Most people’s dream dinner does not usually include jellyfish. These umbrella like animals are tasteless, slimy and highly poisonous.
But with a rapidly growing population and a need for less meat to be consumed, humanity needs to start getting creative. Jellyfish as it turns out, are an ideal option for the food of the future, with a vast amount of them living in the ocean.
Fishing reduces traditional seafood supply, but jellyfish are reproduced in swarms. And due to climate change making oceans more acidic and warm, there will be even more jellyfish then ever before.
So how to deal with this swarm of jellyfish about to come in? Eat them. Learn to enjoy them and turn then into a salty treat, like chips.
Danish researchers have developed a method to turn jellyfish into chips in just a matter or days. In Asian cultures jellyfish is traditionally pickled in salt and potassium for weeks, making this a very new and innovative concept.
The Danish team of researchers have used two-photon microscopes and studied how jellyfish change from rubbery, to soft, to hard and crunchy. Their study was recently presented at the Biophysical Society Annual Meeting.
Using ethanol they have managed to make jellyfish chips with a crispy texture and might very well become a gastronomical food. Not only are they a decent alternative to potato chips in terms of taste, but they are also quite healthy, with nutrients such as iron, magnesium and vitamin B12. They are also relatively low in calories.
According to experts, the ocean could very soon turn into a jellyfish ocean. Jellyfish endanger fish stocks worldwide. If you can’t beat them, then eat them.