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posted by mrpg on Saturday July 29 2017, @03:51PM   Printer-friendly
from the protein dept.

Due to factors such as global warming and over-fishing of its predators, the humble jellyfish has experienced a population explosion in recent years. In fact, there are so many of the creatures in some places that jellyfish-killing aquatic robots have been designed to keep their numbers under control. It seems like a waste to just dump them, though. With that in mind, a scientist from the University of Southern Denmark has developed a method of turning them into a potato chip-like food.

Dried jellyfish have actually been eaten for centuries in Asian cultures. The drying process (which involves using salt and alum to extract water from them) takes 30 to 40 days, however. Additionally, the finished product has a somewhat gristly texture that's off-putting to many Westerners.

Mie Thorborg Pedersen has instead simply steeped them in alcohol, which replaces their water content within just a couple of days. It then evaporates completely once they're left out to dry, leaving nothing but a thin, crispy disc. Although the finished product reportedly doesn't have much flavor, Thorborg Pedersen states that, "The mouth feel and the aesthetic appearance in particular have gastronomic potential."

[...] A paper on the research was recently published in The International Journal of Gastronomy and Food Science.

Meanwhile, still waiting for squid jerky to take off in the West.


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  • (Score: 2) by Gaaark on Saturday July 29 2017, @04:21PM (6 children)

    by Gaaark (41) on Saturday July 29 2017, @04:21PM (#546305) Journal

    When i was a kid, i had turtle soup a couple times (no, don't know what kind of turtle).
    I remember it being fecking delicious!

    Wouldn't mind trying some again.

    Jellyfish? I'd hit that.... as in i'd try it if someone gave me a sample. I'd try calamari too, if i could get some for free: not going to pay $10.00 for an appetizer that i'll wind up not liking.

    Lost one of my mealworm farms to mold, so rebuilding with the second. Mealworm farms take a looooong time to grow. :(

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  • (Score: 2, Informative) by Ethanol-fueled on Saturday July 29 2017, @04:26PM (2 children)

    by Ethanol-fueled (2792) on Saturday July 29 2017, @04:26PM (#546307) Homepage

    Calamari itself is a lot like strips or rings of egg-white. It's pretty bland alone without sauce or seasoning, but fucking awesome when fried (what isn't?) and served with cocktail sauce. When eaten raw (as sashimi, for example) it is slightly more rubbery but has an interesting sticky mouthfeel, as if it were coated with some kind of dehydrating powder that dries your tongue.

    I wouldn't recommend squid sashimi only because every other variety of sashimi has much more flavor. Not terrible, but not good either.

    • (Score: 1, Funny) by Anonymous Coward on Saturday July 29 2017, @05:28PM

      by Anonymous Coward on Saturday July 29 2017, @05:28PM (#546339)

      Ethanol-fueled giving advice on ethnic cuisine without racist profanities... Another troubling development following the legalization of marijuana.

    • (Score: 0) by Anonymous Coward on Saturday July 29 2017, @05:50PM

      by Anonymous Coward on Saturday July 29 2017, @05:50PM (#546348)

      Thje big thing with calamari is cooking it right. Cooked properly it is delicious, but it is really easy to screw it up.

  • (Score: 2, Funny) by Anonymous Coward on Saturday July 29 2017, @05:46PM (1 child)

    by Anonymous Coward on Saturday July 29 2017, @05:46PM (#546347)

    I've only eaten the turtle's head. Tasted a lot like shit.

    • (Score: 2) by Gaaark on Saturday July 29 2017, @11:01PM

      by Gaaark (41) on Saturday July 29 2017, @11:01PM (#546466) Journal

      Oh man, thanks for the chuckle!
      XD

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  • (Score: 0) by Anonymous Coward on Sunday July 30 2017, @03:54AM

    by Anonymous Coward on Sunday July 30 2017, @03:54AM (#546546)

    The taste and texture of calimari (squid) most resembles that of escargot (snail) and octopus.

    The next best matches are scallops and clams.