Jellyfish as food

Several types of foods and dishes may be prepared with edible jellyfish, including salads, sushi, noodles, and main courses.

In China, some species of jellyfish in the Rhizostomeae order caught in coastal areas have been utilized as an aphrodisiac and a source of food and ingredient in Chinese cuisine for over 1,700 years.

[1] The most prominent countries involved in edible jellyfish production are Myanmar, China, Indonesia, Korea, Malaysia, the Philippines and Thailand.

[1] Traditional methods of processing jellyfish into a dried food product can take a considerable amount of time, between 19 and 37 days.

[2] A common processing technique is the preservation of jellyfish, which may utilize salt curing to accomplish this, creating a dried finished product.

In 2001, it was reported that Japan had annually imported between 5,400 and 10,000 tons of edible jellyfish from Indonesia, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam.

[1] Dehydrated and pickled jellyfish is considered a delicacy in several Asian countries, including China, Korea, Vietnam, and Japan.

In Sarawak, the eastern part of Malaysia, a traditional delicacy by Melanau people also uses raw fresh jellyfish into a salad dish called Umai.