We are not used to eating jellyfish, but in Asiathey are already considered a recognized delicacy. They are probably not so good for us as a meal for us, but Danish scientists have set about fixing it. They found a way to quickly transform the soft tentacles of jellyfish into crispy snacks. In other words, they made jellyfish chips.
Chips were created using ethanol. Matthias P. Klausen, a doctoral candidate from the University of Southern Denmark in Odense, believes that such a product can cause gastronomic interest. First, jellyfish is 5 percent protein and 95 percent water. They have a low calorie content and almost no fat. In addition, jellyfish are rich in vitamin B12, magnesium, phosphorus, iron and selenium.
In addition, scientists drew attention to jellyfish bythe reason that there are many of them and they multiply very quickly. Jellyfish can survive in fairly harsh conditions. Other species of marine life die out due to overfishing and changes in climatic conditions.
Danish scientists today use ethanol toin order to make jellyfish look like chips, but they are still exploring the possibility of turning this product into a commercially viable one. It is known that in Asia, non-toxic individuals marinate in salt for several weeks and are used as brine.