Jellyfish season in guava leaf water from the coastal region.
(Baonghean.vn) - March is also the time when people in coastal areas enter jellyfish season. These mollusks return to shore with fishing boats, or sometimes they are washed ashore by the waves. From the jellyfish, people soak them in guava leaf water and prepare them into a simple but interesting dish.
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| People in Quynh Luu collect jellyfish from fishing boats. Photo: Ho Long |
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| Large jellyfish are caught at sea and brought ashore, then the tentacles and heads are separated. Photo: Ho Long |
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| The jellyfish's tentacles are brought back and scrubbed clean with salt, while the head is cleaned of its slime using sea sand. Photo: Ho Long |
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| These pristine white jellyfish pieces have just been prepared. Photo: Ho Long |
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| When preparing jellyfish, people boil guava branches and leaves to make a decoction and soak the jellyfish in it for about two hours. This method prevents the jellyfish from causing an itchy sensation when eaten and also makes the dish crispier. Photo: Ho Long |
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| After being chopped and cleaned, the jellyfish are soaked in boiled and cooled guava juice. (Photo: Ho Long) |
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| The jellyfish were sold out as soon as they were processed. Photo: Ho Long |
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| This seafood specialty from Quynh can be eaten with herbs and is especially delicious when dipped in peanut sauce. Photo: Ho Long |
