As we fish down the food chain, some of our traditional fisheries become less sustainable, while others (particularly the prey of species that we have overfished) seem to overrun certain parts of the ocean. Some fishermen turn to unconventional marine species as sources of sustenance for ever more demanding – and hungry – human populations. One such animal group is jellyfish. Their numbers seem to be growing without pause: a ‘bloom’ of jellyfish proved to be so disruptive to the operation of a Scottish nuclear power plant’s water influx that the entire plant had to shut down while the jellies were cleared. While some jellyfish clearing operations have proved to be a bit dangerous, marine scientists are hesitant to decide whether these observed increases in jellyfish population are dangerous or even abnormal. There are some advocates who propose consumption of these creatures as a possible solution, in the same vein as those camps who suggest we start to eat insects instead of other less sustainable animal meat (I see their point, but I won’t be the first to attend that party…). Some fishermen, especially in Eastern parts of the world, have historically embraced their potential as a food source, as jellyfish continue to be a delicacy in countries such as China and Korea.
We don’t know yet whether we are in the middle of a jellyfish explosion (at times referred to as the eminent ‘jellyfish apocalypse’), and some media sources have been irresponsibly reporting these phenomenons. We don’t want that, so understand that the large numbers of jellyfish we have been seeing could be completely normal, or otherwise neutral to the larger impact on the ocean. In the possibility of establishing another fishery of jellyfish, we want to make sure that it is also done as sustainably and conscientiously as possible. In lieu of all those caveats, if you find yourself having caught a jellyfish, and want to know how we at UNdertheC like to eat our jellies, here are some recipe suggestions right out of our own kitchens! (just a joke, I made these all up, as is hopefully obvious)
Peanut Butter and Jellyfish sandwich
Peanut Butter (chunky is the only acceptable style)
Freshly squeezed jelly from a blue jellyfish
-Specific techniques to the perfect PB&JF are controversial-
Spread peanut butter on both slices of bread. Just slather it on, you can’t have too much peanut butter.
Slop your jelly in the middle (to prevent bread sogginess)
Tell everyone you still eat PB&J because you are actually 5 years old.
Jelly from the dangerous Box Jellyfish (if you aren’t a wimp)
I actually don’t know how to make doughnuts.
You’re on your own for this one.
The ever elusive Mediterranean jelly
Lots of sunlight
Allow your jelly to spend more than enough time in the sunlight
These jellies thrive in the sun, but too much and they will be toasted!
Over easy, medium, or hard, the choice is yours.
Cannonball jellyfish (because it looks like a portabella)
3 tsp toasted sesame oil
1 tsp fresh ginger
2 Large handfuls fresh coriander
2 tsp sweet chili dipping sauce
Dry out your jelly as much as you can
Mix together the other ingredients, and marinate your jelly overnight.
Grill up that zooplankton like you would a reg’lar ol’ patty
Dress to taste, and put it on a bun or something.