That’s what Vancouver’s Blue Water Cafe has been doing for years now, serving it as a ceviche. In France, Les Pâtes Vivantes restaurant serves it with a cucumber salad. Here in Quebec, if you’d like to dip your toes into eating jellyfish, you can find some seasoned and cut into strips at Asian supermarkets. Once blanched, they can be added to a salad.
Nicknamed “the tofu of the sea,” jellyfish are composed almost entirely of water and are able to absorb flavours. As for their texture, it’s similar to squid and shrimp.
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