Jelly Fish Salad

[jerry]

To bad the processing plant is such a POS because I am a big fan of jellyfish salad.
The outpouring of stinking water and lime aggravated the situation



By: Alberto Aldrete Valdez

PTO. PEÑASCO SON.



Again, as happened two years ago, the problem of pollution arising from the processing of jellyfish emerged within the town, and just two years ago the authorities to address this issue the ball is thrown.

Last week's sewage spill in the freezer Koreans plant, located on the corner of Sonora and Avenida Juan de la Barrera, in the very center of the city, occurred when excess waters smelly products sea, provoked outrage from neighbors several blocks around, having to make the employees of the plant watering with lime to buffer the plague, creating another problem to dry the water, and another day was windy raising the dust lime, which caused another problem.

Contamination by bad smells and dust is affecting several businesses, especially food, who lose customers because nobody likes to be eating with plague and dust, even worse when cal.

This issue is already old, but is worse in the capture of jellyfish season, same as for their volumes and excess fluids, it is difficult to process without spilling murky waters, which are spread by the lack of an industrial drainage.

The solution to this problem is to relocate an industrial park in all freezers and seafood processing plants, so that no further affecting the residents of these areas.

Comments: No comments
" He claims that the informal Canirac selling food on the Malecon affected the economic impact on restaurants
Behind the rails '

 

[jerry]

How to Make Jelly Fish Salad (from step by step)


It is no hidden reality that a delicious food changes your mood within a few moments. Remember, it is not all about eating healthy; you must ensure that the food is tasty as well.

Jelly Fish Salad is one of the unique recipes. It is pretty easy to prepare, plus its taste is awesome. One can easily get fried jelly fish in the markets. This salad is an ideal recipe for those who have just started cooking. It requires no major skills and you can make it very quickly.

Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 2 to 3 servings

Ingredients:
Dried salted whole jellyfish: 1/2 lb
Daikon radish: 01 pound
Salt: 2 teaspoons
Chicken breast: 1/2 large
Egg white: ½
Cornstarch: 1 teaspoon
Sesame oil: 1 teaspoon
Sugar: 1 1/2 teaspoon
Dry sherry: 2 teaspoons
Peanut oil: 3 tablespoons
Scallions: 03

 

[Wood Spinner]

Mssing the prep part of the recipes.

 

[jerry]

"Jellyfish (which really aren’t fish but relatives of coral and sea anemones) have to be processed soon after catching. No more than six hours is a good rule, immediately is better. They can be kept in seawater or put on ice. First you remove the trailing parts (if it were a mushroom, the stem.) That leaves you with the round part, the umbrella which has three layers, the exumbrella or the upper surface, the subumbrella or inner surface, and in between them the mesoglea (which means gelatin dessert.) The umbrella is scraped to get rid of any mucus then washed. Both parts are used and can be processed at the same time but commercially the perfectly preserved globe part — flattened to a pancake — is choice.

Don’t exceed a gallon of jellyfish per gallon of water, a roughly one to one ratio. In the first phase in a two gallon container soak the parts in a brine that is 7.5% salt and 2.55% alum (which if working with a gallon is 11.25 ounces (315 grams) of salt added to the gallon of water and almost four ounces (107 grams) of alum added to the same gallon. Soak them two or three days, then transfer to a second solution. This is a brine of 15% salt and 1% of alum, or 22 ounces (615 grams) of salt to a gallon of water, and 1.5 ounces (42 grams) of alum to a gallon. Soak them again for two or three days. Here methods vary.

In part three you can take them out of the brine, dry them, coat them with salt and let them dry for several days, turning often. You can also add weights to flatten them. Alternatively, you can put them in a third brine of 25% salt, or about 2.75 pounds of salt to a gallon and let them set for seven days. Then drained, dry and salt. The jellyfish are piled up to a foot high, one on top of another, and seven to eight pounds put on top for about three days. This flattens them like a pancake. They they are bagged and stored.

The final product is mild in flavor and light yellow to clear in color. To prepare for use the cured jellyfish are soaked in lots of water for several hours, over night is best, then cut into strips and scalded. Then they are used, often as a cold plate with a dressing soy sauce, vinegar, sugar, and sesame oil. They can also be cooked with other meat and vegetables.

A third curing method if you are really in a hurry is soak them in 15% salt and 10% alum for 48 hours… ( 22.5 ounces salt, one pound of alum per gallon) wash, drain for two hours, dry at 30C/86F for 9 to 12 hours in a mechanical dryer. If you want a bigger curing formula you would treat 132 pounds of Cannonball jellyfish with 81.5 pounds of salt, 6.5 pounds of alum. Then adjust the first recipe accordingly after that, 163 pounds of salt and about three pounds of alum. Ideally you have a one to one ratio of water and jellyfish, or less jellyfish but not more. A fourth method is simpy putting them in rock salt for a few days. I don’t know much about that one.

According to a 2001 study a desalted Cannonball is about 95% water and 4 to 5% protein. It is very low in calories and mostly collagen. For four ounces the nutritional values are 30 calories, none from fat; 120 mg of sodium and eight grams of protein. What does it taste like? Bubble wrap with dressing. For over 1,700 years, Asians have been eating jellyfish for medicinal reasons to treat high blood pressure, arthritis, bronchitis and reportedly to prevent cancer. By the way, the Cannonball collagen has suppressed induced arthritis in laboratory rats. In fact Auburn University holds a patent on an arthritis treatment involving jellyfish collagen."
http://www.eattheweeds.com/stomolophus-meleagris-edible-jellyfish-2/

 

[jerry]

I've eaten the blue ones as a sort of experiment..... Interesting...

 

[figueroa419]

Has anyone actually caught jellyfish? I wonder if you would still need to cure them if you are planning to eat them same day as catching? I haven't been able to find anywhere that says its ok to cook them same day.