Fresh and Frozen Salted Fish Products (Jellyfish,Stockfish,Mackerel)
Desalting: Must be thoroughly rinsed and soaked in clean water for 30 minutes to several hours to remove excess salt and any bitterness before cooking or serving cold.
Texture & Taste: Offers a crunchy, slightly chewy texture with a neutral flavor that absorbs seasonings like vinegar, sesame oil, and garlic. [1, 2]
Salted jellyfish is a preserved seafood product made by treating fresh jellyfish with edible salt and sometimes alum to firm its texture.
Typical Specifications
Ingredients: Fresh jellyfish (body or head/leg parts) and edible salt.
Size: Varies by cut, commonly ranging from 17 cm up to 33+ cm for large pieces, or 3–7 cm for smaller grades.
Moisture Content: 65% to 75%.
Salt Content: 16% to 24% (high salinity used for preservation).
Shelf Life: 12 to 24 months when stored properly.
Storage Method: Keep in a cool, dry place at normal ambient temperatures or in sealed containers/barrels.