Jellyfish as Food: A Narrative Review

Antonio Raposo, Ibrahim Alasqah, Hani Alfheeaid, Zayed Alsharari, Hmidan Alturki , Dele Raheem

Research output: Contribution to journalReview Articlepeer-review

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Studies toward a sustainable future conducted by international organizations uniformly agree about having to change some of our present consumer behaviors. Regarding food, suggestions include eating locally farmed, less industrialized and renewable food to promote health and circularity, and limiting waste. Jellyfish are frequently sorted and discarded after being caught with fish in fishing nets and gear. In contrast, we propose utilizing this by-catch as food. This review discusses the economic value and sustainability of jellyfish, the technologies used to prepare them for human consumption, their nutritional profile and health impacts and, finally, consumer acceptability and sensory evaluation of jellyfish food products. This discussion is critical for promoting jellyfish as an important aquatic resource to support blue and circular economies.
Original languageEnglish
Article number2773
Issue number18
Publication statusPublished - 8 Sept 2022
MoEC publication typeA2 Review article in a scientific journal


  • food safety
  • nutrition
  • jellyfish
  • sensory evaluation
  • food security
  • food technology
  • health
  • sustainability

Field of science

  • Food science
  • Agronomy


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