Jellyfish: Getting to Know This Edible Marine Creature

The jellyfish (Rhopilema esculentum) is indeed a type of jellyfish; taxonomically it belongs to the phylum Cnidaria and the class Scyphozoa, and it is one of the few edible members of the jellyfish family. What people usually call "jellyfish" is a much broader concept, covering many species with different forms and habits, and Rhopilema esculentum is only one group within it, so the two cannot simply be equated.

In appearance, the bell of Rhopilema esculentum is thick and full, rising upward in a hemispherical shape, with well-developed oral arms trailing beneath, so that the whole creature looks like an opened mushroom cap. Its mesoglea is thick and plump, and after processing it has a crisp, refreshing texture, making it the source of the common jellyfish skin and jellyfish head found on dining tables. Rhopilema esculentum mostly lives in coastal waters, often appearing in groups with the monsoon winds and ocean currents, and it is one of China's traditional harvested aquatic products.

It should be noted that being edible does not mean fresh jellyfish are harmless. Living jellyfish also have stinging cells distributed over their body surface, and contact with the skin may cause stinging, redness, swelling, or allergic reactions, so you should avoid touching them with bare hands when you encounter them at the seaside. Jellyfish products on the market have been treated through processes such as salting and alum curing, which basically eliminates the irritants, and soaking and rinsing them repeatedly in clean water before eating will further ensure both texture and safety.

In terms of nutritional value, Rhopilema esculentum contains protein and gelatinous substances, is low in fat, and is not high in calories; cold-dressed jellyfish is a very popular home-style way to eat it. When selecting, choose those with natural color, a resilient texture, and no off-odor; when storing, keep them away from light and moisture, and eat them as soon as possible to preserve the flavor.