With all the recent media coverage surrounding overfishing and declining tuna stocks, Catalan chef Carme Ruscalleda is trying to create some balance in the ocean by getting jellyfish on the menu.

Anyone that’s been stung by these pesky sea creatures while holidaying in the Med will soon be able to take revenge and order them freshly cooked (minus stingers) at Carme Ruscalleda’s restaurant in Sant Pol del Mar near Barcelona soon.

A combination of warming sea temperatures and a decline in the jellyfish’s natural predators, such as turtles, tuna and sharks means jellyfish populations are growing to become potentially a sustainable oceanic food source.

The Mediterranean jellyfish haven’t yet been classified by the EU as legitimate food stuff, so currently the sea creatures have to be imported from China, which is crazy considering the amount of jelly fish we see during the winter months floating in the waters off Majorca.

Their popularity on menus in the Med will depend on how well they’ll be accepted by the diners and will mean a change in cultural attitudes towards these slimy sea creatures.

Found in restaurants throughout Asia, the Chinese believe jellyfish benefits, balance blood pressure, improves cholesterol, and helps joints.  It’s also good for the skin and great for the cardio-vascular system.  This is however, after the jelly fish has been correctly prepared and seasoned, so don’t try cooking jellyfish at home just yet folks.

Monday 14 September 2009 12:30 | Published by a.smith | Categoriy: Interesting Stuff,Sustainability