Can fresh jellyfish be frozen? How to preserve it for a long time?

Everyone knows that if seafood is frozen, the taste will be greatly affected. Fresh jellyfish can be refrigerated, but this is generally not recommended. If you want to preserve jellyfish for a long time, you can use the method of pickling and drying.

Should jellyfish be refrigerated or frozen? Jellyfish can be frozen, but if it is frozen for too long, the taste will be affected.

If placed at room temperature, it is recommended to add more salt to fresh jellyfish heads, and they may be processed into jellyfish skins; the pickled jellyfish heads can be kept in the refrigerator for about a week. In addition, if you want to store them for a long time after pickling, you can also put them in the freezer.

How to deal with live jellyfish: Put the freshly caught jellyfish immediately into a porcelain jar or canvas bag, prepare alum at a ratio of 0.2% to 0.6% of the fresh jellyfish's weight, dissolve it in water, and marinate it for 2 days to make the fresh jellyfish shrink and expel water. This is called "primary alum".

Then, according to the weight of the jellyfish, add 12% to 20% salt and 0.5% to 0.8% alum, and then pickle it for another 7 to 10 days to further remove moisture. This is called "two alums and one salt".

Finally, add 20% to 30% salt and 0.2% to 6.3% alum according to the weight of the jellyfish, and marinate for another 10 days.

After about three weeks, the water content of the sting skin will drop to about 8% to 10%, and the toxins can be discharged with the water.

Finally, the jellyfish that has been detoxified should be soaked and rinsed repeatedly in clean water until the salt and alum are completely removed.

At this time, the jellyfish is light red or light yellow, evenly thick and tough, and no water will come out of it even if you squeeze it hard, so it can be eaten safely.