- cross-posted to:
- [email protected]
- cross-posted to:
- [email protected]
Studies toward a sustainable future conducted by international organizations uniformly agree about having to change some of our present consumer behaviors. Regarding food, suggestions include eating locally farmed, less industrialized and renewable food to promote health and circularity, and limiting waste. Jellyfish are frequently sorted and discarded after being caught with fish in fishing nets and gear. In contrast, we propose utilizing this by-catch as food. This review discusses the economic value and sustainability of jellyfish, the technologies used to prepare them for human consumption, their nutritional profile and health impacts and, finally, consumer acceptability and sensory evaluation of jellyfish food products. This discussion is critical for promoting jellyfish as an important aquatic resource to support blue and circular economies.
I’m totally on board–I grew up eating jellyfish at every “nice” Chinese restaurant my parents took us to when I was little. At the very, very least, we should be exploring potential uses for jellyfish bycatch rather than sorting and tossing them to start.
What is the texture and flavor of jellyfish?
I’ve had it in Japan a few times. Usually a bit chewy for texture. I’m not sure how to describe the flavor, really. I don’t have strong opinions on it either way.
The texture is closest to “wood ear,” a kind of edible fungus that’s used in Chinese (maybe Taiwanese?) cooking. It’s like a mushroom with more “rubbery crunch” to it. Flavorwise, I didn’t notice any unique flavor to the jellyfish itself, it just tasted like whatever it was brined in and didn’t have any fishiness to it.