AFAIK at least some kinds of jellyfish can be eaten, I think some of them actually are, in some oriental countries, china does I think, and they are popular in malaysia.
http://www.eattheweeds.com/stomolophus-meleagris-edible-jellyfish-2/Might try some myself next time I happen to be at a beach. I can do the curing following those instructions, either with the alum, or keep things simple and avoid ingesting aluminium, as it isn't healthy stuff to be taking in. They can seemingly be done by just cutting off the inedible parts and packing in rock salt for a couple of days. Can't get much simpler than that. I love beef jerky, so I see no reason not to eat jellyfish jerky also. I'm usually up for trying unusual new foods. Hades only knows how many weird and in the lucky cases, wonderful wild mushrooms, tree nuts and berries I've eaten in my time. Quite certainly experimented with more kinds of wild fungi than anybody I've ever spoken to or known. Even tried stinkhorn eggs once. ONLY once mind you, I spent the rest of that night retching my insides out, a proper puke-fest that was, and they were totally revolting too. I do always go for many of the commonly eaten species, like parasols, chicken of the woods/sulfur polypore and ceps, chanterelle and morels, but I've also had for instance, various waxcaps, like the scarlet hood, slippery jack and larch boletes are a real favourite of mine, once the layer of slime adhering to the caps of those two are peeled off and discarded, giant puffballs, and other large edible puffballs, which are another favourite of mine. Me and my old man, when I was a kid, went up to his old workshop, which is situated on a farm. Whilst there, walking up, I happened to spot a couple of MASSIVE puffballs, at least two or three foot in diameter, making me a very happy kid indeed, and a very full one too once I got those huge puffballs home, sliced them up and fried them. I use some other mushrooms as cooking spices too, mainly cured, detoxified fly agaric, which is poisonous unless one knows how to prepare it right, same with the blusher, another Amanita like the fly agarics, likewise toxic raw. And I always look out for wild oystermushrooms, honshimeijii, enokitakes, charcoal burners (Russula cyanoxantha) and some other Russula and Lactarius (milk caps) around this time of year, to cover in mozzarella cheese and grill with a bit of worcestershire sauce, HP sauce and a splash of tabasco.
Ink caps are another favourite of mine, mainly lawyer's wig (Coprinus comatus) and C.atrementarius the common ink cap. The latter is totally edible BUT one cannot consume alcohol within a few hours prior to eating common ink caps, or for up to four days afterwards, as they contain a substance that acts like the booze-aversion therapy drug antabuse/disulfiram, which is given to addicts trying to get clean of the demon drink, and makes them so awfully sick they just want to die, and never drink again.
One must also get both the common and the lawyer's wig home FAST, within hours of picking at the most, otherwise they liquify and turn into a slimy black spore-laden mess that was once actually used for black ink. I've had them turn into a pool of inedible goo before I could even finish hiking and get the ink caps home before. Lepista spp. (blewits, field blewit, wood blewit, and Lepista irina) are another one thats wound up on my experimental menu before, although I find them rather too flowery tasting, as they really do have a very, very strongly perfumed taste and smell.
And of course, I do like to go hunting for magic mushrooms, we have a couple of kinds here in the UK, liberty caps and wavy caps (Psilocybe cyanescens, a woodlover species, which is one of the most potent of all the psilocybin mushrooms, 2g (dry weight) is enough to blow your head off) libs are pretty strong too, although very small per fruitbody.
Got to be really careful with wavycaps though as they have two very deadly lookalikes, Galerina species, and a small brown mushroom, Conocybe filaris, both containing the same deadly liver-destroying amatoxins as the infamous death cap, which pretty much does what it says on the tin if eaten. Both the offending species can grow side by side in the same patch of woodchips as the desired wavycaps, so spore printing every individual mushroom is essential to avoid the risk of potentially fatal poisoning. Both the offensive genera have rusty coloured to rust-tan brown ochre colored spores however, whilst Psilocybes have a dark purplish-blacky violetish blackened brown colored spore colour, so differentiating between the psychedelic and the poisonous ones is easily done even by a rank amateur. I've had a deadly Galerina turn up in a big haul of wavy caps once before, but luckily I knew to sporeprint the lot, so it didn't get the chance to sneak into the batch of shrooms.
Jellyfish though is out there as far as weird and wonderful wild eating goes, but I'd still be up for giving it a go.
phobia.