Jellyfish is considered a food of the future. It has a texture similar to chewing cartilage, crunchy and contains edible .
Jellyfish are invertebrates in the phylum Cnidaria, some of which are highly venomous. However, there are as many as 17 species that can be eaten. Most jellyfish that can be eaten are in the Class Scyphozoa, which must be observed carefully in order to benefit from them without risking danger. In Thailand, there are 3 main species.
3 species of edible jellyfish
- Mastigiad sp.
- Leather jellyfish (Rhopilema hispidum)
- Jellyfish (Lobonema smithii)
In Thailand, the most popular are jellyfish skin and jellyfish lod chong, which are usually pickled in astringent water or dried and used in various dishes, or pickled and exported to foreign countries such as China, Japan, and Korea.
Benefits of Jellyfish
Jellyfish is tasteless, so the highlight of jellyfish is the texture that is similar to chewing cartilage, crunchy. And jellyfish meat is nutritious, high in protein and low in fat, cholesterol and calories, especially collagen protein that can be eaten.
There is a menu of pickled jellyfish (pickled with organic bark). Pickling with organic bark will give substances in the tannin, flavonoid, and phenolic groups in pickled jellyfish, which studies have found to result in pickled jellyfish having the ability to inhibit certain pathogens, including Bacillus subtilis, Staphylococcus aureus ATCC25923, and Psuedomonas aeruginosa ATCC27853, สมัครสมาชิก UFABET วันนี้ รับเครดิตฟรีทุกวัน while this antibacterial property is not found in fresh jellyfish. In addition to using it for consumption in the above-mentioned forms, it is also processed into dried jellyfish or fried and seasoned.
However, jellyfish is usually eaten with seafood sauce or spicy sauce. Please be careful because it is too high in sodium. It is best to eat a complete diet of all 5 food groups and eat in moderation. Those who are allergic to seafood should not eat it.