Crispy Salted Jellyfish Skin – Versatile for Cold Dishes in Asian Cuisine

High-quality salted jellyfish skin, cut from the umbrella portion of the jellyfish. Thin, translucent, with a pleasantly crispy and tender bite. Widely used in cold dishes, spring rolls, and summer salads. Salt/alum processed for preservation. Requires soaking and blanching before serving. Packed in 5kg/10kg buckets with brine or 500g vacuum retail packs. Shelf life: 24 months refrigerated. A popular item in Chinese, Japanese, and Korean cuisine.