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Potential of utilizing jellyfish as food in Western countries
Hsieh, Y.-H.P.; Rudloe, J. (1994). Potential of utilizing jellyfish as food in Western countries. Trends in Food Science & Technology 5(7): 225-229. hdl.handle.net/10.1016/0924-2244(94)90253-4
In: Trends in Food Science & Technology. Elsevier: Cambridge. ISSN 0924-2244, more
Peer reviewed article  

Available in Authors 

Keyword
    Marine

Authors  Top 
  • Hsieh, Y.-H.P.
  • Rudloe, J.

Abstract
    Jellyfish are dodged by swimmers and a plague to fishermen. Although shunned in Western countries, jellyfish has a great potential value as a food item in the Orient. For over a thousand years, Chinese people have been eating jellyfish and have also regarded it as a treatment for high blood pressure, bronchitis and a multitude of other diseases. Processed jellyfish has a special crunchy and crispy texture that makes it unique. Extremely low in fat, cholesterol, salt and calories, jellyfish makes an ideal natural diet food. With proper development in the Western marketplace, jellyfish has the potential to be accepted as a food and to result in a new seafood industry.

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