Fast Crispy Jellyfish Chips: A Surprising Treat of Potential Gastronomic Interest

Jellyfish have been a staple in Asian cuisine for centuries, but remain an oddity to the western palate. Traditionally, the bell or body of a jellyfish is marinated in salt and potassium alum for several weeks to produce a crunchy, picklelike texture. The Danish research team developed a new technique that produces the same results in only a few days.

“Using ethanol, we have created jellyfish chips that have a crispy texture and could be of potential gastronomic interest,” Clausen said.

The research team further investigated how the long fibrous filaments in the gelatinous jellyfish bell are transformed during the curing process to produce the crunchy texture. “Little is known about the molecular anatomy of the jellyfish,” Clausen said. “We are still not completely sure which structures we are visualizing.”

Overfishing and climate change have diminished (traditional) commercially available fishing stock. Jellyfish have filled in this gap and now, their booming populations are producing swarms. As a result, the fishing industry is looking to jellyfish as a viable food source for the expanding global population. Furthermore, jellyfish have numerous health benefits; they are rich in vitamin B12, magnesium, phosphorus, iron and selenium.

According to Clausen, the team hopes to delve deeper to understand the structures within the jellyfish bell and what eating them would feel like inside your mouth. This new scientific approach may affect future commercial viability of jellyfish, as well as other foods not commonly found on the dinner plate.

“As this is pioneering work, I think using tools available to us to tackle the science of good eating can open peoples’ eyes for a completely new scientific field,” Clausen said.