Jellyfish thrive in the hotter ocean temperatures caused by global warming.
A Danish team of researchers figured out a way to convert the jellyfish’s soft rubbery tentacles to crunchy snacks earlier this year.
A plateful of jellyfish is beneficial to health — they’re low in calories, barely contain any fat and are packed with nutrients like vitamin B12, magnesium, phosphorus, iron and selenium.
Jellyfish are already an established Asian delicacy. But in a bid to bring this creature to the mainstream food pyramid, Danish researchers figured out a way to convert the creature’s soft rubbery tentacles to crunchy goodies much faster.
“Using ethanol, we have created jellyfish chips that have a crispy texture and could be of potential gastronomic interest,” Mathias P. Clausen, a postdoctoral fellow at the University of Southern Denmark in Odense said in a press release published in February.See the rest of the story at Business Insider
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