Subscription Center
Overfishing has reduced jellyfish predators and climate change has increased ocean temperatures. Jellies thrive in empty, warmer oceans. Without changes in global fishing policies, the seafood of the future is rubbery, according to digital artist Dave Beck and marine scientist Jennifer Jacquet, who created this image. The jellyfish burger is so close to becoming a reality, we can taste it, say Beck and Jacquet.
See what we're tweeting about
Deadline: Jul 14 2013
Reward: $1,000,000 USD
This is a Reduction-to-Practice Challenge that requires written documentation and&
Deadline: Jul 15 2013
Reward: $5,000 USD
SciBX: Science-Business eXchange, a joint publication from the makers
Powered By: 
YES! Send me a free issue of Scientific American with no obligation to continue the subscription. If I like it, I will be billed for the one-year subscription.
5 Comments
Add CommentSure wish Jenn Jacquet's associations would travel with her some what biased line she delivers.
Reply | Report Abuse | Link to thisYes, we need to foster better to manage our seas bounties, however, sea kittens and other missleading concepts will not help premote smart solutions.
When McDonalds introduced their Pork Barbecue Sandwich, the futures market in Hog Bellies sky rocketed. I see the same happening with "jelly bellies". My question is "What's most appropriate, tartar sauce or ketchup?"
Reply | Report Abuse | Link to thisI'd rather Soylen Geen!
Reply | Report Abuse | Link to thisAre Jellyfish actually edible?
http://www.youtube.com/watch?v=iubJ-XSL9go
Reply | Report Abuse | Link to thisKarl...Julian Smith is the expert on whether jellyfish are edible. He's got a youtube video discussing this very thing. Either click on that link I provided you or search "Julian Smith Jellyfish" and it will take you to his discussion on the nutritional value of jellyfish.
Reply | Report Abuse | Link to this