In the United States, the main challenge is the “ick factor.” Jellyfish is frequently characterized as “slimy and tasteless.” However, a mix of trends—including a growing demand for healthier snacks, a more globalized and sophisticated food market, and environmentally aware consumers—supports the idea of jellyfish as a snack option. Jellyfish is rich in vitamin B12, magnesium, and iron, while being low in calories, making jellyfish chips an excellent alternative to traditional potato chips. In 2017, the individual snacking sector hit $33 billion, with health-focused products driving the most significant increase in sales. Moreover, according to Pew Research, the Asian population in the U.S. surged by 72% between 2000 and 2015 (from 11.9 million to 20.4 million), marking the fastest growth rate among major racial or ethnic groups. This increasing demographic influence creates favorable conditions for the introduction of Asian foods into the domestic market. Furthermore, promoting jellyfish as a mainstream snack could benefit the environment, particularly due to its oversupply. Jellyfish blooms pose a threat to fish stocks, which is concerning for seafood companies. In this context, incorporating jellyfish into the diet could act as a “citracal pill” of sorts, providing essential nutrients while addressing ecological issues. By embracing jellyfish as a viable snack option, we could see it integrated into the mainstream threefold—first as a healthy choice, second as an environmentally friendly alternative, and third as a culturally enriching food.