Scientists have recommended turning jellyfish into one of our main dishes in order to combat the ever increasing amount of stinging creatures in the Mediterranean.
Scientists, accompanied by even Michelin-star chefs, have come up with ways to insert the marine animals into soup, pasta and salad dishes.
The presence of jellyfish has skyrocketed due to overfishing and climate change, and many establishments have managed to whip up some classy appetisers and main courses using them. Even a cookbook filled with recipes for European Jellyfish has just published.
Times of Malta spoke to local marine biologist and university professor Alan Deidun, who said that, despite sounding ridiculous, it is in no way different to eating other fish. They are already a delicacy in Southeast Asia, but never caught on in Europe.
As the Mediterranean sees an influx of the creatures, the Blue Growth Strategy program is funding research into the benefits of jellyfish to humans. Deidun even quoted a study wherein Europeans were given jellyfish as food without informing them. 90% loved the dish, thinking it was cuttlefish.
#MaltaDaily