If You Can't Beat ’Em, Eat ’Em: Chef

Where most Spaniards see the ocean's roadkill, one daring chef sees entree, the Independent reports. Carme Ruscalleda, who has garnered five Michelin stars for her restaurants, wants to serve up jellyfish—16 tons of which washed up on Andalucia beaches last year—at her restaurant near Barcelona. "They really have quite a wonderful flavor and texture, crunchy but tender," she says.

Ruscalleda has tested several dishes on her staff using jellyfish from China, where diners already consider it a delicacy. Local patrons won't get to sample the protein-packed creatures until marine scientists and food regulators approve. Will the Spanish develop enough of a taste for her squishy nouvelle cuisine to devour miles of shoreline debris? "I'm not sure the Spanish are quite ready for this," another chef says.

(More jellyfish stories.)