JellyFish Facts

Jellyfish Cook

Jellyfish Cook picture

Jellyfish Cook

Jellyfish are taking over the oceans of the world, especially the sea around Japan. This fascinating creature has increased in numbers due to global warming and the increased acidity in the sea. Jellyfish has been on this planet much before the dinosaurs and has formed an important part of the food chain of marine life. The jellyfish is a marine animal, which is carnivorous, and preys on the zooplankton, crustaceans, eggs, larvae and small fishes.

There are 200 types of jellyfish and the body of some of the species can grow to more than 2 meters in diameter. The bigger variety is known to prey on other jellyfish as well. Jellyfish in general have a voracious appetite and can feed whenever food is available.

Jellyfish is now being eaten as a dish in many parts of the world. The abundant availability is one of the reasons and the other is that it is nutritious too. The jellyfish is slowly gaining popularity as a culinary delight in many parts of the world. Many cooks are preferring to make dishes, which have the jellyfish as the main ingredient. Many of the winning recipes in the world are beginning to have the jellyfish.

A famous chef in Brisbane, Australia, prefers cooking jellyfish dishes for her customers. The chef advises that one has to choose the type of jellyfish carefully, as now many different types are available in the market. The two best species that can be cooked are the Rhopilema esculenta and Aurelia aurita. The cannonball jellyfish is also considered to be nutritious and tasty. In Vietnam it is considered that eating jellyfish is good for people suffering with high blood pressure and for children who have problems in their stomachs.

The jellyfish is never sold fresh in the market as it spoils very fast. There is a process to preserve the jellyfish, so that it stays for a few weeks. The gonads and the mucus membranes of the jellyfish is removed and the flesh is treated with salt and alum. This is then compressed to draw out any excess water. The color of the flesh will be milky white and then will start to turn shades of brown as days pass.

The best color that you can choose is amber, and pieces should be large, thick and firm. This flesh of the jellyfish that you get in the market has to be washed to remove the salt, and then left to soak in cold water overnight. The processed flesh of the jellyfish is difficult to cut flat. You can roll the flesh up tightly and then slice it into thin strips. Then separate the pieces, and drop them into boiling water, stirring them occasionally. As it is cooking it will start to shrink in size. Drain the water off in a colander and immediately drop them into chilled cold water. You can then wash it again in cold water to draw out any excess salt. The jellyfish is now ready to be added to the dishes of your choice or can be marinated.

Learn more about Jellyfish, different Jellyfish Species, general Jellyfish Information, Jellyfish Pets and Jellyfish Safety

Written by and Sudarsana Sinha.

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