Replies

A diver attaches a sensor to a Nomura's jellyfish off the coast of northern Japan in October 2005.

1 posted on 07/19/2009 5:25:17 PM PDT by JoeProBono

Those are some big-ass jelly fish! Yikes!

2 posted on 07/19/2009 5:28:29 PM PDT by Batman11 (Chicago, Land of Lincoln who freed the slaves and Land of Obama who enslaved the free.)

Jellyfish have always seemed otherworldly to me.

4 posted on 07/19/2009 5:30:54 PM PDT by Army Air Corps (Four fried chickens and a coke)

>The massive sea creatures, called Nomura's jellyfish, ... originate in ... Chinese waters

First tainted cat food
and now giant jellyfish.
Thanks a lot, China!

6 posted on 07/19/2009 5:33:55 PM PDT by theFIRMbss

Obammy’s fault.

Are they as good as calamari? Do they sting?

9 posted on 07/19/2009 5:35:57 PM PDT by garyhope

Why can’t they be used for “something’

Just sayin !!!

10 posted on 07/19/2009 5:36:44 PM PDT by Jeffrey_D. (veritas odium parit)

12 posted on 07/19/2009 5:38:33 PM PDT by LiberConservative (I think Liberals are idiots and I VOTE!)

Carp! I'd hate to meet up with one of those critters if I were snorkeling or scuba diving!

Makes me wonder if that goo that has shown up floating on the water near AK is some leftovers of one of these giants!

14 posted on 07/19/2009 5:40:30 PM PDT by SuziQ

Looks like a lot of trouble for food.
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How to Soften and Prepare Jellyfish

Jellyfish are salted and flaccid to the touch. Strictly speaking they are preserved, not dried. The best kind is amber in color, large thick and firm pieces. It doesn’t have any special taste of its own but its gelatinous texture is highly enjoyable. Usually used in salad and indispensable in assorted cold starters.

To soften the jellyfish:

1. Since it is difficult to cut it flat, roll it tightly and cut into 1 to 2 inches pieces.
2. Drop in the jellyfish in plenty of hot water, separating pieces. Cook, stirring with chopsticks.
3. When it is cooked and starts shrinking, drain on a colander and drop into cold water.
4. Wash well under cold water to soften and to draw excess salt.
5. Immerse in cold water for 1 to 3 days to draw salt.

Simple jellyfish recipe as snack

Cut into very fine shreds and serve with a seasoning sauce of 1 tsp. sesame oil, 1 tsp. light soy sauce, ½ tsp white vinegar, ½ tsp. sugar and a pinch of MSG (these quantities are sufficient for 2 sheets of jellyfish)
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I suggest fertilizer !!!

18 posted on 07/19/2009 5:50:54 PM PDT by Jeffrey_D. (veritas odium parit)

Good Lord. Are those photos real? I am afraid of the little ones.

19 posted on 07/19/2009 5:51:15 PM PDT by ilgipper

I think we're gonna need a bigger net

20 posted on 07/19/2009 5:56:14 PM PDT by IrishPennant (RLT = Radical Left Terrorism...feel it????)

Now those are creepy! With that being said, once the Japanese figure out how to slice’em, dice’em and serve’em, they won’t be a problem anymore........

22 posted on 07/19/2009 6:13:45 PM PDT by Hot Tabasco (Who's your Long Legged MacDaddy?)

What actually eats these besides stupid humans with weird food fetishes?

Seriously, what are these things natural predators?

23 posted on 07/19/2009 6:14:08 PM PDT by Chewbacca (He isn't POTUS until he shows a birth certificate. Refer to him only as Barry until he does.)

But are they good to eat...sushi or otherwise?

32 posted on 07/19/2009 9:04:52 PM PDT by Budge (Who will protect us from the protectors?)

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