Jelly Fish

[Anne B]

i just found out that you can eat jelly Fish!!!! Has anyone ever tried it?

[GarethB]

Yes, when I was on a business trip to Rhode Island, USA.

It was in the sea food platter, but never again, after that I went down with a very sereous liver and kidney infection that put me out of work for 2 months and was one of the things that lead to me loosing a very good sales job too!

So personally I would stay away from seaf food unless it is from the Captains table and coverd in breadcrumbs with a side serving of ketchup

[Pat A]

Ugh - sounds horrible. Hope they are not on the menu at the Tap!

[Anne B]

Pat, No Jelly Fish, but they have a nice breakfast menu may have to treat myself are you up for some breakfast?

Anne

[Pat A]

Oh yes! Smoked salmon or Craster Kippers, scrambled eggs, champagne............

or...well maybe egg & bacon & a cup of coffee will do nicely!

Sounds good!

[Matthew_]

Have to disagree with avoiding seafood. I love it! I have tried almost everything but have to confess not Jellyfish. I imagine you would end chasing it all around the plate, slippery beggars. Tee hee! That's a funny image!
There's a reason the Japanese are so healthy, lots of seafood.

[GarethB]

Matthew,

I used to be like you regarding sea food, but once it was shown to be the casue fo my liver and kidney failure it somewhat puts you off.

Thankfully liver and kidney are functioning well despite the Kidney having a minor relapse this time last year!

[Matthew_]

Oooh! That sounds bad. Well you have to look after yourself in that case. You also have the disadvantage of being a scientist and therefore knowing what is bad for you. I am in blissful ignorance!

[Andrew MacLean]

Not all jellyfish is edible! Indeed some is extremely dangerous.

Rhopilema esculenta is, so far as I am aware, the only jellyfish you can eat. it is maybe significant that even Rick Stein has never appeared on television to show us how to prepare and eat this delicacy.

Still, here is a recipe I found on the www.

The tentacles are removed before the large round upper portion or canopy (as much as 30 cm (12 in) in diameter) is dried. It becomes translucent and yellow, like old parchment. It is usually sold in plastic packets, heavily salted, and needs to be soaked for some hours in several changes of cold water. It is also available already soaked andshredded.

Jellyfish is something to be savoured in small amounts so don't buy or prepare too much. Shred finely (or buy it ready shredded) and marinate in a mixture of rice wine or dry sherry, ginger juice,2 sliced spring onions (scallions) and lukewarm water to cover. Leave for 15 minutes, then drain. Jellyfish has no flavour to speak of, but the crunchy resilience is a perfect example of the importance Chinese gourmets place on texture ingredients. Because of its texture and appearance, it is jocularly referred to as 'rubber bands'.

Sliced into fine strips and dressed with a mixture of vinegar, light soy sauce and sesame oil, jellyfish is served as one of the appetisersin a cold assortment, or presented as a salad with shredded crisp vegetables. Make a dressing by mixing equal parts of oriental sesame oil and soy sauce, and half the amount of Chinese red vinegar and sugar. Serve cold.

Andrew

ps I am with Matthew on seafood. An hour's drive from where I live on the south bank of the Clyde is Loch Fyne and one of the world's best seafood restaurants. Also in Glasgow there is a ready supply of Sashimi and all manner of other seafood options. I love it.

[Pat A]

Andrew
Where do you get all your knowledge from! I am impressed. That recipe sounds pretty good to me and I love Chinese, Thai and Japanese food. (There is a fantastic Japanese restaurant in Newcastle where everything is cooked in front of you - been there several times - have details if anyone is interested)

But I think I'll stick to my English breakfast tomorrow!