00:00The moment these fishermen spot jellyfish washed ashore, they immediately grab peeling knives and
00:04scrape off the outer skin layer, collecting it straight into buckets. This looks confusing to
00:08most people, why work on it right here instead of taking it home to process slowly? The answer is
00:12simple. Once jellyfish leave seawater they die quickly, and their bodies are almost entirely
00:17water. Without immediate processing the entire mass melts and spoils within a very short time,
00:22becoming completely inedible. Processing on the spot is the only way to separate the edible parts
00:27before they dissolve entirely. Fresh jellyfish also carry natural toxins, making delayed handling
00:32a safety risk too. Many people also wonder, does the jellyfish feel pain during cutting?
00:37No need to worry at all. Jellyfish are primitive low-level organisms with no brain and no nervous
00:42system capable of sensing pain, they only produce simple reactions to external contact, nothing more.
00:47Even after cutting, jellyfish cannot be eaten directly. They must be soaked and cured in a
00:52mixture of alum and salt, which draws out moisture, fixes the texture, and removes remaining toxins.
00:57Only after this process does jellyfish become the crisp and delicious jellyfish skin we eat.
Comments