Yummy? Or not …
There is still some scientific debate about whether global warming is increasing the number of jellyfish on a global scale, but most of the new research seems to weighing in on the “yes” side.
Degraded, oxygen-poor water and other factors are combining to make parts of the sea less habitable for fish, but more suitable for slimy hydrozoans. And while jellyfish have been desirable as a food in Asia for quite a while, the rest of the world is not on board, maybe because of the gristly texture jellyfish acquires with processing. Continue reading “Food for the 21st century: Jellyfish chips?”