In the 21st century, fishermen more and more often, to the sounds of rumbling, hungry bellies, see an unsightly picture - hordes of inedible jellyfish swarm in the place of yesterday's fishing grounds. They eat fish, tear nets, spoil fishing equipment and, in addition, with global warming, they multiply more and more intensively. Scientists have come to the conclusion that jellyfish should become the main seafood of the future if humanity does not want to starve.
The problem with eating jellyfish is that world cuisine knows very few ways to cook them, and all of them are unacceptable for Western culture. It is difficult to force yourself to swallow mucus, even out of hunger. In Asian countries, pickled jellyfish also serve as a condiment, but not as a main course. To change the situation, Danish scientists have developed a technology for drying and hardening gelatinous jellyfish.
Using a two-photon microscope, scientists have studied how the filamentous structure of the jellyfish's body changes with different types of processing. And they came up with the best way - with the help of ethanol, which creates chips with a hard, crunchy texture. This is already food, not a snack, in addition to protein, they contain a lot of magnesium, iron and vitamin B12, but there are few carbohydrates - an excellent dietary food.
Dr. Matius Clausen, one of the authors of the development, who presented it to the scientific community, claims: he personally ate and did not feel sick, very bad if with spices. It remains only to adapt the technology of jellyfish drying to an industrial scale and rebuild the fishing fleet for the extraction of a new resource before the sea really stops feeding people with their usual products.