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!
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