Creating food-safe jellyfish is all about the processing: The sticky seafood is treated with salt and alum (a food preservative) to remove water and neutralize their stinging cells. This is why ...

“Jellyfish have traditionally been regarded as an unlikely food source due to their poor nutritional value, although sightings of albatross eating jellyfish are occasionally made,” she sai ...

A huge jellyfish or an exotic delicatessen for ambitious gourmets The United Nations Food and Agriculture Organization, FAO, warned over-fishing in the Mediterranean was boosting jellyfish ...

Respiration was measured and 13C-labeled algae were used as a tracer to quantify how C-flow through the benthic food web was affected over 5 d in the presence and absence of jellyfish carcasses.