Jellyfish
Also known as：Edible jellyfish, red jellyfish
Rhopilema esculentum
- Origin
- Yingkou, Liaoning; Zhejiang; Fujian
- Season
- Jul–Sep
- Appearance
- Umbrella-shaped with thick near-transparent bell, branched oral arms hanging below; processed bell is translucent amber.
Content compiled by the Xian Mancang team
Introduction
品种介绍Jellyfish is a classic traditional seafood with a signature crisp bite — the golden ingredient of cold dressed salads. Yingkou (Liaoning), Zhejiang and Fujian lead production; it circulates as jellyfish skin (bell) and jellyfish head (oral arms).
Jellyfish spoils rapidly out of water and must be salted with alum immediately — market product is almost always salted or ready-to-eat.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
No live holding; initial processing must complete within 6 hours of capture. Traditional alum-salt curing: repeated dehydration with alum and salt through several stages to the 'triple-alum' finished standard; saturated salt preserves it long-term.
Salted product: store away from light and moisture at 0–10°C; soak thoroughly to desalt before eating. Parameters above are reference values — adjust to water quality and season.
Economic Value
经济价值Priced by part and appearance: jellyfish head (crisper) exceeds skin; top-grade triple-alum skin — amber, even thickness — carries premiums.
Ready-to-eat dressed jellyfish is a permanent supermarket cold-dish category with high processing value-add, driving industrialized production in origin regions.
Culinary & Commercial Use
烹饪与商业用途The classic is cold dressed: soak to desalt, slice thin, toss with cucumber shreds, garlic, vinegar and sesame oil — crisp and appetizing; a summer classic of Lu and Jiangsu-Zhejiang cuisine.
Foodservice: cold appetizers, banquet side platters and Sichuan 'aged-vinegar jellyfish head'; ready-to-eat packs are a high-frequency home cold dish; Southeast Asian exports hold steady.
Buying Guide
选购指南Salted product: translucent amber, even thickness, no impurities; light salty-savory scent, no foul odor. After desalting it should be crisp and elastic; soft or astringent texture suggests poor processing or long storage — be cautious.
Market Reference
规格行情Reference price: salted skin 15–30 CNY/jin; head 20–40 CNY/jin; ready-to-eat 10–25 CNY per pack. Jul–Sep supply is ample and prices ease; winter and pre-holiday prices rise; annual catch swings move quotes.
Jellyfish · FAQs
How do I pick the freshest Jellyfish?
Salted product: translucent amber, even thickness, no impurities; light salty-savory scent, no foul odor. After desalting it should be crisp and elastic; soft or astringent texture suggests poor processing or long storage — be cautious.
What are the live-holding requirements for Jellyfish?
No live holding; initial processing must complete within 6 hours of capture. Traditional alum-salt curing: repeated dehydration with alum and salt through several stages to the 'triple-alum' finished standard; saturated salt preserves it long-term.
What is the current market price of Jellyfish?
Reference price: salted skin 15–30 CNY/jin; head 20–40 CNY/jin; ready-to-eat 10–25 CNY per pack. Jul–Sep supply is ample and prices ease; winter and pre-holiday prices rise; annual catch swings move quotes.
How do I cook Jellyfish? What methods work best?
The classic is cold dressed: soak to desalt, slice thin, toss with cucumber shreds, garlic, vinegar and sesame oil — crisp and appetizing; a summer classic of Lu and Jiangsu-Zhejiang cuisine.
Jellyfish · For stock availability and holding consultation, contact us