Most chefs do not serve fresh jelly fish. Instead it is the salted or preserved jelly fish that is most popular especially in Japanese sushi outlets.
The jellyfish is never sold fresh in the market as it spoils very fast. There is a process to preserve the jellyfish, so that it stays for a few weeks. The gonads and the mucus membranes of the jellyfish is removed and the flesh is treated with salt and alum. This is then compressed to draw out any excess water. The color of the flesh will be milky white and then will start to turn shades of brown as days pass.
Read more: http://www.jellyfishfacts.net/jellyfish-cook.html#ixzz1rWLk1RWG
In Sarawak and Sabah there is a tendency for jelly fish to be in short supply due to environmental problems and fear of poisoning too.
|Jellyfish salad @ Bamboo House (Premier Hotel)|
Jelly fish in Sarawak come from either China or from Jerikat or Mukah. A family business owned by Foochows in Jerikat provides jelly fish to markets in Sarikei and Sibu and is even exported to West Malaysia!! However it seems that with greater interest now in eating Japanese sushi and related food like salads the supply of preserved jelly fish seems to be inadequate. The United States is also exporting salted jelly fish in recent years. Sarawak has for a long time been preserving jelly fish which is a traditional delicacy amongst the Melanaus and the Foochows.
|rehydrated dried jelly fish...excellent with vinegar and sesame oil..Add some chopped spring onions and bunga kantan and chili padi. A popular salad in Sibu any time of the day....|
Foochow barbers and hairdressers traditionally eat jelly fish frequenly because it is believed that this delicacy will dissolve all the bits and pieces of hair breathed in by them...and by eating jelly fish frequenly the body will be rid of the hair...
We loved having jellyfish when we were young. Firstly it was very tasty and we really believed in the stories related to the jelly fish. Besides jelly fish was a cheap food too.
I really miss seeing preserved jellyfish in the market nowadays. In the past there were just so many tanks of them - both salted and dried jellyfish and those soaking in the tubs. There would be white ones along with the red ones.
It is nice too to remember that jelly fish used to be served as condiments in older and traditional Chinese restaurants in China and in Malaysia.
So it was really nice to see Bamboo House serving jelly fish salad last week ....