The Quest to Make Jellyfish Delicious

This article is republished from Hakai Magazine, an online publication about science and society in coastal ecosystems. Read more stories like this at hakaimagazine.com. On a snowy January morning in 2022, I walk into Duo, an exclusive little restaurant in the heart of the southern Italian town of Lecce, carrying a polystyrene box filled with two frozen plate-sized jellyfish. Antonella Leone, a senior researcher at the Italian National Research Council’s Institute of Sciences of Food Production, is with me holding an authorization letter for chef Fabiano Viva to legally handle…

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