The future of fast food might have changed forever after scientists have developed jellyfish chips.
Researchers from the University of Southern Denmark have developed a way to create jellyfish chips with a crispy texture.
While jellyfish have been a staple in Asian cuisine for centuries, they remain an oddity to western countries.
To prepare jellyfish traditionally, the body of the creature is marinated in salt and potassium for several weeks. This produces a crunchy texture.
But the Danish researchers’ technique produces the same results in just a few days.
Many experts have said more jellyfish should be eaten.
As factors like over fishing and climate change diminish our traditional fishing stocks turning to the booming jellyfish populations for consumption is a good way of tapping into a sustainable food source.