According to the BBC reported on August 13, jellyfish populations in the Mediterranean region have been growing rapidly, and now the number of jellyfish in the Mediterranean is at least four times that of 2004, and near the British British Isles, lilac jellyfish have long posed a threat to swimmers, and they are increasing. Global climate change, pollution and overfishing are all to blame for this phenomenon, as tuna and turtles are the main predators of jellyfish, but they are both extremely hunted by humans, thus causing jellyfish flooding.
Professor Silvio Greco, an Italian marine biologist, said: "If we can't beat them, we should eat them. Now, humans should become jellyfish's new predators. He put on the chef's uniform and, with the assistance of chef Marco Visciola, personally demonstrated the jellyfish method, disinfecting the jellyfish first, he said: "In the water, I put lemon juice and vinegar. After a few minutes of cooking, I would throw it into the ice. He explained how hot water kills bacteria and destroys stingers.
Professor Silvio then mixes potatoes, wheat flour and rice flour with soda water to make a batter, wraps it on a sterilized jellyfish, and then frys it in oil to make jellyfish tempura, he said: "90% of the composition of jellyfish is seawater, and when you eat it, you will experience the feeling of seawater exploding on your tongue. There is no need to put salt in this practice, and the sea water itself has salt, retaining the most pure natural taste."
The Food and Agriculture Organization of the United Nations is also encouraging this practice. Over the years, fishermen have found that their nets are catching more and more jellyfish, and they just throw them back into the sea. Professor Silvio Greco hopes this behaviour will change, and he encourages people to eat jellyfish because jellyfish are rich in protein and collagen, low in calories, and fat-free. Most tasters thought jellyfish were delicious, chewier than squid, and a young lady said it tasted "surprisingly good"; a three-year-old girl was asked if jellyfish was delicious, and she happily said, "Delicious!" ”
Marco Visciola also makes a boiled jellyfish salad, which is boiled off the water, shredded and stirred with rice vinegar, sesame oil, shredded carrots, and cucumber shreds to look similar to our jellyfish cold dish.