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The edible parts of some varieties of jellyfish are highly prized in Asian cuisines, but only after they have been salted with bicarbonate of soda and left to dry. Jellyfish is sold either dried, when it needs to be soaked, blanched and shredded, or ready to use in a vacuum pack. Semi–translucent in colour and with a delicate flavour, the appreciation for jellyfish lies mostly in its crunchy, chewy texture.