If you're someone who swims in the sea, you surely know that there's a fear that spreads like the heat to our beaches: the fear of stinging jellyfish, those that can leave a sting if you accidentally bump into them as they drift with the ocean currents. In our country, chef Carme Ruscalleda requested permission to cook in the European Union in 2013 and 2014. She had first eaten them in 2003 in Japan at a Chinese restaurant, and she had liked them; especially the texture, which reminded her of the cartilage on a chicken wing. The taste also stood out to her because it was sweet. And, as if that weren't enough, Ruscalleda researched their nutritional properties: eating jellyfish can reduce cholesterol and improve joint function, as well as maintain healthy skin and hair.