Fish
Jellyfish
Edible jellyfish—chiefly processed Rhopilema and related scyphozoans—are sold salted, dried, or ready-shredded as a crunchy, mild seafood in Chinese, Japanese, and Southeast Asian cookery. Freshly caught bells are not the supermarket form; salt-alum curing transforms the gel into a crisp, elastic texture with little inherent flavour, so sesame oil, vinegar, soy, and chilli do the seasoning work. Rinse and soak cured jellyfish thoroughly to remove excess salt before shredding into cold appetisers or hotpot additions. Over-soaking makes them limp; under-soaking leaves them inedibly salty. Texture should snap lightly between the teeth, not dissolve.
Also known as: 海蜇, Kurage, 해파리, Jellyfish
Track this ingredient
Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.77 g
- Saturated Fat 1.03 g
- Trans Fat 0 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 1.96 g
- Cholesterol 53.2 mg
- Sodium 79.2 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.6 g
- Water 77.3 g
- Energy 134 kcal
- Water 77.3 g
- Protein 18.6 g
- Animal Protein 17.6 g
- Fat 4.77 g
- Saturated Fat 1.03 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 1.96 g
- Vitamins 48.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.43 mg
- Vitamin B5 — Pantothenic Acid 0.77 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.8 µg
- Vitamin B12 — Cobalamin 2.1 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.63 mg
- Vitamin K 0.5 µg
- Minerals 489 mg
- Major Minerals 351 mg
- Trace Minerals 138 mg
- Salt 0.2 g
- Sodium Chloride 0.2 g
- Cholesterol 53.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.1 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.43 · vitamin-b5-pantothenic-acid: 0.77 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.8 · vitamin-d: 1.6 · vitamin-e: 0.63 · vitamin-k: 0.5 ·
Minerals
Sodium: 79.24 · Potassium: 236 · Calcium: 36 · Iron: 1.1 · Zinc: 0.4 · Iodine: 136 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
History
Chinese coastal cuisine developed salt curing of jellyfish bells into a stored delicacy.
Japanese and wider East Asian markets traded cured jellyfish for ceremonial and everyday cold dishes.
Industrial salt-alum processing standardised shredded jellyfish for export packs.
Global Asian grocery chains stocked ready-to-eat seasoned jellyfish salads year-round.