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Review
. 2022 Sep 8;11(18):2773.
doi: 10.3390/foods11182773.

Jellyfish as Food: A Narrative Review

António Raposo  1 , Ibrahim Alasqah  2 , Hani A Alfheeaid  3 , Zayed D Alsharari  4 , Hmidan A Alturki  5 , Dele Raheem  6
Affiliations
Review

Jellyfish as Food: A Narrative Review

António Raposo et al. Foods. .

Abstract

Studies toward a sustainable future conducted by international organizations uniformly agree about having to change some of our present consumer behaviors. Regarding food, suggestions include eating locally farmed, less industrialized and renewable food to promote health and circularity, and limiting waste. Jellyfish are frequently sorted and discarded after being caught with fish in fishing nets and gear. In contrast, we propose utilizing this by-catch as food. This review discusses the economic value and sustainability of jellyfish, the technologies used to prepare them for human consumption, their nutritional profile and health impacts and, finally, consumer acceptability and sensory evaluation of jellyfish food products. This discussion is critical for promoting jellyfish as an important aquatic resource to support blue and circular economies.

Keywords: food safety; food security; food technology; health; jellyfish; nutrition; sensory evaluation; sustainability.

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Conflict of interest statement

The authors do not declare any conflicts of interest.

Figures

Figure 1
Figure 1
Flow chart of the steps involved in traditional jellyfish processing.
Figure 2
Figure 2
Photograph of jellyfish Catostylus tagi collected in the Tagus River. Edible portions (umbrella and oral arms) are pointed out.
See this image and copyright information in PMC

References

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    1. Food and Agriculture Organization of the United Nations, The State of World Fisheries and Aquaculture. [(accessed on 9 July 2022)]. Available online: http://www.fao.org/3/a-i5555e.pdf.

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