From the Times of Malta
Turning jellyfish into a delicacy is one of the most effective ways to control exploding jellyfish invasions in the Mediterranean, according to scientists.
As jellyfish species bloom exponentially due to overfishing and climate change, scientists and a team of Michelin-star chefs around the world are working to put jellyfish soups, pasta and salads on the menus of restaurants all over Europe, turning them into dishes that people would pay for.
So far, they have mastered appetizers, starters and main courses: jellyfish with caviar, jellyfish and cuttlefish tagliatelle, Mediterranean jellyfish soup, jellyfish with noodles and sesame sauce, jellyfish salad and fried jellyfish, among others.
They have even published a cookbook filled with recipes of what they have dubbed European Jellyfish.
Read more at Times of Malta
