Jellyfish As Food

In China, some species of rhizomatous jellyfish caught in coastal areas have been used for more than 1,700 years as aphrodisiacs and as ingredients and ingredients in Chinese cuisine. Cannonball jellyfish (Smolophus meleagris) and jelly rubber (Catostylus mosaicus) are edible jellyfish. When alive, shell jellyfish contain toxins that can cause heart problems. Rhopilema esculentum and Rhopilema hispidum are edible jellyfish, most commonly consumed in China, Japan and Korea. Other edible jellyfish species include Aurelia aurita, Crambionella orsini, Chrysaora pacifica, Lobonema smithii, Lobonemoides gracilis, and Nomura jellyfish (Somolophus nomuria). Ready-to-use desalted jellyfish are low in calories, contain almost no fat, and contain about 5% protein and 95% water. It doesn't have much flavor and can be used to add texture and mouthfeel to a variety of dishes. In some parts of Asia, jellyfish are believed to "relieve bone and muscle pain."

In 2001, the annual global harvest of edible jellyfish was estimated at about 321,000 tonnes (316,000 long tonnes and 354,000 short tonnes). The most prominent countries involved in the production of edible jellyfish are Burma, China, Indonesia, South Korea, Malaysia, the Philippines and Thailand. In China, jellyfish larvae are kept in ponds and then released into the sea as juveniles to grow. In Southeast Asia, edible jellyfish can be collected using a variety of nets including drift nets, scoop nets, set nets and hand nets, hooks and dragnets. In 2001, the estimated annual catch in Southeast Asia was approximately 169,000 tonnes net weight (166,000 long tonnes and 186,000 short tonnes). The amount of jellyfish caught each year in the region varies greatly, and the fishing season is relatively short, lasting two to four months.

Traditional methods of processing jellyfish into dried food can take a considerable amount of time, 19 to 37 days. A common processing technique is the preservation of jellyfish, and salting may be utilized to accomplish this, creating a dried end product. Some commercially processed edible jellyfish are offered in dried sheets. The process of making dried jellyfish usually involves removing the tentacles before drying, as the upper dome region of the marine animal is the part used for cooking. Jellyfish degrade rapidly at room temperature, so processing begins immediately after capture. The bells are separated from the hanging mouth arms and both are washed with seawater before being scraped to remove gonads and mucus. Dehydration is traditionally done by sprinkling the jellyfish with salt and alum, draining the brine, and repeating the process. Finally, the jellyfish is heaped up, drained, and turned over several times to dry. The entire process takes 3-6 weeks and results in a finished product that is approximately 65% ​​moisture and 20% salt. Alum helps lower pH and tighten texture, while salt removes moisture and prevents microbial spoilage. In Malaysia and Thailand, a small amount of baking soda is added during processing to promote dehydration and increase crispiness.

Jellyfish are consumed in several countries in East and Southeast Asia. In 2001, it was reported that Japan was importing 5,400 to 10,000 tons of edible jellyfish annually from Indonesia, Malaysia, Myanmar, the Philippines, Singapore, Thailand and Vietnam. Dehydrated jellyfish are considered a delicacy in Asian countries such as China, South Korea, Vietnam and Japan. Dehydrated jellyfish can be eaten by soaking them in water for a few hours, rehydrating, parboiling, rinsing, and slicing.

Echizen jellyfish are potentially dangerous unless the toxic parts are thoroughly cleaned and cooked.

Jellyfish salad, popular in some parts of Asia, is sometimes prepared with a cold marinade of thinly sliced ​​jellyfish. Some Asian airlines offer jellyfish salad as part of their in-flight meals. Jellyfish sushi is consumed in Japan. In Thailand, crunchy noodles are made using jellyfish. Japanese company Tango Jersey Dairies makes vanilla and jellyfish ice cream made by soaking diced Nomura jellyfish (Echizen jellyfish in Japanese) in milk. It has been described as 'a bit chewy'. In the state of Sarawak in eastern Malaysia, another traditional Melanau delicacy is the umai salad, which uses raw, fresh jellyfish. Following the 2009 Nomura jellyfish outbreak, students in Obama City, Fukui Prefecture, designed Nomura jellyfish powder for use in making caramel sweets as part of a NASA-designed food safety management system established at their school. . Jellyfish dish

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National Geographic (March 13, 1994). “Florida Makes a Pitch for Edible Jellyfish,” Victoria Advocate. Retrieved July 11, 2015. "Jellyfish Burger". Scientific American. 2009. Retrieved July 12, 2015.

Edible jellyfish photos and news photos. Getty Images.