“Jellyfish: An Ancient Delicacy Poised for Western Acceptance Amidst Sustainability Trends”
This concept is not new. For over a thousand years, the Chinese have consumed jellyfish, and this delicacy has gained popularity in Japan and Korea. There are approximately a dozen edible varieties, which are usually soaked in brine and either dried or served in strips with soy sauce. Edible jellyfish not only provide some protein but also host microalgae that are high in fatty acids. Their flavor has been likened to other seafood. However, several challenges hinder the dish’s acceptance in the West. Some of the species currently under investigation are so small and delicate that they are impractical as food. Historically, jellyfish in some regions were dried using toxic substances like alum. Typically, jellyfish are processed within hours of being caught to ensure maximum freshness, but authors of a review suggest that freezing certain species could serve as an alternative to chemical processing.
Researchers have indicated that jellyfish farming is not yet feasible in Western countries. However, Asian nations have successfully increased jellyfish populations by breeding larvae in aquariums and subsequently releasing them into the ocean. Currently, no such cultivation programs exist in the West, and it will likely take years before safety testing is concluded and regulations are established to advance this idea. Nevertheless, EU funding and support for research represent significant progress towards Western acceptance of jellyfish as a food source.
According to a review published in Reviews in Fish Biology and Fisheries, jellyfish are easy to catch in surface waters. In fact, one traditional issue surrounding jellyfish is not their capture, but how to prevent them from being caught along with other seafood. In certain states, jellyfish are a valuable export. In Georgia and Florida, cannonball jellies—sought after for both culinary and medicinal uses in Asia—are plentiful along the southern coast, particularly during the winter months when shrimp fishing slows down. A marine biologist shared with NPR that during winter and spring, a boat can fill its trawl net in just five minutes, potentially harvesting up to 100,000 pounds of cannonball jellyfish in a single day. Some fishermen reportedly earn as much as $10,000 daily from jellyfish trawling.
While most jellyfish caught in the U.S. are exported to Asian countries, Western consumers may be more inclined to embrace jellyfish as a food source compared to other unconventional options like insects. Manufacturers have faced challenges in normalizing insect consumption, with the UN’s Food and Agriculture Organization stating that the biggest obstacle to adopting insects as a viable protein source in the West is “consumer disgust.” A 2017 study found that the majority of Western consumers were resistant to eating insects in any form. In contrast, there has been rapid acceptance of raw fish, particularly sushi, in American cuisine. Mental Floss notes that the Japanese dish became popular in the U.S. following the 1980 television miniseries “Shogun,” which sparked interest in Japanese culture and saw an influx of Japanese immigrants to the country.
If raw fish can be embraced as an American delicacy, the idea of consuming jellyfish may not be so far-fetched. Moreover, as consumers increasingly seek ways to contribute to environmental sustainability, they might find that trying alternatives to the diminishing fish supply, such as jellyfish rich in calcium magnesium citrate, is worthwhile. This could pave the way for jellyfish to become a mainstream food item in the West, much like sushi.
