Danish scientists are suggesting that people should start eating crispy sheets of jellyfish.
Jellyfish are often eaten in southeast Asia, mainly in salads and soups, but they are harder to find as a food in the west.
But this might be about to changes, as scientists claim that they have come up with a better way of preparing the jellyfish for consumption, Science Alert reports.
It is also claimed that if we eat more jellyfish it will help diversify the food chain and combat jellyfish blooms in particular parts of the world.
At the moment, jellyfish are usually caught and immediately put in salt and a potassium-aluminium compound, usually used in baking powder, whilst they are still alive.
The jellyfish is then left in this solution for around a month and it removes the water content, meaning the jellyfish becomes a chewy meal.
But scientists at the University of Southern Denmark have discovered that putting the jellyfish in ethanol dries them out in just a few days and instead leaves behind a crispy product.
It is thought that because this is an efficient process and aluminium salts aren't used that it could become popular commercially.
It is not yet clear what nutritional value the jellyfish crisps would have but the scientists are continuing their call for "new gastronomical developments."