Jellyfish

Jellyfish are frequently served as a cold dish, salad, or appetizer. They can also be a component in mixed dishes, offering a contrast in texture to other ingredients.

Jellyfish are low in calories, with approximately 36 calories per 100 grams (3.5 ounces).

They are a source of protein, offering about 5.6 grams per 100 grams (3.5 ounces).

Jellyfish contain minimal fat, with less than 0.5 grams per 100 grams (3.5 ounces).

They are low in carbohydrates, with roughly 0 grams per 100 grams (3.5 ounces).

While not a significant source of vitamins, jellyfish may contain small amounts of vitamin B12.

Jellyfish provide a source of minerals like sodium and calcium, with varying amounts depending on the species and preparation method.

Due to its high protein and low-fat content, jellyfish can be part of a healthy diet. The presence of collagen in jellyfish may also contribute to skin health.

Consuming jellyfish may pose risks due to potential contamination with toxins, heavy metals, or allergens. Proper preparation and sourcing from reputable suppliers are essential to minimize risks.

Jellyfish is often featured in Asian-style salads, seasoned with sesame oil and soy sauce or vinegar. These salads might also include vegetables and seasonings to complement the neutral flavor of jellyfish.

Most jellyfish preparations involve a curing process with salt and alum, followed by a rinsing and slicing process. The product is then typically served cold.

Jellyfish pairs well with a variety of flavors, especially tangy and umami-rich ingredients such as soy sauce, vinegar, sesame oil, and chili.

Jellyfish is a fascinating ingredient with a long history of culinary use in Asia. It offers a unique texture and nutritional benefits, with low calories and fat content. While not commonly used in Western cuisines, it presents an interesting option for adventurous chefs and food enthusiasts looking to explore sustainable and diverse seafood options.