Feeling adventurous old boy?
http://news.bbc.co.uk/1/hi/world/europe/8248271.stmChoosing to eat jellyfish is all about cultural attitudes, according to Carme Ruscalleda, a celebrated chef at work in the kitchen of her Michelin-starred restaurant next to the beach in Sant Pol del Mar, on the Catalan coast.
"Put jellyfish on the table in front of a European diner, and they'll say 'oh no, it's a monster from the sea, a nasty thing that stings'.
"Serve it to someone from Japan or China and they'll say it's the perfect garnish for a summer dish, something delicious and good for you", she says.
Ms Ruscalleda is particularly excited about the health-giving properties attributed to jellyfish.
"The Chinese," she says, "say it improves the cardio-vascular system, balances blood pressure, improves cholesterol levels, helps the joints, is good for the skin. I sometimes joke that jellyfish can cure everything except a case of flat feet".
She has just scooped a live blue and brown specimen, about 25cm (10in) across and caught in the sea nearby that morning, from a bucket and laid it in salt, where it will sit for two days in preparation for being eaten.
Unfortunately, she is not yet allowed to serve this European variety to her customers, due to the fact that the European Commission has not officially classified it as a foodstuff.
