There, dried jellyfish are a delicacy, used in soups and salads.

TK says they’re crunchy. “Actually they taste a little like the gristle of a chicken bone. It’s got that crunchy taste and that’s what the people in Japan and China, they like that crunch.”

Marine biologist Page has tried them, too. He’s not a fan. “One time and that was gracious plenty for me. They were more salty than anything. It was not my favorite, but fortunately there’s others out there that found it to be a favorite.”

Jellyball fishing is Georgia’s third largest commercial fishery - after shrimp and crabs - but only five boats are permitted to catch them. That’s because Marco Seafood can handle only about 22,000 thousand kilos of jellyfish - one boat load - at a time, and there are no other processors.

So for now, although there’s an almost unlimited supply of jellyballs, and TK thinks demand for his dried jellyfish will only increase, Asian gourmands will have to be satisfied with a limited supply of Georgia jellyfish.