They are one of the animals more troublesome for tourists who in summer escape on vacation to the beach. In recent years, jellyfish pests both in the Mediterranean Sea as in other even Europeans they generate concern. But perhaps there will come a time when we Spaniards can also follow the example of Asia. Because in Asian gastronomy it is used as culinary delicacy the edible species, that one that enjoys low levels of toxins. The flavor it brings to the dishes is intense, fresh and very marine.
How are jellyfish prepared and in what dishes?
Many years ago since in the Asian market can be found Jellyfish for sale to be used in the elaboration of exquisite dishes. We already know that in the culture of countries like Thailand, Japan, China or Indonesia they like to introduce exotic animals that are not used in other cuisines of the world. Well, with those known as 'ghosts of the sea' The same is happening, although they are expanding from use in Asia to other cuisines. One of the reasons is culinary and the other is more related to pests, since captures for food use solve this problem.
Because chefs who dare to add them to their dishes claim that jellyfish are good for vary the flavors of already known recipes, thanks to its marine freshness. It is a very striking flavor, similar to eating a barnacle, but with a texture unmistakable. Of course, cooks must be authentic experts in the preparation of the animal, so that it is not harmful to human health.
In this way, the few toxins they have must be well disposed of. Of the Jellyfish takes advantage of umbel (cap), a meat that has a gelatinous texture. But also crunchy once prepared for consumption. To achieve that edible state, the animal is dried and then he leaves, as if it were a ham.
Can accompany seaweed or vegetables in a variety of possible dishes, from salads but also burgers. The initial dehydration and then grinding the result offers a very versatile product. Would you dare to try battered jellyfish or even cookies her?
