my recaptcha is |16-year-old response|.

oddly enough, these questions are the ones I would have asked at 16

I call crappy science reporting on this. This would only make sense if they just recently evolved the ability.

Their numbers are regulated by equilibrium between reproduction and death, just like any other organism. The only difference here is that it’s lacking one cause of death that almost everything else has. The number of individuals is “spiking” because for some reason they are reproducing more, or less of them are getting killed, or both.

Or a dog.

//there can only be one

Despite the article, the difference doesn’t mean much as far as survival goes. As creatures who are killed by aging in the thousands and thousands, though, it’s something particularly curious to us.

Out of the sack of jellyfish immortal u just bought take:

125g jellyfish ready-to-eat (if you can only find salted jellyfish, that’s fine, but they must be rinsed, then soaked in water for at least 4hrs or overnight to remove the salt)
500g potatoes
75g butter
Salt & Pepper
3tsp toasted sesame oil
3tbsp fresh spring onions, finely sliced
1 tsp fresh ginger
2 Large handfuls fresh coriander leaves and stalks, finely chopped
2 tsp sweet chilli dipping sauce
Vegetable oil for frying
To serve: Sweet chili dipping sauce

Method

Squeeze as much water as possible out of the jellyfish, then pat dry with cloths or kitchen roll to remove more water. Chop thinly into shreds the size of tagliatelle, and about 2cm long. Place on a cloth to continue drying (you really need to get as much moisture as possible out of them). Meanwhile…

Make your mashed potato:
Add the butter, salt and pepper and stir through.
In a bowl, mix the toasted sesame oil, spring onions, ginger, chopped coriander and sweet chili dipping sauce together and stir well.
Put the mash into one large mixing bowl and add HALF of the toasted sesame oil/herb mixture, and mix together. In a second bowl, add the chopped jellyfish and the remaining toasted sesame oil/herb mixture, and mix together.
To make your burgers (you are basically making a mashed potato sandwich with the jellyfish mixture in the middle):

First take a handful of herby potato mixture and make a very flat disk the size of your palm. Lay it on a chopping board. Take a slightly smaller handful of the jellyfish mixture and place it on the potato so that it doesn’t reach the edges. Take another handful of potato and place it on the top.

Mould the mixture around so that the jellyfish is cased in potato.

Heat a non-stick frying pan until medium-hot, add a tablespoon of vegetable oil and fry the burgers one at a time for only 2 mins on each side. You just need to brown the outsides (remember that the jellyfish and potato are all cooked and ready to eat.

Serve with jellyfish salad and sweet chili dipping sauce.

T