I've eaten jellyfish as a small side dish a few times. The texture - extremely chewy, with a crunch of chewiness at the end of the bite - was bizarre the first time, but I got used to it quickly enough. I wouldn't mind eating a dish made with it, but it might benefit from a longer, slower cooking process. Or maybe jellyfish is nothing like mammal meat and it wouldn't help, I dunno.
Jellyfish is nothing like typical fish or land meats, so to enjoy it you need to cook/eat it with the distinctness of the texture as a major part of the experience. I love jellyfish, and the mechanical feeling of chewing it is half of the fun.
I think for people unfamiliar with jellyfish, eating it in a more "experimental" restaurant setting while blindfolded would make it much more interesting, because then you are focusing much more on the texture, and you are expecting something weird and distinct.
Kerala, southern (almost) tip of west coast of India had jellyfish and puffer outbreaks threatening other catch. Anybody can tell if we can have a booming jellyfish business here?
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[ 3.5 ms ] story [ 17.3 ms ] threadI think for people unfamiliar with jellyfish, eating it in a more "experimental" restaurant setting while blindfolded would make it much more interesting, because then you are focusing much more on the texture, and you are expecting something weird and distinct.
https://www.google.com/search?q=%ED%95%B4%ED%8C%8C%EB%A6%AC%...
[citation needed]
I've seen plenty of dead things still rot in the sun.
For a meat it'll never take of, it's to bland. Kinda like pasta, but it's an animal so not as practical.
As a source of materials, perhaps...