From an export product to a popular menu, Satun Province has used jellyfish to generate income for local fishermen.
Satun is entering a new era of coastal resource use as jellyfish naturally found in Thung Wa, La-ngu, Tha Phae, and Mueang districts have become a new economic animal, bringing in millions of baht annually to the area.
Originally, locals mainly made salt-pickled jellyfish for export abroad, but now villagers in Sakorn Subdistrict, Tha Phae District, see an opportunity for more sustainable income by processing jellyfish into ready-to-eat dishes. Jellyfish is a high-quality protein source, low in fat and calories, rich in collagen beneficial for skin care, and choline minerals that support brain and heart health—perfectly appealing to health-conscious consumers in 2026.
Mr. Narong Ongsara, a resident of Village 5, Sakorn Subdistrict, is the pioneer promoting wider recognition of Satun jellyfish. He experimented with desalinating and boiling jellyfish, packaging it for affordable sale at 129 baht per kilogram for desalinated jellyfish and 159 baht for boiled, ready-to-cook versions.
He also developed various innovative recipes to offer consumers novelty, such as Korean-style soy sauce pickled jellyfish served with spicy seafood dipping sauce and seaweed; boiled jellyfish with choices of mala sauce or fermented fish sauce; as well as fusion dishes like jellyfish chili paste and grilled jellyfish skewers, which have become very popular at food fairs.
Under the brand "Jellyfish Tam Aroi Hor Satun," these products from local fishermen have received excellent feedback from customers who praise the crunchy texture and unique flavors that make eating jellyfish more enjoyable and delicious, sparking a current social media trend.
Those interested in tasting Satun jellyfish or ordering products for further development can contact Mr. Narong at 062-368-0126 or Ms. Biso at 091-847-1944.