You’re at a restaurant, and an unfamiliar dish arrives at the table. You recognize the carrots and cucumber, but what are those pale-colored, see-through strands? Are they noodles?
You lift a forkful to your mouth, and discover that it’s crunchy, in a wet sort of way. You taste vinegar. Not bad!
You’ve just eaten jellyfish salad.
And, some scientists say, you’ve also helped solve a big problem. Jellyfish are multiplying around the globe, menacing beachgoers and crowding out other ocean species.
Scientists think there’s one good way to keep jellyfish under control: Eat them.
In some parts of Asia, diners already do just that. In China, jellies are served at weddings. In Japan, jellyfish salad is a common dish.
Now, chefs and food scientists around the world are inventing new ways to turn jellyfish into a delicious meal. An Italian biologist deep-fries them. Scientists in Denmark have figured out how to make crispy, salty jellyfish chips. And in Japan, you can even get jellyfish ice cream.
Jellyfish are nutritious. They’re rich in protein and don’t have any fat. A handful of jellyfish chips is healthier than potato chips.
Currently, people eat less than 500,000 tons of jellies a year. That’s not very much compared to the 100 million tons of other fish we eat.
But who knows—someday, fried jellyfish might be on the menu at a restaurant near you.