A new report by the Institute of Marine Sciences at the National Research Council in Barcelona links the rapid growth of jellyfish populations throughout the world's oceans to overfishing of their natural predators such as tuna and as a result of global warming.
So it seems that Raymond Blanc may have not been too far from the mark when he set out a stark choice for chefs: "Sustainable bouillabaisse today or jellyfish burgers tomorrow." Listen to Raymond's comments:
Let's hope that we manage to persuade enough of them to sign up to our new Seafood See Life campaign to keep jellyfish off the menu.
Jellyfish are mostly harmless, though some deadly varieties exist, and have been described by marine experts as the cockroaches of the sea: tough, durable and able to survive in damaged environments. Not something that you would really want to take home to eat in a newspaper!
Read the full article here.
