Phosphorescent pinks and greens,
psychedelic moons with medusa strands
snaking out around them, they have
nowhere to go and are in no hurry to get there.

With a six hundred million year history,
they are attuned to patience.

Though much cuter than their cousins,
those spiny anemones,
these gelatinous fish have not fallen far
from the tree.  Satisfied to languish on the tides,

their sting is their only protection and that
is more than enough.

Unlike people, a species most generally blessed
with heart and brain and backbone,  jellyfish
happily exist and obviously thrive
with none of the above.

As with love, we often underestimate these creatures
until we’ve been stung.

3 thoughts on “Jellyfish

  1. BoardFlak

    You paint a very clear picture of the jellyfish and its nature. Much more descriptive than a poem I wrote some years ago (written in the style of Ogden Nash):
    The Jellyfish

    In the ocean the jellyfish
    goes swimming with a sort of swish.
    Despite the name, it must be said,
    you would not want one on your bread.

    I saw a story years ago, I believe from Australia where jellyfish often wash up on the beaches, that the lifeguards resorted to wearing pantyhose because that simple layer of fabric was enough to block the stingers of the jellyfish (my mind retains things like that – I say I have a very trivial mind).

    1. Thanks Michael,

      Very Nash! : )

      I hadn’t heard that about the panty hose. But
      just in case you get adventurous:

      Serve chilled or at room temperature.”

      9 ounces ready-to-eat shredded jellyfish (or you can press your own (you ‘smush’ the fish between weights untll the moisture is pressed out)
      3 tablespoons sesame oil
      2 teaspoons low-sodium soy sauce
      2 teaspoons rice vinegar
      1 teaspoon white sugar, or to taste
      1/4 teaspoon chili oil, or to taste (optional)
      1 teaspoon grated fresh ginger root, or to taste
      2 tablespoons white sesame seeds
      2 tablespoons chopped fresh cilantro
      2 tablespoons thinly sliced green onion

      1Rinse and drain jellyfish; place into a bowl.
      2Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
      3Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.
      4Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.

      Footnote…a friend recently spent time in China and claims jellyfish is pretty tasty.
      (I think I won’t be checking it out)

  2. BoardFlak

    Sarah, I don’t think I would be checking it out either. The skeptic in me suspects that most of flavor in that recipe comes from the other ingredients. Still, it does surprise me that there are people who eat jellyfish – although I know there are people who will try anything once.

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