Danish researchers developed a new method to rapidly transform the soft umbrella-shaped jellyfish body into a crunchy treat.
Jellyfish have been a staple in Asian cuisine for centuries, but remain an oddity to the western palate. Traditionally, the bell or body of a jellyfish is marinated in salt and potassium alum for several weeks to produce a crunchy, picklelike texture. The Danish research team developed a new technique that produces the same results in only a few days.
Using ethanol, researchers have created jellyfish chips that have a crispy texture and could be of potential gastronomic interest.
The research team further investigated how the long fibrous filaments in the gelatinous jellyfish bell are transformed during the curing process to produce the crunchy texture.
Overfishing and climate change have diminished (traditional) commercially available fishing stock. Jellyfish have filled in this gap and now, their booming populations are producing swarms. As a result, the fishing industry is looking to jellyfish as a viable food source for the expanding global population. Furthermore, jellyfish have numerous health benefits; they are rich in vitamin B12, magnesium, phosphorus, iron and selenium.