How should fresh jellyfish be stored?

Sometimes when you buy a lot of vegetables and can’t finish them, you put them in the refrigerator, otherwise the vegetables will become stale or even rot. Jellyfish is a food we often eat in our lives. For example, my favorite cold jellyfish skin dish is really delicious. Because jellyfish spoils easily, sometimes you buy some and keep them at home but cannot finish them in one meal. At this time, you have to worry about how to preserve fresh jellyfish. Today I’m going to give you some life tips, let’s take a look.

How to choose jellyfish

High-quality jellyfish skin: should be white or light yellow, shiny, naturally round, large and flat, without red, variegated or black spots, with thick, uniform and tough meat; no fishy smell; tough; crispy and palatable. Poor quality jellyfish skin: the skin becomes darker, has a strange smell, is not tough when squeezed by hand, and breaks easily.

High-quality jellyfish head: It should be natural color such as white, yellowish brown or red amber, shiny, complete in shape, without stinging barbels, with thick and tough meat and crispy taste. Poor quality jellyfish heads: purple-black in color, poor toughness when squeezed, easily break when picked up by hand, and have a peculiar smell and pus-like liquid.

In recent years, some manufacturers have used alginate and other raw materials to produce artificial jellyfish skin. Although artificial jellyfish skin (silk) looks similar to natural jellyfish skin, it does not have the nutritional components of natural jellyfish skin.

Jellyfish cooking techniques

1. When eating cold jellyfish, you should add some vinegar, otherwise the jellyfish will lose its flavor. 2. Those with strange smells are rotten and spoiled, and cannot be eaten. Fresh jellyfish should not be eaten, because fresh jellyfish contain more water, thicker skin, and also contain toxins. Only after salting with edible salt and alum three times (commonly known as three alums) and dehydrating the fresh jellyfish three times can the toxins be discharged with the water.

How to preserve jellyfish

3-6 months. Commercially available jellyfish usually contain a lot of salt to prevent them from spoiling. Therefore, you can also wrap them with salt at home and store them in a sealed container like pickled vegetables. Be careful not to get them exposed to water. Such jellyfish can be preserved for a relatively long time. Or dry it and store it in the refrigerator. Be sure to soak jellyfish in clean water for a day or two before eating, otherwise it will be very salty.

When pickling jellyfish, you cannot put sugar in the jellyfish, as this will easily result in a short storage period. This is very important and everyone must remember, otherwise all the previous preparations will be in vain. Friends with high blood pressure can eat more jellyfish, but avoid eating pickled jellyfish. Pickled jellyfish contain high salt content and can easily cause blood pressure to rise, so everyone should remember this.