this post was submitted on 31 Oct 2023
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Discussion of climate, how it is changing, activism around that, the politics, and the energy systems change we need in order to stabilize things.

As a starting point, the burning of fossil fuels, and to a lesser extent deforestation and release of methane are responsible for the warming in recent decades: Graph of temperature as observed with significant warming, and simulated without added greenhouse gases and other anthropogentic changes, which shows no significant warming

How much each change to the atmosphere has warmed the world: IPCC AR6 Figure 2 - Thee bar charts: first chart: how much each gas has warmed the world. About 1C of total warming. Second chart: about 1.5C of total warming from well-mixed greenhouse gases, offset by 0.4C of cooling from aerosols and negligible influence from changes to solar output, volcanoes, and internal variability. Third chart: about 1.25C of warming from CO2, 0.5C from methane, and a bunch more in small quantities from other gases. About 0.5C of cooling with large error bars from SO2.

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Jellyfish as Food: A Narrative Review (www.ncbi.nlm.nih.gov)
submitted 1 year ago by Number1SummerJam@lemmy.world to c/climate@slrpnk.net
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Abstract: Studies toward a sustainable future conducted by international organizations uniformly agree about having to change some of our present consumer behaviors. Regarding food, suggestions include eating locally farmed, less industrialized and renewable food to promote health and circularity, and limiting waste. Jellyfish are frequently sorted and discarded after being caught with fish in fishing nets and gear. In contrast, we propose utilizing this by-catch as food. This review discusses the economic value and sustainability of jellyfish, the technologies used to prepare them for human consumption, their nutritional profile and health impacts and, finally, consumer acceptability and sensory evaluation of jellyfish food products. This discussion is critical for promoting jellyfish as an important aquatic resource to support blue and circular economies.

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[–] Dogyote@slrpnk.net 3 points 1 year ago (1 children)

I've eaten jellyfish. It's not bad. It's sometimes sold at Asian grocery stores if you're interested.

[–] Number1SummerJam@lemmy.world 4 points 1 year ago

I think that the way it’s traditionally prepared in Asia puts off a lot of Western people- chefs over here should experiment with it and see how they can make it more palatable to different groups. I’m going to buy some and try breading and frying it. If it’s successful I’ll share the results! Keep an eye on c/cooking this month.

[–] AnUnusualRelic@lemmy.world 1 points 1 year ago (1 children)

But jelly fish are water.

Water isn't food.

[–] Number1SummerJam@lemmy.world 3 points 1 year ago (1 children)

If you read the study you’ll see that they’re high in protein, especially collagen!

[–] AnUnusualRelic@lemmy.world 0 points 1 year ago* (last edited 1 year ago) (1 children)

They cant be "high" in protein when they're 98% water. Water is well known for its lack of proteins.

[–] Number1SummerJam@lemmy.world 1 points 1 year ago

If only there were a way to remove the water and extract the proteins

Cleaned jellyfish are arranged in layers. Then salt, alum and sodium bicarbonate are added for dehydration, which takes 2–3 nights. In the second stage, brined jellyfish are washed with saltwater, which leads to further dehydration and shrinking. After 3–7 days, washed jellyfish are moved to the next stage, when the base of the compartments is perforated to allow moisture to drain, which lowers jellyfish moisture content. Prolonged storage can last between 3–7 days, where changes in color from white to yellow, brown or a dark color can occur. Then dehydrated jellyfish are cleaned and dried. Sand, mucus and other debris are brushed off the jellyfish prior to grading, which is based on size, color and firmness