What do jellyfish eat

Eating jellyfish: what you should know about it

Jellyfish have been caught and eaten in China and Southeast Asia for over 1,700 years. The animals have no brain, heart or other "dirty" organs and are therefore not pathogenic. Similar to the puffer fish, the poison is neutralized by proper preparation by cutting off the tentacles and not serving them. If you want to give jellyfish a try, here are a few things to keep in mind:

  • In Southeast Asia and Oceania, eating jellyfish is not uncommon. Here they are cut into slices and sautéed. This gives them a firm consistency. The animals are rarely served raw, for example in Japanese sushi.
  • Only certain types of jellyfish that are safe for consumption are used. In addition, certain types are easier to prepare.
  • These include: Nomura jellyfish (Stomolophus nomurai), root-mouth jellyfish (Rhizostomeae), "Cannonball jellyfish" (Stomolophus meleagris), "Jelly blubber" (Catostylus mosaicus), moon jellyfish (Aurelia aurita) and Rhopilema esculentum.
  • These must be prepared in the right way, otherwise poisoning can occur. In particularly severe cases, there is even death from respiratory or cardiac arrest.
  • You can find jellyfish mainly in restaurants in East Asia or the South American coastal areas. If you are on vacation there and are interested in this exotic meal, you should find out about the quality of the restaurant beforehand.
  • In Germany and Europe, jellyfish are not permitted as food. Likewise, you should never try to pick up the animals yourself or to fish them out of the water and prepare them. This can sometimes be life-threatening.
  • Allergic reactions to jellyfish as food are rare. These then occur in people who are allergic to seafood.