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Apalachicola, FL

Demand for jellyfish aids state shrimpers

Processing CB Jellies: The water content of the jellyfish is removed using alum and salt. Sixty kg of fresh jellyfish is soaked in brine solution (3 kg of alum and 37 kg of salt in 100 liters of water) and left in the canvas/concrete tank for four to five days. The salted jellyfish is then transferred to another tank/container with a fresh mixture of salt and smaller amount of alum for three consecutive times before draining them. Soda is added to the brine solution during the final curing of jellyfish. They are then piled, left to dry on a draining rack at room temperature for two to three days, and turned upside down several times to drain the excess water. Salt-dried jellyfish has a crunchy and crispy texture with a storage life of one year at room temperature. Its price depends on the quality, a combination of tender, elastic and fresh texture and creamy-white products. A whiter product has a higher retail value than a yellowish product. A brownish product is unacceptable.  (May 7, 2008 | post #21)

Port St. Joe, FL

Shrimpers bank on Asian's love of cannonball jellyfish 'w...

fyi: CANNONBALL JELLYFISH Unlike typical jellyfish the cannonball is a strong swimmer with a compact, solid body and few stinging tentacles. The Latin name for the cannonball, Stomolophus meleagris, is very descriptive of its lifestyle and means "many mouthed hunter." The cannonball feeds and swims by pumping water with a gelatinous bell over the sticky folds of its arms trapping larval stages of oysters, clams, and a variety of crustaceans. This sticky mucus is passed to numerous openings among the arms that lead to its mouth. It is abundant along Florida's northern Gulf of Mexico and off the northern Atlantic Coast, occurring in groups of millions. The cannonball has great potential value as a food item in the world market. The most important fact about the protein in the cannonball jellyfish is the collagen it contains. Our bodies need collagen to build cell tissue, cartilage, teeth and bones. Scientific research continues on collagen and its medical potential. For over a thousand years, Asians have been eating jellyfish for medicinal reasons to treat high blood pressure, arthritis, bronchitis and other diseases. The cannonball jellyfish is an ideal diet food because it is low in fat, cholesterol and calories. Jellyfish are most efficiently caught with surface trawls. Because they spoil quickly, processing must occur immediately after harvest. Jellyfish are mostly water and must be dehydrated to obtain products of desirable structure and texture. Processing involves a step-wise reduction of water by salting and draining many times. Once the process is complete, dried jellyfish can be safely stored for many weeks. JELLYFISH ATTRIBUTES Processed jellyfish (sold only in processed form): Tender, crunchy and elastic texture. HOW MUCH TO BUY Generally jellyfish can be added to salads or prepared vegetables. Amount is determined by personal preference. BUYING, STORAGE AND HANDLING Immediately after harvesting through a salting and dehydration method jellyfish is processed. It is sold in this dehydrated form. In the United States you can buy jellyfish in Asian specialty markets Store in the refrigerator. PREPARATION Soak the dehydrated jellyfish overnight in the refrigerator, drain and rinse. Cut the jellyfish into thin strips and quickly blanch. Marinate in seasoning of your choice, and then add to salads or vegetables. Keep raw and cooked seafood separate to prevent bacterial cross-contaminatio n. After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water. Always marinate seafood in the refrigerator. Discard marinade; it contains raw juices which may harbor bacteria. When marinade is needed for basting reserve a portion before adding raw seafood. COOKING To prepare processed (dried) jellyfish, soak in water overnight in the refrigerator, drain and rinse. Cut into thin strips and quickly blanch in boiling water. Marinate in a mixture of seasonings and add to vegetables or salads. NUTRITION Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions Calories 30 Calories From Fat 0 Total Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Sodium 120 mg Total Carbohydrates 0 g Protein 8 g LeMacJelly coming soon!!!  (May 5, 2008 | post #2)

Port St. Joe, FL

Demand for jellyfish aids state shrimpers

Found some info on the CB Jellies: CANNONBALL JELLYFISH Unlike typical jellyfish the cannonball is a strong swimmer with a compact, solid body and few stinging tentacles. The Latin name for the cannonball, Stomolophus meleagris, is very descriptive of its lifestyle and means "many mouthed hunter." The cannonball feeds and swims by pumping water with a gelatinous bell over the sticky folds of its arms trapping larval stages of oysters, clams, and a variety of crustaceans. This sticky mucus is passed to numerous openings among the arms that lead to its mouth. It is abundant along Florida's northern Gulf of Mexico and off the northern Atlantic Coast, occurring in groups of millions. The cannonball has great potential value as a food item in the world market. The most important fact about the protein in the cannonball jellyfish is the collagen it contains. Our bodies need collagen to build cell tissue, cartilage, teeth and bones. Scientific research continues on collagen and its medical potential. For over a thousand years, Asians have been eating jellyfish for medicinal reasons to treat high blood pressure, arthritis, bronchitis and other diseases. The cannonball jellyfish is an ideal diet food because it is low in fat, cholesterol and calories. Jellyfish are most efficiently caught with surface trawls. Because they spoil quickly, processing must occur immediately after harvest. Jellyfish are mostly water and must be dehydrated to obtain products of desirable structure and texture. Processing involves a step-wise reduction of water by salting and draining many times. Once the process is complete, dried jellyfish can be safely stored for many weeks. JELLYFISH ATTRIBUTES Processed jellyfish (sold only in processed form): Tender, crunchy and elastic texture. HOW MUCH TO BUY Generally jellyfish can be added to salads or prepared vegetables. Amount is determined by personal preference. BUYING, STORAGE AND HANDLING Immediately after harvesting through a salting and dehydration method jellyfish is processed. It is sold in this dehydrated form. In the United States you can buy jellyfish in Asian specialty markets Store in the refrigerator. PREPARATION Soak the dehydrated jellyfish overnight in the refrigerator, drain and rinse. Cut the jellyfish into thin strips and quickly blanch. Marinate in seasoning of your choice, and then add to salads or vegetables. Keep raw and cooked seafood separate to prevent bacterial cross-contaminatio n. After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water. Always marinate seafood in the refrigerator. Discard marinade; it contains raw juices which may harbor bacteria. When marinade is needed for basting reserve a portion before adding raw seafood. COOKING To prepare processed (dried) jellyfish, soak in water overnight in the refrigerator, drain and rinse. Cut into thin strips and quickly blanch in boiling water. Marinate in a mixture of seasonings and add to vegetables or salads. NUTRITION Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions Calories 30 Calories From Fat 0 Total Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Sodium 120 mg Total Carbohydrates 0 g Protein 8 g  (May 5, 2008 | post #20)

Port St. Joe, FL

Demand for jellyfish aids state shrimpers

Any Gulf of Mexico Shrimpers out there??? Tell us how it is done, equip, regulations, processing, shipping, etc. Thanks, Ti  (May 5, 2008 | post #19)

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