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Posted

From the Only a Chinese would eat it thread, I learned that the Chinese aren't the only ones that eat jellyfish. The Chinese usually prepare it by chopping up the jellyfish head into small strips and serving cold, sometimes mixed with radish(?) which also has a crispy texture. How do other cultures prepare it?

Posted

Japanese usually make sunomono (vinegared dishes) with kurage (jellyfish). We like the korikori (crispy) texture.

Posted

I like my jelly fish chopped up and mixed with strips of cucumber and garlic.

Eating pizza with a fork and knife is like making love through an interpreter.
Posted

Is there a specific variety of jellyfish that is eaten? Are they farmed or wild caught? What is its nutritional content?

Posted

You can save money by going to an office supply store and buying a big box of rubber bands. Cut them in half and mix them with jellyfish tendrils. Nobody will ever tell the difference.

Posted

I like my jellyfish like I like my men: flexible, and mildly poisonous.

Marsha Lynch aka "zilla369"

Has anyone ever actually seen a bandit making out?

Uh-huh: just as I thought. Stereotyping.

Posted
I like my jellyfish like I like my men: flexible, and mildly poisonous.

:biggrin::biggrin::biggrin:

That reminds me of a Clue quotation: "Men should be like Kleenex: soft, strong, and disposable."

Sorry, couldn't resist.

Eating pizza with a fork and knife is like making love through an interpreter.
Posted

Jelly fish salad (hae pari nang chea) is a common dish and usually served at banquet type meals. It is cut into thin long strips and thrown in with jullianed vegies to make a "pasta salad" like dish. The dressing is made of yellow korean mustard (has similar kick as wasabi) and it will clear your nose. I've grown to really love this dish.

Last time I had it was at my son's 1 year bday. The caterer we use always seems to include it. None of my neighbors (none of them who are korean) would touch it. My family ate it up.

Posted

I assume breaded and deep fried would would in a pinch - it usually does! (Although, you might want to cut it into bite-size pieces first.)

Knowledge is good.

Posted

From what I've read in the past, jellies must undergo a lengthy procedure of first plumping with freshwater, then drying, then re-salinating with brine, before becoming edible.

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