Why millions of people eat jellyfish, the ocean's low-calorie, crunchy, translucent delicacy

Food & Drink · Published 3 October 2026 Swipe more like this →

In short: Jellyfish are a staple in East and Southeast Asian cuisine, prized for their unique texture rather than their flavor. While they are 95% water, these marine animals have been harvested for over 1,700 years. From salads and sushi to surprising desserts, they offer a sustainable, albeit labor-intensive, culinary experience.

Jellyfish consumption is a long-standing tradition, particularly in China, where certain species from the Rhizostomeae order have been utilized for over 1,700 years. While they are often considered a delicacy, they are valued primarily for the mouthfeel they add to dishes rather than their taste. Once desalted, they are low in calories and fat, consisting of about 5% protein and 95% water. Beyond the plate, they have historically been associated with medicinal benefits, such as easing muscle and bone pain.

The production process is rigorous and time-consuming, often taking three to six weeks. Because jellyfish deteriorate rapidly at room temperature, processing begins immediately after harvest. The bell is separated from the oral arms, cleaned, and scraped to remove mucus and gonads. Traditional dehydration involves repeated cycles of salting and draining, often using alum to firm the texture and lower the pH. In some regions, sodium bicarbonate is added to enhance crispness. This preservation is essential, as the fishing season is relatively short, lasting only two to four months.

Global production is significant, with an estimated annual harvest of 321,000 metric tons recorded in 2001. Countries like China, Indonesia, and Thailand lead the industry, utilizing various methods ranging from pond-rearing larvae to using drift and scoop nets at sea. While the upper dome is the primary culinary component, the versatility of the animal is notable: it appears in everything from traditional salads and sushi to modern innovations like jellyfish-infused ice cream and caramel sweets. However, safety remains paramount, as some species contain toxins that require thorough cleaning and preparation to avoid health risks.

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