Edible jellyfish: introducing to a new sustainable food system

Jellyfish plays an important role in marine ecosystem and, through the process of carbon sequestration and transport, contributes positively to climate regulation (1). However, human activities and climate change are enhancing jellyfish populations increase, addressed as a threat for the future of the oceans, with economic impacts on fishing and tourism also in Mediterranean Sea. The project Go-Jelly is studying how jellyfish, a potential threat and/or hazardous waste, can become a valuable resource for new bioeconomic models. Especially in Eastern countries jellyfish are regarded as delicious and healthy food (2) (3) and the finding that also Mediterranean species can provides nutraceutical and antioxidant substances (4) (5), could open new perspective in the local fishery. Climate change and bio-resources variation urge for bring forth a transition towards more sustainable food consumption. Human security and prosperity depends on the inextricable connections between environment, economy and society as well as environment health depends on the way humankind lives and exploits the planet's resources. Scientific knowledge and research about potential new food resources can help society to face this challenge. This study investigated Mediterranean jellyfish as food for Western people, by conducting sensory evaluation on Rhizostoma pulmo prepared with five food-processing alternatives. The CATA (check-all-that-apply) sensory test, was chosen, with judges trained in seafood quality, evaluating visual, smell, textural and chemesthesis attributes and product acceptability. Key sensory attributes perceived during jellyfish consumption were identified, and included sea and shellfish aroma, a slick/slippery, rubber- or jelly- like, melting texture, with salt as the dominating taste. Treatments reducing the salty intensity and providing a solid, crunchy, texture, e.g. steam cooking, helped this food-to-be to reach quite positive evaluations, providing data useful to design jellyfish-based novel food.