The Jellyfish Industry of Malampaya Sound
Jellyfishes are marine invertebrates known as scyphozoans with gelatinous bodies that swimmers avoid in the sea because of their stinging tentacles that can cause skin irritations and even death. While not popular as a food item among Filipinos, jellyfishes have been eaten as a traditional product by the Chinese for over a thousand years and are imported by Japan, Korea, and Hong Kong from Southeast Asian countries like the Philippines.
With the assistance of Prof. Rodrigo Camacho, Jr. of the Palawan State University’s Bio-Diversity Center for Research and Conservation, we learned more about the jellyfish industry of Malampaya Sound in Taytay, Palawan.
Of the six kinds of jellyfish in Malampaya Sound, the Lion’s Mane (Lobonema smithi) is the biggest and has high commercial value, according to Prof. Camacho. It is harvested in February to March by more than 1,500 fisherfolk from the 7 barangays of Malampaya Sound with motorized and non-motorized bancas using scoop nets and hooks.
With motorized banca, 3-4 fishermen can catch 2,000-2,500 jellyfish per day and earn P500-P800 per fisherman while 1-2 fishermen with a non-motorized banca can catch 500-600 jellyfish per day and earn P400-P500 per fisherman, Prof. Camacho said.
Upon catching the jellyfish, the fishermen separate its head (umbrella) from the oral arms (tentacles) which are discarded and deliver their catch to the buying station where they are paid P1-P1.75 per piece. In processing, fresh jellyfish umbrellas are first dehydrated and cured in canvas tanks containing brine with salt and alum for 4-5 days.
The cured umbrellas are cleaned with sea water and scraped to remove the mucus membranes and gonadal material. Processed jellyfish are then heaped on a draining rack Jo dry at ordinary temperature for two days. Dried jelly fish contains 60%-70% moisture.
The processed jellyfish are repacked in Manila for export at prices of US$1.7-US$2.1 per kilo for Korea and US$3-US$3.2 per kilo of high grade dried jellyfish for Japan, Prof. Camacho remarked.
“Dried jellyfish can be eaten raw, pickled or cooked with vegetables,” Prof. Camacho told us. “It is crunchy and crispy in texture. Besides being high in protein and low in fat, it also has health benefits particularly for people with arthritis because of its collagen content.”
Jellyfishes play an important role in the marine ecosystem of Malampaya Sound, Prof. Camacho explained. They protect the juveniles of commercially important small pelagic fishes like the short-bodied mackerel, trevally, scad, and sardinella from their predators. Interestingly, the juvenile fishes that swim around the tentacles of the jellyfishes are not harmed, while adult fishes are paralyzed and fed upon by them.
There is need for more studies on the biology and management of jellyfish populations in the country to ensure their conservation and promote the sustainable livelihoods of fisherfolk dependent on them.
By Dr. Rafael D. Guerrero III
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