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Jellyfish as food

  • Conference paper
Jellyfish Blooms: Ecological and Societal Importance

Part of the book series: Developments in Hydrobiology ((DIHY,volume 155))

Abstract

Jellyfish have been exploited commercially by Chinese as an important food for more than a thousand years. Semidried jellyfish represent a multi-million dollar seafood business in Asia. Traditional processing methods involve a multi-phase processing procedure using a mixture of salt (NaC1) and alum (A1K[SO4]2 · 12 H2O) to reduce the water content, decrease the pH, and firm the texture. Processed jellyfish have a special crunchy and crispy texture. They are then desalted in water before preparing for consumption. Interest in utilizing Stomolophus meleagris L. Agassiz, cannonball jellyfish, from the U. S. as food has increased recently because of high consumer demand in Asia. Desalted ready-to-use (RTU) cannonball jellyfish consists of approximately 95% water and 4–5% protein, which provides a very low caloric value. Cannonball jellyfish collagen has shown a suppressing effect on antigeninduced arthritis in laboratory rats. With the great abundance of cannonball jellyfish in the U. S. coastal waters, turning this jellyfish into value-added products could have tremendous environmental and economicbenefits.

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Author information

Authors and Affiliations

  1. Department of Nutrition & Food Science, Auburn University, Auburn, AL, 36849, USA

    Y-H. Peggy Hsieh

  2. Perseco Asia Pacific Singapore, Blk 511, Kampong Bahru Road, Unit No 05-03, Keppel Distripark, 099447, Singapore

    Fui-Ming Leong

  3. Gulj Specimen Marine Laboratories, Inc., P.O. Box 237, Panacea, FL, 32346, USA

    Jack Rudloe

Authors
  1. Y-H. Peggy Hsieh
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  2. Fui-Ming Leong
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  3. Jack Rudloe
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Editor information

Editors and Affiliations

  1. Center for Environmental Science, Horn Point Lab., University of Maryland, Cambridge, MD, USA

    J. E. Purcell

  2. Dauphin Island Sea Lab., Dauphin Island, AL, USA

    W. M. Graham

  3. Institute of Animal Ecology, University of Ghent, Belgium

    H. J. Dumont

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© 2001 Springer Science+Business Media Dordrecht

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Hsieh, YH.P., Leong, FM., Rudloe, J. (2001). Jellyfish as food. In: Purcell, J.E., Graham, W.M., Dumont, H.J. (eds) Jellyfish Blooms: Ecological and Societal Importance. Developments in Hydrobiology, vol 155. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-0722-1_2

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  • DOI: https://doi.org/10.1007/978-94-010-0722-1_2

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-3835-5

  • Online ISBN: 978-94-010-0722-1

  • eBook Packages: Springer Book Archive

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