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Jellyfish
was once regarded as pests by fishermen because it reduces
their catch when it entangles in their nets and scares
away fishes from their fishing grounds.
Some
species of jellyfish are considered harmful to man because
of their deadly stings. Foreign literature and studies,
however, cited the economic, medicinal and ecological
importance of jellyfish.
The
jellyfish has challenged the Philippine Council for
Aquatic, Marine Research and Development of the
Department of Science and Technology which made a study,
the “Jellyfish harvesting and processing: Its
environmental implications in Malampaya Sound, Taytay,
Palawan,” conducted by Rodrigo Camacho Jr. of the
Biodiversity Center for Research and Conservation, Palawan
State University, Puerto Princesa City.
The study
aimed to identify the species of jellyfish harvested and
the fishing grounds, determine the conservation strategies
of concerned authorities on jellyfish harvesting, and
analyze the ecological relationships between juveniles of
small pelagic fishes to medusa stage of jellyfish.
It also
aimed to document the harvesting and processing of
jellyfish, determine its economic importance and medicinal
value to fisherfolk, and determine the quantity of
processed dried jellyfish exported to other countries.
It was
found out that in 1978 Chinese traders from
Hong Kong initiated the processing of jellyfish in Malampaya
Sound.
Survey
results showed that about 1,471 fishermen, 125 women and
132 children from seven coastal barangays of Malampaya
Sound (having a total population of 12,826), benefited
from harvesting and processing jellyfish.
A family
engaged in jellyfish harvesting were found to earn from
P150 to P200 a day.
During the
peak season (February to March each year), a motorboat
with three to four crew members earn from P500 to P800 a
day, while paddle-operated boat with one to two crew
members earn from P400 to P500 a day.
Six
species of jellyfish, namely, the “Lion’s mane” (Lobonema
smithi and Lobonema sp.), red jellyfish (Catostylus sp.),
moon jellyfish (Aurelia aurita and Aurelia sp.) and box
jellyfish or sea wasp (Tripedalia sp.) were identified as
existing in the waters of Malampaya Sound.
The
“Lion’s mane” species have high commercial value, while
the red and moon jellyfish have processing potentials but
were not harvested owing to their low quality; and box
jellyfish are considered most dangerous for their deadly
stinging cells.
Hundreds
of juveniles of small pelagic fishes, namely, short-bodied
mackerel (Rastrelliger brachysoma), trevally (Alepes
djedaba), yellow stripe scad (Selaroides leptolepis) and
Sardinella (Sardinella brachysoma), commercial fish
species that command good market values, are associated
with the medusa stage of jellyfish.
During
their early juvenile stage, these fishes swim with
jellyfish (Lobonema smithi) near its oral arms or
tentacles for refuge against predators.
Juveniles
of pelagic fishes are not affected by the nematocysts
(stinging cells) when they are inside the oral arms of the
jellyfish. However, full-grown fish of the same species
that gets entangle with the oral arms of the jellyfish are
paralyzed by the nematocysts and utilized as prey.
In the
inner Malampaya Sound, jellyfish is harvested using
paddled or motorized boats. Motorized boats with three to
four crew members can collect an average of 2,000 to 2,500
pieces of jellyfish a day, while a paddled boat with two
crew members can collect 500 to 600 pieces a day.
Fishermen
look for a school of jellyfish in the fishing ground,
collect and harvest them using scoop nets, separate the
oral arms (tentacles) from the head (“umbrella”) of the
jellyfish, collect and bring the fresh “umbrella” to the
buying station, and sell them from P1 to P1.75 a piece.
Buying
stations collect an average of 20,000 to 30,000 fresh
“umbrellas” of jellyfish a day with the oral arms
(tentacles) just thrown away.
Dried
jellyfishes are repacked in
Manila
for export to Korea and Japan. In Korea, the price of
dried jellyfish ranges from $1.7 to $2.1 a kilogram (kg),
while Japan offers $3 to $3.2/kg for high-grade dried
jellyfish.
The
jellyfish is processed within two hours after catching to
prevent spoilage.
The water
content of the jellyfish is removed using alum and salt.
Sixty kg of fresh jellyfish is soaked in brine solution (3
kg of alum and 37 kg of salt in 100 liters of water) and
left in the canvas/concrete tank for four to five days.
The salted
jellyfish is then transferred to another tank/container
with a fresh mixture of salt and smaller amount of alum
for three consecutive times before draining them.
Soda is
added to the brine solution during the final curing of
jellyfish. They are then piled, left to dry on a draining
rack at room temperature for two to three days, and turned
upside down several times to drain the excess water.
Salt-dried
jellyfish has a crunchy and crispy texture with a storage
life of one year at room temperature. Its price depends on
the quality, a combination of tender, elastic and fresh
texture and creamy-white products. A whiter product has a
higher retail value than a yellowish product. A brownish
product is unacceptable.
Dried
jellyfish is eaten either raw or cooked. Fisherfolk
believe that eating jellyfish either pickled or cooked
with vegetables make them strong, and resistant to
hypertension, back pains, arthritis and malaria.
Research
results showed that the intensive harvesting of jellyfish
has contributed to the decline in the jellyfish production
in Malampaya Sound. Although the jellyfish harvesting and
processing industry has benefited the small fishermen in
Malampaya Sound, researchers recommend the formulation of
management strategies for sustainable jellyfish resource
utilization. | 
