Outside of Asia jellyfish are largely seen as something to avoid rather than a potential snack.
That could all be about to change though, as a gastrophysicist from the University of Southern Denmark (SDU) has pioneered a new method that results in something similar to a potato crisp. Mie Thorborg Pedersen’s ideas led to the new product developed with SDU researchers Jonathan Brewer, Lars Duelund and Per Lyngs Hansen.
It takes two days for the ‘crisps’ to be ready during a process where alcohol is used to extract water from the jellyfish.
“In the course of a couple of days, the alcohol replaces the water in the jellyfish. In the subsequent evaporation process they become bone dry,” explained Mie. “The mouth feel and the aesthetic appearance in particular have gastronomic potential.”