Eating meat of jellyfish and ctenophores, dishes from jellyfish and ctenophore, salad recipe with jellyfish. Extreme cuisine.

In their natural state – gracefully or menacingly pulsating with a dome, drawn by winds and ocean currents, jellyfish look a little like potential food. 

Eating meat of jellyfish and ctenophores, dishes from jellyfish and ctenophore, salad recipe with jellyfish. Extreme cuisine.

Like many other food sources, in addition to their unattractive appearance, many types of jellyfish have a deservedly bad reputation for being creatures that are not too supportive of humans, which, in particular, can ruin an imprudent bather for the pleasure of communicating with the gentle sea.

, claiming that they are very reminiscent of a scar to taste.

The look of jellyfish in their natural state is really embarrassing, but the same goes for many other wonderful food sources. Caught jellyfish (their largest suppliers – Japan, Malaysia and the Philippines) remove tentacles, dry the rest, and as a result they look no more intimidating than dried mushrooms. Umbrellas of the most popular types reach a diameter of 37-50 centimeters and dried are sold in packages of 450 grams. Preliminary preparation involves soaking for about 8 hours in three or four water changes. Then the swollen product is quickly poured with boiling water and washed with cold water, after which it is thinly cut.

It’s an annoyance for some people and a delicacy for others, ”said the manager of the Apalachi District Development Planning Council, headquartered in Blownstown, Florida, announcing the decision to start the state’s first commercial jellyfish gathering in 1997. According to him, the Asian market for this delicacy is expanding, and the fishing industry of Florida, like any other, is also forced to expand its scope of activity. Georgia became the second state after Florida in this regard. The catch of shrimp, which brought the state income, was rapidly declining, and in 2003 jellyfish were chosen as a panacea, although with great reluctance.

For George Marra, head of the local Shrimp Catchers Association, the decision to fish for jellyfish was an act of despair.

If the price of shrimp were kept at a level that ensures our survival, we would never switch to jellyfish.

Yo Wen Huang, a professor of food technology at the University of Georgia, has a supportive attitude toward jellyfish and has been the subject of much ridicule, but since his childhood in Taiwan, the professor has known that jellyfish are a quality product that is valued for its high collagen content, which is believed to be prevents the development of arthritis, gout and hypertension. The only thing that should be achieved was the reduction of the usual 45-day cycle of salting and drying, which would make the product competitive. Huang managed to reduce the processing time to a week, and this was enough to make the jellyfish trade profitable..

Jellyfish Salad Recipe.

150 g salted jellyfish.
1 large julienne cucumber.
1 tbsp. a spoonful of peanut butter.
1 tbsp. spoonful of soy sauce.
1 tbsp. spoon of vinegar.
1 tbsp. spoon of sugar.
1 teaspoon sesame oil.
Some hot chili oil.

Rinse jellyfish under running water for 20 minutes or until all salt has gone. Cut into strips. Dip into boiling water for 5 seconds, then rinse with cold water and let it drain. Cut the cucumber into slices and arrange them on a plate. Put jellyfish on top and pour them with a mixture of the remaining ingredients. Serve with lettuce.

Based on the book Extreme Cuisine.
Jerry Hopkins.

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