows made by the worm in muddy sea beds help to bring oxygen to nitrifying bacteria.

[4] It is eaten as a local delicacy in the Chinese coastal provinces of Guangdong, Fujian and Zhejiang and in Northeast Vietnam.

[5] In Vietnam, it is mainly used in a dish called chả rươi,[6] which has been known as a delicacy for centuries, especially in the area of Tứ Kỳ district, Hải Dương province.

[9] Since the worms are sensitive to changes in their environmental conditions, they are sometimes used by researches to monitor the quality of marine habitats.