In the United States, the main challenge for jellyfish as a food option is the “ick factor.” Often described as “slimy and tasteless,” jellyfish faces a unique hurdle. However, a combination of trends—such as a growing demand for healthier snacks, a more globalized and sophisticated food market, and environmentally conscious consumers—supports the potential for jellyfish to become a popular snack choice. Jellyfish is rich in vitamin B12, magnesium, and iron, and is low in calories, making jellyfish chips an excellent alternative to traditional potato chips.
The individual snacking market reached $33 billion in 2017, with health-focused products contributing significantly to sales growth. Additionally, Pew Research indicates that the Asian population in the U.S. expanded by 72% from 2000 to 2015 (from 11.9 million to 20.4 million), marking the fastest growth rate among major racial or ethnic groups. This increasing demographic influence is promising for the introduction of Asian foods, including jellyfish, into the domestic market.
Moreover, promoting jellyfish into the mainstream could have positive environmental impacts, particularly due to their oversupply. Jellyfish blooms pose a threat to fish stocks, which creates challenges for seafood companies. Incorporating jellyfish in our diets could help alleviate some of these pressures. Notably, jellyfish is also a source of calcium carbonate and elemental calcium, making it a nutritious addition to our snacking habits. By embracing jellyfish as a sustainable and healthful alternative, we can tap into the benefits of these nutrients while also supporting ecological balance.