Jellyfish as food

Some species of jellyfish can be eaten by people and are used in many different dishes. This kind of food, called edible jellyfish, is a type of seafood that people in several East and Southeast Asian countries enjoy. In some of these places, eating jellyfish is considered a special treat or a delicacy.

Edible jellyfish is often dried before it is used in cooking. It can be added to many kinds of meals, such as salads, sushi, noodles, and main courses. There are many different ways to prepare jellyfish, making it a versatile ingredient in many recipes.

Edible jellyfish

In China, people have eaten jellyfish in food for more than 1,700 years. Two kinds, the cannonball jellyfish and jelly blubber, are safe to eat after special preparation. Other kinds of jellyfish are also eaten in China, Japan, and Korea. These jellyfish have few calories and are mostly water. They can add texture to different dishes. Some people think eating jellyfish may help with muscle and bone pain.

Production

In 2001, people around the world caught about 321,000 metric tons of jellyfish to eat. Countries like Myanmar, China, Indonesia, Korea, Malaysia, the Philippines, and Thailand were the main places where jellyfish was caught and eaten. In China, small jellyfish are grown in ponds before being let out to grow in the sea. In Southeast Asia, people catch jellyfish using different kinds of nets and tools. In 2001, about 169,000 metric tons of jellyfish were caught in this area. The amount caught each year can change a lot, and the time of year when people catch jellyfish is usually only two to four months long.

Processing

People have special ways to prepare jellyfish so it can be eaten. It often takes a long time, from about 19 to 37 days, to make dried jellyfish food. One common way is to preserve the jellyfish using salt curing, which helps keep it fresh. Sometimes, jellyfish is made into thin dried sheets for eating.

When jellyfish is caught, it needs to be processed quickly because it goes bad fast. The bell part is separated from the arms, and both are washed. Then, the jelly part and sticky liquid are scraped off. To dry the jellyfish, salt and a substance called alum are sprinkled on it. This helps remove water and keep it from spoiling. The whole drying process can take three to six weeks. In places like Malaysia and Thailand, a little sodium bicarbonate is added to help it dry faster and become crisp.

Consumption

Jellyfish is eaten in several East Asian and Southeast Asian countries. In 2001, Japan imported a lot of edible jellyfish from places like Indonesia, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. Dried and pickled jellyfish is a special treat in countries such as China, Korea, Vietnam, and Japan. Before eating, dried jellyfish is soaked in water for several hours, then cooked, rinsed, and sliced.

Eating some types of jellyfish, like echizen kurage, can be risky if not cleaned and cooked well.

Jellyfish is used in many dishes. For example, jellyfish salad is popular in parts of Asia and is made with thinly sliced, cold marinated jellyfish. Some Chinese restaurants, like Din Tai Fung, serve jellyfish salad. In Japan, people enjoy jellyfish sushi. In Thailand, jellyfish is used to make a special crunchy noodle. A Japanese company even makes a vanilla and jellyfish ice cream using pieces of Nomura's jellyfish (Echizen kurage in Japanese) mixed into milk. In Sarawak, a part of Malaysia, a local dish called Umai uses fresh jellyfish in a salad.