Jellyfish 'may benefit from ecosystem instability' (BBC)

[eppur_se_muova]

By Mark Kinver
Science and environment reporter, BBC News

A team of researchers have been trying to identify how jellyfish may benefit from marine ecosystems destabilised by climate change and overfishing.

There is concern that a rise in jellyfish numbers could prevent depleted commercially important fish stocks recovering to historical levels.

However, a study by European scientists says more data is needed to understand what is happening beneath the waves.
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These changes have led to a growing concern that the oceans may become increasingly dominated by jellyfish because "many gelatinous zooplankton species are able to increase in abundance rapidly and adapt to new conditions".

In recent years, there have been a number of examples of sudden blooms of jellyfish in European waters - including the Irish, Mediterranean and Black seas - which have killed fish and closed beaches.



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more: http://www.bbc.co.uk/news/science-environment-11644500

[mahina]

1. Irk.

F*ckers!
Sorry I don't usually cuss but I hate those things!

[JDPriestly]

2. Can humans eat jellyfish? I've never heard of it, but apparently.

certain species are edible.

Only scyphozoan jellyfish belonging to the order Rhizostomeae are harvested for food; about 12 of the approximately 85 species are harvested and sold on international markets. Most of the harvest takes place in southeast Asia.<25> Rhizostomes, especially Rhopilema esculentum in China (Chinese name: 海蜇 hǎizhē, meaning "sea sting") and Stomolophus meleagris (cannonball jellyfish) in the United States, are favored because of their larger and more rigid bodies and because their toxins are harmless to humans.<26>

Traditional processing methods, carried out by a Jellyfish Master, involve a 20 to 40 day multi-phase procedure in which after removing the gonads and mucous membranes, the umbrella and oral arms are treated with a mixture of table salt and alum, and compressed.<26> Processing reduces liquidation, off-odors and the growth of spoilage organisms, and makes the jellyfish drier and more acidic, producing a "crunchy and crispy texture."<26> Jellyfish prepared this way retain 7-10% of their original weight, and the processed product contains approximately 94% water and 6% protein.<26> Freshly processed jellyfish has a white, creamy color and turns yellow or brown during prolonged storage.

In China, processed jellyfish are desalted by soaking in water overnight and eaten cooked or raw. The dish is often served shredded with a dressing of oil, soy sauce, vinegar and sugar, or as a salad with vegetables.<26> In Japan, cured jellyfish are rinsed, cut into strips and served with vinegar as an appetizer.<26><27> Desalted, ready-to-eat products are also available.<26>

Fisheries have begun harvesting the American cannonball jellyfish, Stomolophus meleagris, along the southern Atlantic coast of the United States and in the Gulf of Mexico for export to Asia.<26>]

http://en.wikipedia.org/wiki/Jellyfish

Ugh! Sounds absolutely disgusting. They sure are ugly creatures.

[enuegii]

3. "Jellyfish Master" would be a cool thing to list on your resume...

or then again maybe not.

[eppur_se_muova]

4. Dried out, it's still only 6% protein? Not a lot of there, there.

You could get more nutrition by eating your own hair and nail clippings.

Of course, it's the peanut butterfish that really provides the nutrition.

[AtheistCrusader]

6. Yep, Sun Fish eat jellyfish. You don't really want to eat Sun Fish.

Nutritionally useless, for the most part.

[Theobald]

5. I've eaten jellyfish

And they had a nice crunchy texture, with very little flavour; most of the flavour came from the soup broth. Had the dish a number of years back when I visited China.

[kestrel91316]

7. Dried Jellyfish with Cucumber (Goi Sua Tom Thit)

http://www.recipehound.com/Recipes/5619.html

Dried Jellyfish with Cucumber (Goi Sua Tom Thit)
The Classic Cuisine of Vietnam/Bach Ngo 1986

INGREDIENTS:
1 piece dried jellyfish (about the size of a hand) 1 large cucumber, unpeeled salt
2 ounces pork butt 4 ounces small shrimp 1 tablespoon vegetable oil
1 shallot or white part of 1 scallion, chopped sprinkling of freshly ground black pepper 1 teaspoon fish sauce (nuoc mam)
3 tablespoons chopped roasted peanuts sprig of fresh coriander (Chinese parsley) for garnish

1 Soak the dried jellyfish in hot water for 2 hours.
2 Cut the cucumber in half lengthwise; remove the seeds with a spoon. Slice paper thin, then place in a bowl and sprinkle on 1 teaspoon salt. After 10 minutes, rinse under cold water. Squeeze with your hands to remove all liquid and set aside.
3 Cut pork into thin slices and then into thin strips. Peel the shrimp, then clean, wash, and set aside to dry for a few minutes. Cut the soaked jellyfish into thin strips.
4 Heat the oil in a frying pan. Add the chopped shallot and cook, stirring, for 1 minute, then add the pork and shrimp. Cook and stir for 5 minutes, then add the black pepper, a sprinkling of salt, and the fish sauce. Stir for 3 more minutes. Add the cucumber, roasted peanuts, and jellyfish. Stir well, remove at once, and transfer to a platter.
5 Decorate with sprig of fresh coriander and serve with Shrimp Chips, as an appetizer.