Abstract: Studies toward a sustainable future conducted by international organizations uniformly agree about having to change some of our present consumer behaviors. Regarding food, suggestions include eating locally farmed, less industrialized and renewable food to promote health and circularity, and limiting waste. Jellyfish are frequently sorted and discarded after being caught with fish in fishing nets and gear. In contrast, we propose utilizing this by-catch as food. This review discusses the economic value and sustainability of jellyfish, the technologies used to prepare them for human consumption, their nutritional profile and health impacts and, finally, consumer acceptability and sensory evaluation of jellyfish food products. This discussion is critical for promoting jellyfish as an important aquatic resource to support blue and circular economies.
I think that the way it’s traditionally prepared in Asia puts off a lot of Western people- chefs over here should experiment with it and see how they can make it more palatable to different groups. I’m going to buy some and try breading and frying it. If it’s successful I’ll share the results! Keep an eye on c/cooking this month.