The jellyfish is the latest trend in restaurants.

Desserts

There is a saying in oriental cuisine "everything that moves is edible". Jellyfish is the rage in Chinese, Korean, Thai, and Japanese restaurants; generating in the Asian market as in the United States a business of billions of dollars. Meanwhile for us they are a plague, not only because of the bites of the bathers but also because they are devouring plankton and, above all, of the baby fish, so the captured jellyfish are crushed in a tanker and buried in a grave within a military zone.

Whether this changes will be a matter of time, until one of our excellent chefs takes an interest in this little animal. The owner of the famous restaurant Casa Xinés in the Olympic Port of Barcelona, ‚Äč‚ÄčLing, explains the complicated procedure of preparing the jellyfish, which is put in brine for about four weeks and how you buy them in dried and salty slices you have to put them for about four hours in a stream of water to drain properly. The jellyfish have a blond and reddish color and of them only the head is used, which has a crunchy texture and a slight taste of the sea.

One of the leading experts on jellyfish, Dr. Thomas Heeger affirms that almost all Mediterranean jellyfish are edible, especially the famous "fried egg", the most abundant. Their poison is also used for coronary heart disease and cancer treatments. In fact, it was doctors, and not cooks, who wrote the first kitchen treatises in ancient China, as explained by Ms. Ling, traditional Chinese cuisine is governed by medicinal parameters and jellyfish in particular serve to lower high blood pressure and in general cleaning of toxins.

If you have tried them, let us share your experience.

Via | Diarioadn More information | diary

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