Three alum jellyfish skin

The finished product of fresh jellyfish pickled with alum and salt, called jellyfish skin, is an important export seafood treasure in Zhoushan and enjoys a high reputation in domestic and foreign markets. Jellyfish can be divided into plum sting, crouching sting and Bailu sting. At the turn of spring and summer every year, with the development of warm current forces in Taiwan Province and the prevalence of southeast monsoon, jellyfish drift northward and pass through Zhoushan fishing ground, forming a fishing season. At this time, the jellyfish is small and full of water, and it is in the rainy season, so it is called "plum sting" and its quality is poor. After crouching, the jellyfish gradually mature, with large body and thick meat, which is called "crouching jellyfish" and high quality. After beginning of autumn, the jellyfish drifting from south to north were affected by the cold current and north wind in the Korean Strait, and returned from north to south, and then passed through Zhoushan fishing ground in Bailu, forming a prosperous period, so it was called "Bailu sting". At this time, the jellyfish were big, fleshy and poor in quality. After processing, the quality of the three alum jellyfish skin is the best in Daishan. The jellyfish skin is round and complete, unbreakable, with a diameter of more than 33 cm, white or yellowish in color, shiny, without red, red spots, sediment and peculiar smell, and the meat is tough and crisp. If it is left for two or three years, it will become more tender and crisp and taste better. Jellyfish skin is rich in nutrition. Every 500g contains 61.5g of protein, 0.5g of fat, 18.5g of enzyme, and 94.3g of vitamin B and other inorganic salts. It is both a delicacy and a good medicine.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)