Jellyfish as food

@article{PeggyHsieh2004JellyfishAF,
  title={Jellyfish as food},
  author={Y-H. Peggy Hsieh and Fui-ming Leong and J. J. Rudloe},
  journal={Hydrobiologia},
  year={2004},
  volume={451},
  pages={11-17}
}
Jellyfish have been exploited commercially by Chinese as an important food for more than a thousand years. Semi-dried jellyfish represent a multi-million dollar seafood business in Asia. Traditional processing methods involve a multi-phase processing procedure using a mixture of salt (NaCl) and alum (AlK[SO4]2ċ12 H2O) to reduce the water content, decrease the pH, and firm the texture. Processed jellyfish have a special crunchy and crispy texture. They are then desalted in water before preparing… 
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Cannonball jellyfish (Stomolophus meleagris) from the Gulf of Mexico has been under investigation as a potential source to meet the market demand for jellyfish food in Asia. Traditionally, jellyfish
Jellyfish fisheries in southeast Asia
A few large jellyfish species in the order Rhizostomeae constitute an important food in Chinese cooking. For more than 1700 years, they have been exploited along the coasts of China. Such jellyfish
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