Not potato chips –jellyfish chips!

Published 2017-08-09

Photo: SDU

Researchers at the University of Southern Denmark have developed new ways to transform jellyfish – a traditional Asian delicacy – into a crispy snack. For thousands of years, jellyfish have been consumed in Asia and are traditionally prepared using salts and alum to extract water from the gel-like tissues. This process of preparation takes over a month from start to finish, creating a limitation to expansion of production of traditionally prepared jellyfish products. While studying these traditional practices, the researchers at the University of Southern Denmark developed a new way to processing jellyfish that may rapidly accelerate production make jellyfish a more appealing snack in other areas of the world.

To do this, they steep jellyfish in alcohol, which extracts water from the tissues. After a couple of days, they allow the alcohol to evaporate, producing a dry, crispy texture, much like a thin potato chip. Populations of jellyfish in the oceans are growing rapidly and this new approach to processing may provide an opportunity to harvest jellyfish as a food source. Watch the video below to learn more and see this process from start to finish!



Reference:

M.T. Pedersen, J.R. Brewer, L. Duelund, P.L. Hansen. On the gastrophysics of jellyfish preparation. International Journal of Gastronomy and Food Science, 2017; 9: 34 DOI: 10.1016/j.ijgfs.2017.04.001