The fish is mixed with alum and rinsed. Next, it is washed with salt and baking soda. It is next soaked in salt and alum. All steps must be done quickly or the protein is lost and crunch gone.
Jellyfish being transfer to the factory at the background.
A view of the factory.
Jellyfish needs a soak of two days in the mixture of salt and alum.
Salt is used too. Then it is drained on the floor board for 2 hours. Five kilos of jellyfish will render to only half kilo after all liquid being drained.
Jellyfish needs a soak of two days in the mixture of salt and alum. Then it is drained on the floor board for 2 hours. Five kilos of jellyfish will render to only half kilo after all liquid being drained.
My visit to A Jellyfish Processing Factory
Grigat is also the place where jellyfish is being processed. At noon we arrived and met the boss of the processing factory. Mr. Lau is very friendly and explained all the gritty notes on jellyfish as I stood on the wooden bridge, listening in awe.
He took us to his little eatery cum mini hotel. This little capacity space is where business rubs shoulders with good food. Mr. Lau is an amazing figure as he wears many hats. He could cook and yes, he transformed beautiful seafood into wonderful dishes, like Curry Crab Rice, Fresh Oysters Omelette, Stingray's Skin Broth and even concocted a dish of Jellyfish Salad. A big plus point goes to the freshness of ingredients used. Simple rustic charm is such a rave factor as you enjoy your meal.