Jellyfish are bell-shaped marine animals that are found in oceans all over the world (1).
Large and often colorful, they’re commonly known for their gelatinous bodies and long tentacles, which contain specialized stinging cells that can shoot out rapidly, injecting venom into predators and prey (1).
In fact, jellyfish is commonly consumed in Southeastern Asia, as it’s believed to offer several health benefits (2, 3).
This article reviews when jellyfish is safe to eat, as well as its possible health benefits and risks.
There are at least 11 species of jellyfish that have been identified as edible for human consumption, including Rhopilema esculentum, which is popular in Southeastern Asia (4, 5).
As jellyfish can spoil quickly at room temperature, it’s important to clean and process it soon after being caught (2, 5).
Traditionally, jellyfish is preserved by using an alum-salt mixture to dehydrate the meat. Alum is a brining component that acts as an antiseptic, reducing the pH while maintaining a firm texture (6).
One study looking to collect safety and quality parameters for edible jellyfish found that jellyfish cleaned and processed using traditional methods had little to no signs of contamination from bacteria or other potentially dangerous pathogens (2).
As a result, it’s important to only consume jellyfish products that have been thoroughly cleaned and processed appropriately.
Freshly processed jellyfish typically has a creamy white color that slowly turns yellow as it ages. While yellow-colored products are still safe to eat, ones that have turned brown are considered spoiled and unsafe for consumption (5).
Soon after being caught, jellyfish is cleaned and processed, usually by dehydrating it in a brining solution (5).
Before consumption, it’s often recommended to desalt jellyfish and rehydrated it by soaking it in water overnight to improve texture and reduce the salty taste (5).
Despite its name, prepared jellyfish has a surprisingly crunchy texture. However, depending on how it’s prepared, it can also be slightly chewy.
It has a delicate taste that tends to take on the flavors of whatever it’s cooked with. Still, if not desalted, it can be quite salty.
You can eat jellyfish in many ways, including shredded or sliced thinly and tossed with sugar, soy sauce, oil, and vinegar for a salad. It can also be cut into noodles, boiled, and served mixed with vegetables or meat.
In several Asian countries, eating jellyfish is associated with a variety of health benefits, including helping treat high blood pressure, arthritis, bone pain, ulcers, and digestive issues (3).
While most of these claims have not been supported by research, there are some potential health benefits of eating jellyfish.
Excellent source of selenium
Jellyfish is an excellent source of selenium, an essential mineral that plays a major role in several important processes in your body.
It has been shown to have antioxidant properties, protecting your cells from oxidative stress (13).
As such, adequate selenium intake has been linked to a reduced risk of several illnesses, including heart disease, certain forms of cancer, and Alzheimer’s disease (14, 15, 16).
Additionally, selenium is important for metabolism and thyroid function (17).
While jellyfish is rich in this important mineral, more research is needed on the benefits of eating this marine animal specifically.
Choline is an essential nutrient that many Americans don’t get enough of (18, 19).
With 10% of the DV for choline found in 1 cup (58 grams) of dried jellyfish, it’s considered a good source (7).
Choline has many important functions in the body, including DNA synthesis, nervous system support, the production of fat for cell membranes, and fat transport and metabolism (18, 19, 20).
It has also been linked to improvements in brain functioning, including better memory and processing. It may even help reduce symptoms of anxiety. However, more research is needed (21, 22, 23).
Despite the benefits of eating more choline-rich foods, research on the effects of consuming jellyfish specifically is needed.
High in several nutrients
Several species of jellyfish are safe to eat. While they may differ in nutritional content, they’ve generally been shown to be low in calories while still serving as a good source of protein, antioxidants, and several important minerals (3, 7).
One cup (58 grams) of dried jellyfish provides approximately (7):
- Calories: 21
- Protein: 3 grams
- Fat: 1 gram
- Selenium: 45% of the Daily Value (DV)
- Choline: 10% of the DV
- Iron: 7% of the DV
It also contains small amounts of calcium, magnesium, and phosphorus (7).
While low in fat, studies have shown that about half of the fat in jellyfish comes from polyunsaturated fatty acids (PUFAs), including both omega-3 and omega-6 fatty acids, which are essential in the diet (3, 7, 8).
PUFAs, and omega-3 fatty acids in particular, have been associated with a reduced risk of heart disease, especially when eaten in place of saturated fat (9, 10, 11).
Finally, research has found that several species of edible jellyfish contain high levels of polyphenols, which are naturally occurring compounds that have been shown to have potent antioxidant effects (3, 8).
Regularly consuming polyphenol-rich foods is thought to promote brain function and protect against several chronic conditions, including heart disease, type 2 diabetes, and cancer (12).
Gelatinous Crunchy Umbrella Meat aka Jellyfish – Why Would You Eat That?
FAQ
What kind of meat is jellyfish?
Can a vegetarian eat jellyfish?
Are jellyfish bad to eat?
Is A jellyfish A carnivore?
Do people eat jellyfish?
Jellyfish are eaten by humans in certain cultures. They are considered a delicacy in some Asian countries, where species in the Rhizostomeae order are pressed and salted to remove excess water. Australian researchers have described them as a “perfect food”: sustainable and protein-rich but relatively low in food energy.
What animals eat jellyfish?
Jellyfish are prey for sea turtles, crabs, fish, dolphins, and terrestrial animals: There are some 124 fish species and 34 other species that are reported to feed either occasionally or mainly on jellyfish.
Are jellyfish edible?
There are at least 11 species of jellyfish that have been identified as edible for human consumption, including Rhopilema esculentum, which is popular in Southeastern Asia ( 4, 5 ). As jellyfish can spoil quickly at room temperature, it’s important to clean and process it soon after being caught ( 2, 5 ).