There are more than just potato chips available to those looking for a snack, from yam to banana to shrimp, but adventurous eaters can now add a completely new chip to the list: jellyfish chips. The novel snack item was invented by Mie Thorborg Pederson from the University of Southern Denmark, and it turns the slimy sea creatures into edible chips in a matter of days by soaking them in alcohol.
Jellyfish chips might sound outrageous, but the invertebrate has been a fine delicacy in Japan, China, and Southeast Asian countries for over 1,000 years. The traditional method for preparing jellyfish also involves drying it, though that process used salt and took as long as a month. By using 96 percent ethanol instead, the fish chips dried out far faster and left familiar-looking thin discs (rather than the crunchy strands from the traditional method.)
Dried Jellyfish Chips
A Danish Researcher Has Developed a New Method of Jellyfish Preparation
Trend Themes
1. Alternative Snack Varieties - Creating unconventional chips from unique ingredients opens up opportunities for alternative snack options in the market.
2. Sustainable Food Innovation - Developing new methods of food preparation, like using alcohol to dry jellyfish, promotes sustainable practices in the food industry.
3. Cultural Food Discoveries - Exploring traditional delicacies from different cultures encourages the discovery of unique flavors and snack experiences.
Industry Implications
1. Food and Beverage Industry - The food and beverage industry can leverage the trend of alternative snacks to introduce innovative products and cater to diverse consumer preferences.
2. Research and Development - The development of new preparation methods for unique food items requires ongoing research and development efforts to optimize processes.
3. Sustainable Packaging - The rise of unconventional snack options opens opportunities for sustainable packaging solutions that align with eco-friendly practices.