Ready To Go Full “Jelly”?
Here you go – the latest food trend – ready to give it a try?
It’s the new ingredient on menus around the world: jellyfish! As you can see above, a jellyfish salad with sesame seeds is one of the hottest food crazes right now, and how about some jellyfish tempura?
My wife, son and I had a great Omakase meal at Sugarfish in Beverly Hills recently, and one of our early dishes was this marinated jellyfish dish:
Yes, it had a gelatinous mouth feel with a bit of a crunchy bite as well, but other than that it just had a slightly briny seawater feel – and it was great!
I was a bit guilty, since I’ve seen jellyfish in all of their majesty:
With so many stories about the sustainability of sea life, it was interesting to read that jellyfish can replenish even when captured, as they leave new eggs along the ocean’s floor…so they are one of the more sustainable foods from the ocean!
The Guardian.com has a terrific story about this new phenomenon:
This “shredded radish with jellyfish” recipe came from that Guardian story, and you can see more of it here:
https://www.theguardian.com/lifeandstyle/shortcuts/2017/sep/25/are-you-ready-for-that-jelly-why-its-time-to-start-eating-jellyfish#comment-105796700
The BBC also reported on new ways that jellyfish are being used on menus and showed this jellyfish salad recipe:
The BBC’s entire story can be seen here:
http://www.bbc.com/news/magazine-40899378
I also found a great picture of a chicken salad with jellyfish – I think they will used as a new texture to traditional foods:
Of course, my wife and I visited the incredible Monterey Bay Aquarium in California, where they have the most amazing jellyfish exhibit:
You can click here to see more of that visit – the Monterey Bay Aquarium is one of the best in the world:
https://johnrieber.com/2017/06/27/montereys-amazing-aquarium-magical-jellyfish-circling-sardines-at-cannery-row-a-really-big-fish/
Let me know if you are ready to add jellyfish to your food repertoire!
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I sat and really searched myself on this one. I adore seafood … scallops, shrimp, lobster, crab and oysters so why did my inner prejudice button engage the instant I started to contemplate eating Jellyfish. I conclude that I am ludicrous and that there is no reason on earth why I would not try and probably really enjoy it. So in answer – yup …. I’m in!
I had some at a sushi bar one night – it was part of the omakase menu…it is chewy and gelatinous – but I think the idea of using it with other proteins may make it more palatable…it tasted a bit flavorless, so i’m sure we will see it spice up, and as I’ve said to others, i’ll try anything deep-fried! Thanks for your comment!
They’re so pretty to look at I think I’ll leave the eating of them to someone else!
They are a totally renewable sea resource, so if they can be harvested it could be very valuable in the future as a food supply!
Not sure I could bite into something so um, flimsy, without form or substance. Then again if deep fried into a nice crunch who knows? 😊
They are also adding it to other recipes, so it will be a bit hidden – we will see if jellyfish are the new “kale!”
Not sure that I am ready for jellyfish myself, John. But you make it sound worth trying!
Best wishes, Pete.
Pete, it’s a sustainable resource, and if a Chef can figure out a way to hide the texture and enhance the flavor, count me in! And ANYTHING tastes great deep fried!