Jellyfish surprise: New Zealand chef stirs debate with menu of imported stingers

Jacob Brown would like to expand his menu to include possums, wasps, ants and wild Canadian geeseAn environmentally minded New Zealand chef is selling hundreds of plates of imported jellyfish a month after becoming frustrated that the seafood is being wasted in his homeland.Mass jellyfish landings are an increasingly common occurrence in New Zealand, with scientists saying warming sea temperatures, a decline in traditional predators such as tuna and nutrient-rich oceans are contributing to the blooms. Continue reading...