Scientists propose salt-free crackers from Sea of Azov jellyfish

The jellyfish that have overrun the Sea of Azov can be caught and processed into food for humans. This was reported by 161.RU from the AzNIIRKH (the Azov Sea Research Institute of Fisheries) in Rostov. Scientists have even developed several technologies.

Thus, based on research results, specialists from the AzNIIRKH branch in Krasnodar Krai have developed a safe salting technology for jellyfish.

“Another possible way to process jellyfish is to use them boiled or dried in the production of flour confectionery, for example, crackers,” reported AzNIIRKH.

Using jellyfish allows for the removal of table salt from recipes, as they naturally contain sodium chlorides. Jellyfish crackers will also be rich in macro- and microelements.

In addition, AzNIIRKH scientists have obtained a patent for a method of producing dried jellyfish. It allows increasing the protein content from 0.6–0.8% in fresh jellyfish to 28–36% in dried jellyfish. This enhances its nutritional value as a source of raw material for obtaining hydrolysates and food products.

From dried rhizostoma jellyfish, AzNIIRKH reported, semi-finished products can be made for preparing soups, sushi, or seafood salads. Also, salted jellyfish can be soaked in various sauces, dressings, and spicy broths, then dried to an elastic state. In this form, it can be eaten, for example, with rice.

The spread of jellyfish in the Sea of Azov is caused by the ongoing increase in the salinity of the water body due to a decrease in the freshwater flow of the Don and Kuban rivers. In certain periods of the year, there are so many of them in the water that fishermen are forced to stop fishing.