Salted Jellyfish Shreds

Update: 1/3/2013

Jellyfish is not something that most Canadians of non-Asian descent will have ever tried. Like a number of delicacies in Chinese cuisine, it is enjoyed not for the taste (indeed it has very little flavor) but rather for the unique consistency it possesses.

To the uninitiated, the very notion of eating jellyfish is a little scary given the alien appearance of the creatures but, in fact, once you get past the initial cultural resistance to the whole idea, they are actually an interesting culinary experience and well worth the try …

Jellyfish are especially associated with Chinese cuisine but the Romans, and the Japanese are now apparently beginning to consume them in greater quantities.
Jellyfish can be purchased whole, in large sheets, which must be cut up for further use, or else pre-shredded.
It is possible to by them preserved in brine in glass jars but it is more common to find them heavily coated with salt and packed in plastic bags.

Indeed, if you bite into a strand or two fresh from the package, they are indeed salty, but not excessively so, and the texture is really quite tender and easy to chew.

Jellyfish shreds, tossed with a little sesame oil and vinegar (as suggested on the package), are a common addition to many appetizer plates at Chinese banquets (often being paired with sliced roast pork), but it most commonly appears in mixed salads.
Preparations with cucumber, bean sprouts or Chinese cabbage are common, but there are also more complex salads made using shredded duck meat or shrimp.
Recipes using jellyfish in hot dishes are exceedingly rare. 
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