JELLYFISH MADE INTO ‘CRISPS’
What did they do?
A team of ‘gastrophysicists’ at the University of Southern Denmark created a new method for drying out jellyfish, turning them into edible ‘crisps’.
Why did they do that?
With the world’s population growing rapidly, it’s imperative we look into alternative sources of food, they say. Jellyfish have been eaten in Asia for thousands of years but the practice has never really taken off in the West, despite the relative abundance of the invertebrates. The researchers believe this may be due to the unusual texture created by the traditional processing procedure. In an attempt to overcome this, they used alcohol solutions to suck the water out of the jellyfish, leaving them similar in texture to potato crisps.
What did they find?
The researchers say the mouth feel and the aesthetic appearance of the jellyfish have “gastronomic potential” and that they actually taste pretty good. Hmm… we’ll stick to ready salted for the time being.