Jellyfish season soaked in guava leaves in coastal areas
(Baonghean.vn) - March is also the time when coastal people enter jellyfish season. This mollusk follows fishing boats back to shore, or sometimes jellyfish wash up on the sand with the waves. From the jellyfish, people soak it in guava leaf water and process it into a rustic but interesting dish.
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| Quynh Luu people collect jellyfish from boats going out to sea. Photo: Ho Long |
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| Large jellyfish are caught in the sea and brought back, then people separate the legs and head. Photo: Ho Long |
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| The jellyfish legs will be brought home and scrubbed clean with salt, while the head will be scrubbed clean with sea sand. Photo: Ho Long |
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| Freshly processed white jellyfish pieces. Photo: Ho Long |
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| When processing jellyfish, people boil guava branches and leaves to get water and soak them for about 2 hours. This method helps the jellyfish not to cause an itchy feeling when eaten, and also makes the dish crispier. Photo: Ho Long |
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| After being chopped and cleaned, the jellyfish will be soaked in boiled and cooled guava water. Photo by Ho Long |
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| Jellyfish are immediately ordered after being processed. Photo: Ho Long |
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| This Quynh seafood specialty can be eaten with herbs and especially with peanut sauce. Photo: Ho Long |
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