Chips shops could put jellyfish on the menu instead of traditional haddock in a bid to save at-risk species of fish, according to scientists.
A study found more than 100 types of endangered seafood were being caught in oceans due to the lack of an international ban.
Chippy favourites haddock and cod are just two species of fish to regularly end up on dinner plates in Scotland.
But scientists warn it should be 'illegal' to eat creatures at risk of dying out, The Mirror reports.
Other endangered species the nation regularly gobbles up include seabass and halibut.
Researcher Leslie Roberson said: “It should be illegal to eat creatures facing extinction.
"We’d never consider eating gorillas or elephants, both endangered.
“So cod could be replaced by jellyfish, which are more plentiful, on a new sustainable takeaway menu to help keep threatened species off the plate."
Widely eaten in the Far East, jellyfish is high in nutrients such a Omega 3, vitamin B12, magnesium and iron.
Jellyfish is said to be salty and mainly added to salads or sushi, cut into strips to create noodles then boiled and served with mixed veg or meat or pickled.
Ms Roberson told website sciencealert.com: “It’s really just a mild chewy thing without much taste.
"It’s actually quite good with a yummy sauce.
“A lot of our tastes for seafood are driven largely by culture and tradition.
"The obvious example is shark fin soup - shark fins are basically tasteless, and it’s all about the seasoning and the sauce that makes it a delicacy in China.”
The findings came from an analysis of global fishing records by Queensland University.
Ms Roberson has now called for more coordinated worldwide action.
Scientists say a jellyfish population explosion has made them the perfect alternative to over-fished species.
According to a Future of Food Report from Sainsbury’s, crispy jellyfish will be a UK staple by 2050.
Boffins from the University of Southern Denmark have developed a technique to turn the jellyfish body from a soft, rubbery texture to a crunchy snack by soaking it in ethanol as a healthier alternative to crisps.
