Pickled jellyfish comes in wrinkly, springy translucent strands. The noodles are a bit crunchy before turning mushy. Without seasoning or sauces, noodles of pickled jellyfish are very salty and can smell surprisingly strong, like ammonia or vinegar. In Asian grocery stores, it is served dried or packaged. It is also served as a cold appetizer in many Asian cuisines. The taste is usually described as bland and “rubber band-like”, although it’s really not as bad as it sounds.
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