In the 21st century, fishermen are increasingly seeing the ugly picture as the sounds of rumbling, hungry bellies-the hordes of inedible jellyfish swarm in place of yesterday's fish places. They eat fish, tear nets, spoil the fishing equipment and, in addition to global warming, multiply more intensively. Scientists came to the conclusion that jellyfish should become the main seafood of the future if humanity does not want to starve.
The problem with using jellyfish for food is that world cooking knows very little of their cooking methods and they are unacceptable for Western culture. It's hard to force yourself to swallow slime, even from hunger. In Asian countries, pickled jellyfish also serve as seasoning, but not the main dish. To change the situation, Danish scientists have developed a technology for drying and hardening jellyfish jellyfish.
With the help of a two-photon microscope, scientists have studied how the filamentary structure of the jellyfish body varies with different treatments. And the best way was produced – with the help of ethanol, thanks to which chips with a hard, crunchy texture are created. This is food, not snack, in addition to protein in them a lot of magnesium, iron and vitamin B12, but carbohydrates are few – excellent dietary food.
Dr. Matius Klausen, one of the authors of the development, who presented it to the scientific community, says: personally he ate and did not feel sick, very badly, if with spices. It remains only to adapt the technology of drying jellyfish to industrial scales and rebuild the fishing fleet for the extraction of a new resource before the sea really stops feeding people with the usual products.js.src = “&version=v2.8”; 'script', 'facebook-jssdk'));