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The trajectory of the cannonball jellyfish (Stomolophus sp. 2) fishery in the central portion of Mexico's Gulf of California is an all too familiar one, consisting of exploration, rapid development, and, as of now, subsequent collapse. As all of the product is exported to markets overseas, buyers have little incentive to conserve local stocks, with jellyfish now exhibiting a global-scale sequential exploitation experienced by many other marine resources. While historical data gaps are often used as excuses for overexploitation after the fact, the emergence of this modern fishery was accompanied by relatively broad research interest; however, recommendations based on sound science were not followed. The resultant paucity of policy goals, regulation, cooperation, compliance, and enforcement has resulted in the mismanagement of a potentially lucrative fishery for future generations. There are always myriad challenges when attempting to manage a nascent fishery with high uncertainty, particularly in a developing country, and this case further highlights the importance of taking a precautionary approach to emerging resource extraction. Multiple prior experiences with similar outcomes should behoove regulators and managers to exhibit extra caution, and yet, sustainability and forethought still appear to be secondary to short-term profits and employment support. Nonetheless, it is perhaps not too late for cannonball jellyfish fisheries in the Gulf of California, and there are opportunities to implement management strategies that promote collaboration, research, and sustainability. This fishery requires a new management regime that embraces adaptive co-management in order to provide benefits to locals, both now and in the future. • Jellyfish are targeted for food exports in Mexico's Gulf of California. • Catches for one of the targeted species have declined, possibly due to overfishing. • Management challenges are complex due to natural and social factors. • Future strategies should include stakeholder collaboration and adaptive co-management. [ABSTRACT FROM AUTHOR]

Cannonball jellyfish, often commercialized as salted, dried jellyfish (SDJ), is an emerging fishery in the USA and a great source of collagen, which can be utilized for developing novel marine gelatin powders. The aim of this study was to determine the feasibility of producing gelatin powders with gelling properties from SDJ using a mild acid hydrolysis and freeze-drying procedure as well as to evaluate their physico-chemical properties. The findings revealed that the resultant gelatin powders had a moisture (g/100 g, dry basis, d.b.), crude protein (g/100 g, d.b.), ash content (g/100 g, d.b.) and water activity values of 4.82, 29.54, 56.61, and 0.09, respectively. Sodium, Al, and S were the main minerals detected in the jellyfish gelatin powders, which were agglomerated and had irregular morphologies with a mean particle size of 12.8 μm. Gels prepared with 5, 6.67, and 10% (w/v) jellyfish gelatin powder had Bloom values lower than 4.2 g; melting temperatures between 15.09 and 16.12 °C and their rheological behavior was effectively characterized by the Herschel-Bulkley flow model, which revealed non-Newtonian behavior and shear thinning phenomena. Higher apparent viscosities, yield stress, and consistency index values were observed in the gels prepared at higher concentrations of jellyfish gelatin powders and at lower evaluated temperatures. This study illustrates (for the first time) the feasibility of producing novel marine gelatin powders from SDJ, which have the potential to be used as gelling, thickening and/or binding agents in several food applications. [Display omitted] • Salted, dry cannonball jellyfish (SDJ) were hydrolyzed with a citric acid solution. • Hydrolyzed jellyfish was freeze-dried then pulverized to produce gelatin powders. • Hydrolyzed SDJ (H-SDJ) powders showed gelling properties. • Rheological properties of H-SDJ gels were described by the Herschel-Bulkley model. • Gelatin gels made from H-SDJ exhibited melting temperatures between 15.1 and 16.1°C. [ABSTRACT FROM AUTHOR]