Because jellyfish head is the tentacles of jellyfish, with thick meat and rich nutrition, it is a fine product in jellyfish, so its taste and nutritional value are better than jellyfish skin. Jellyfish is an aquatic invertebrate, also known as jellyfish and white skin, which is mainly produced in the southeast coast of China. Jellyfish products are divided into jellyfish head and jellyfish skin, both of which are processed and brewed by marine jellyfish.

Why jellyfish head tastes worse than jellyfish skin?

Good jellyfish head is yellow or brown and shiny. There are no impurities on the edge, the meat is firm and tough, there is no soup heart, and the taste is crisp and tender. The inferior jellyfish head is brown and dull. There are impurities on the edge, and the meat is soft and not tough. There is no crispy feeling when eating.

Good jellyfish skin is white, milky white or yellowish, with moist and shiny surface and no obvious red spots. The secondary jellyfish skin is grayish white or tawny, and its surface gloss is poor. The surface of inferior jellyfish skin is dark gray or black.