There Are Too Many Jellyfish in the Mediterranean. Why Not Eat Them?
This article was originally published in Hakai Magazine.On a snowy January morning in 2022, I walked into Duo, an exclusive little restaurant in the heart of the southern Italian town of Lecce, carrying a polystyrene box filled with two frozen, plate-size jellyfish. With me was Antonella Leone, a senior researcher at the Italian National Research Council’s Institute of Sciences of Food Production, who held an authorization letter for Chef Fabiano Viva to legally handle the sea creatures.