Jellyfish - food, food supplements and additives

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Are Jellyfish safe to eat?

Yes, jellyfish are considered safe to eat in some cultures and are consumed as a food source in various countries. Jellyfish have been used as a food source in Asian cuisine for thousands of years, and they are especially popular in China, Japan, and Southeast Asia.

Jellyfish are typically processed and served as a cold dish, and they have a crunchy texture and mild flavor. When prepared properly, jellyfish can be a safe and nutritious food source. However, it is important to be aware that some species of jellyfish contain toxins and are not safe to eat. It is also important to purchase jellyfish from a reputable source to ensure that it is safe and properly processed.

If you are unsure about the safety of jellyfish as a food source, it is best to consult with a health professional or a local expert on the subject.

Who are eating jellyfish?

Jellyfish is a popular food item in several countries, particularly in Asia. Some of the countries that consume the most jellyfish include:

1. China: Jellyfish is a popular dish in China, particularly in coastal regions where it is readily available. It is often served as a cold dish, mixed with other ingredients such as vinegar, soy sauce, and sesame oil.
2. Japan: Jellyfish is a traditional dish in Japan, and it is often served as a part of sashimi platters or mixed with rice.
3. South Korea: Jellyfish is a popular dish in South Korea, particularly in coastal regions where it is readily available. It is often served as a cold dish or mixed with other ingredients such as chili paste and vinegar.
4. Southeast Asia: Jellyfish is also a popular food item in countries such as Thailand, Vietnam, and Malaysia. In these countries, it is often used as an ingredient in salads or mixed with other ingredients such as chili paste and vinegar.

These are some of the countries where jellyfish is commonly consumed as a food source. It is important to note that jellyfish consumption varies depending on local cultural and culinary traditions, as well as availability and accessibility.

What species of jellies are edible? 

In China, some species of jellyfish in the Rhizostomae order caught in coastal areas have been utilized as an aphrodisiac and a source of food and ingredient in Chinese cuisine for over 1,700 years. In some areas of Asia, jellyfish claim to the "easing bone, muscle and arthritis pain."

Most edible jellyfish are:

• Rhopilema esculentum (common in China, Japan and Korea cuisine)
• Rhopilema hispidum (common in China, Japan and Korea cuisine)

Additional edible jellyfish species include:

• Stomolophus meleagris (Cannonball jellyfish) Alive contains toxins causing cardiac problems.
• Catostylus mosaicus (Jelly blubber)
• Aurelia aurita (aka common, moon, or saucer jelly)
• Crambionella orsini 
• Chrysaora pacifica
• Lobonema smithii
• Lobonemoides gracilis
• Stomolophus nomuria (aka Nomura jellyfish)

Desalted ready-to-use jellyfish are low in calories and contain hardly any fat, about 5% protein and 95% water. They do not have much flavor and may be used to add additional texture to cuisines. 

Production of Food-Grade Jellyfish

In 2001, the annual global harvest of edible jellyfish was estimated to be around 321,000 metric tons (316,000 long tons; 354,000 short tons). The most prominent countries involved in edible jellyfish production are Burma, China, Indonesia, Korea, Malaysia, the Philippines and Thailand. In China, jellyfish larvae are reared in ponds before being released as juveniles into the sea to grow and mature. In Southeast Asia, edible species of jellyfish may be harvested using various nets such as drift nets, scoop nets, set nets and hand nets, hooks and beach seines. In 2001, the estimated annual catch in Southeast Asia in net weight was at around 169,000 metric tons (166,000 long tons; 186,000 short tons). The amount of jellyfish caught annually in this region can vary significantly, and the fishing season for them is relatively short, at two to four months.

Shelf-Life  Storage of Jellyfish 

Traditional methods of processing jellyfish into a dried food product can take a considerable amount of time, between 19 and 37 days. A common processing technique is the preservation of jellyfish, which may utilize salt curing to accomplish this, creating a dried finished product. Some commercially processed edible jellyfish are purveyed in dried sheets. The process of producing dehydrated jellyfish typically includes the removal of the tentacles prior to drying, because the upper dome area of the marine animal is the part typically used for cooking.

Jellyfish deteriorate rapidly at room temperature, so processing starts soon after they are caught. The bell is separated from the dangling oral arms, and both are washed in seawater before being scraped to remove the gonads and mucus. Dehydration is traditionally undertaken by sprinkling the jellyfish with table salt and alum, draining off the brine and repeating the process. Finally, the jellyfish are heaped to drain, turned several times and left to dry. The whole process takes three to six weeks and results in a product with about 65% moisture and 20% salt. The alum reduces the pH and serves to firm the texture while the salt removes water and prevents microbial deterioration. In Malaysia and Thailand, a little sodium bicarbonate, which facilitates dehydration and increases crispness, is added during processing.

Global Consumption Statistics

Jellyfish is consumed in several Asian and Southeast Asian countries. In 2001, it was reported that Japan had annually imported between 5,400 and 10,000 tons of edible jellyfish from Indonesia, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. Dehydrated and picked jellyfish is considered a delicacy in several Asian countries, including China, Korea, Taiwan, Vietnam, and Japan. Dehydrated jellyfish can be prepared for eating by soaking it in water for several hours to rehydrate it, and then parboiling, rinsing and slicing it.

Navigating Hazardous human consumption of jellies

Consuming echizen kurage  is potentially dangerous if the toxic part is not thoroughly cleaned and cooked.

A few popular dishes using jellies.

Jellyfish salad, a popular dish in some areas of Asia, may be prepared using cold marinated jellyfish that is thinly sliced. Some Asian airlines serve jellyfish salad as a part of their meals. Jellyfish sushi is consumed in Japan. In Thailand, a crunchy style of noodle is produced using jellyfish. The Japanese company Tango Jersey Dairy produces a vanilla and jellyfish ice cream, prepared using cubes of diced Nomura's jellyfish (Echizen kurage in Japanese) soaked in milk. It has been described as "slightly chewy." Following the 2009 Japanese Nomura's jellyfish bloom, students in Obama, Fukui designed a Nomura Jellyfish powder to be used to make caramel sweets as part of a NASA-designed food safety management system established in the school.