Jellyfish Strips

Speckled, translucent strips preserved in salt brine, prized for the crisp snap they bring to cold dishes and starter plates.

Highlights

• Distinctive speckled star pattern on every strip
• Exceptionally crisp bite, never tough or mushy
• Sourced from clean deep-sea fishing grounds
• Brine-preserved to hold moisture and texture
• Ready to rinse, soak and toss — minimal prep

How to cook

Rinse well, then soak in cold water for several hours, changing the water a few times to draw out excess salt. Never use hot water — it will shrink the strips and turn them tough. Drain and toss with shredded cucumber, carrot, garlic, vinegar and sesame oil; serve chilled.

Storage

Keep fully submerged in brine and refrigerated. Do not freeze, and never store dry — the strips harden without liquid.