You’ve seen the photo. It’s that pink, drooping, miserable-looking lump of slime that looks more like a grumpy grandfather than a sea creature. It was famously voted the "World's Ugliest Animal" by the Ugly Animal Preservation Society back in 2013, and since then, it’s become the internet’s favorite meme. But when people look at a weird animal, a specific subset of the population always asks the same question: Can you eat blobfish? Honestly, it’s a fair question. Humans eat sea urchins, fermented shark, and literal fish eggs, so why not this guy?
The short answer is yes, technically you can put it in your mouth and swallow it without dying immediately. It isn't toxic like a pufferfish. But you really, really shouldn't.
If you were hoping for a hidden culinary gem or a secret delicacy found in the deep-sea trenches off the coast of Australia, I’ve got some bad news. It’s gross. Not just "oh, that tastes a bit fishy" gross, but "this is a gelatinous mass of sadness" gross.
What a Blobfish Actually Is (And Why It Matters for Dinner)
To understand why the culinary world hasn't embraced the Psychrolutes marcidus, you have to understand its biology. Most fish have a swim bladder. This is an internal gas-filled organ that helps them stay buoyant at various depths. If a regular fish lived where the blobfish lives—about 2,000 to 4,000 feet down—the pressure would crush that swim bladder instantly.
At those depths, the pressure is roughly 120 times higher than it is at sea level. Imagine having an elephant stand on your thumb. That’s the environment the blobfish calls home. To survive, it evolved to have no swim bladder and, more importantly, no real skeleton or muscle.
It’s basically a balloon of density.
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The flesh of a blobfish is a gelatinous mass with a density slightly less than water. This allows it to float just above the sea floor without spending any energy on swimming. It just drifts. When it sees something edible—usually small crustaceans or sea snow—it opens its mouth and lets the current do the work. This lack of muscle is the first big red flag for your dinner plate. When we eat fish, we are eating muscle. Salmon, tuna, and cod have firm, distinct flakes because they are powerful swimmers. The blobfish has the structural integrity of a bowl of Jell-O that’s been sitting in the sun.
The Texture Nightmare: Can You Eat Blobfish Without Gagging?
There is a very specific reason you don't see blobfish at the local sushi bar.
When a blobfish is in its natural habitat, it actually looks like a relatively normal fish. It’s only when it is hauled to the surface in a trawling net that the rapid decompression causes its body to collapse. The "blob" we see is actually a corpse suffering from severe tissue damage and decompression sickness.
If you were to try and cook it, the experience would be bizarre. Because the body is mostly water and low-density fats, it doesn't "sear" or "flaky" like a sea bass. Marine biologists who have handled specimens describe the skin as incredibly thin and the body as a wobbly mass. Imagine trying to grill a handful of thick mucus. That is effectively what you are dealing with.
Interestingly, some people have tried it. There are anecdotes from fishermen in the Pacific who have accidentally caught blobfish in deep-sea nets. The general consensus? It’s oily, bland, and has a mouthfeel that most humans find repulsive. It’s not "buttery" like a Chilean sea bass; it’s greasy.
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A Note on Deep-Sea Contaminants
Deep-sea creatures are also notorious for bioaccumulation. Because they live so long and eat whatever falls from the surface, they can store high levels of heavy metals or other pollutants in their fatty tissues. While there aren't specific FDA warnings against blobfish (mostly because nobody is trying to sell them), eating top-tier deep-sea predators or scavengers is always a bit of a gamble for your health.
Why You Won't Find It on a Menu
Even if you had a weird craving for gelatinous fish, you’re going to have a hard time finding it. The blobfish lives in very specific regions, primarily off the coasts of mainland Australia, Tasmania, and New Zealand. They stay deep.
Commercial fishing for blobfish doesn't exist. There is no market for it. Most blobfish that end up on land are "bycatch." This means they were accidentally scooped up by massive bottom-trawling nets targeting more delicious things like orange roughy or various crustaceans.
- Conservation Status: While not officially "endangered," scientists are worried. Bottom trawling is incredibly destructive to the seafloor habitat.
- The "Ugly" Factor: It’s hard to market a fish that looks like a melting face. People eat ugly things (looking at you, Monkfish), but Monkfish actually has a lobster-like tail. The blobfish has nothing to offer.
- Logistics: Keeping a blobfish "fresh" for consumption is nearly impossible because its structure fails the moment it leaves the high-pressure environment of the deep ocean.
The Legend of the "Blobfish Feast"
Occasionally, you’ll see rumors online or clickbait videos claiming that blobfish is a "secret luxury" in Asian markets. This is almost entirely false. People often confuse the blobfish with other gelatinous sea creatures like certain types of jellyfish or the "snailfish," which are sometimes consumed in specific regional cuisines.
In Japan, there is a fish called the Kura or certain types of sculpin that might look slightly "blobby," but they aren't the Psychrolutes marcidus. Don't let a TikTok thumbnail fool you. The blobfish you know and love (or pity) is not a culinary staple anywhere on Earth.
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Better Alternatives if You Like "Weird" Fish
If you’re genuinely interested in the texture of deep-sea or unusual fish, there are actual edible options that won't make you regret your life choices.
- Monkfish: Often called the "poor man's lobster." It’s hideous in the water, but the tail muscle is firm, sweet, and delicious.
- Patagonian Toothfish: You probably know it as Chilean Sea Bass. It’s oily and rich, coming from deep waters, but it actually has structure.
- Black Cod (Sablefish): This fish has a very high fat content and a buttery texture that is probably what people wish blobfish tasted like.
The Moral Argument: Leave the Blob Alone
There’s a bigger reason to skip the blobfish burger: ethics. These fish are incredibly slow-growing and likely have long lifespans, similar to other deep-sea species. When we pull them up in nets, we are removing a piece of an ecosystem we barely understand.
Since they don't have many natural predators in the abyss, they haven't evolved to reproduce quickly. Every blobfish killed in a net is a hit to a fragile population. They’ve become a mascot for "unattractive" conservation, reminding us that animals don't have to be cute like pandas to deserve a place on this planet.
Basically, leave them in the dark where they belong. They’re much happier at 3,000 feet deep where they look like actual fish instead of a puddle of pink goo.
What to Do Next
If you’re fascinated by deep-sea life but realized that eating a blobfish is a terrible idea, here are a few ways to engage with the topic without a fork:
- Support Sustainable Seafood: Check the Monterey Bay Aquarium Seafood Watch to make sure the fish you do eat isn't caught using bottom-trawling methods that kill blobfish.
- Learn About Decompression: Research how pressure affects cellular biology. It explains why the blobfish looks the way it does in photos vs. how it looks in the wild.
- Adopt a (Plush) Blobfish: If you love the aesthetic, there are plenty of creators making blobfish merchandise that is much more appetizing than the real thing.
The reality of the blobfish is that it's a specialized survivor. It’s a master of its environment, perfectly engineered to exist where almost nothing else can. It’s just not engineered to be grilled with a side of lemon and asparagus.
Fact Check: All biological details regarding the Psychrolutes marcidus and its habitat are based on deep-sea research from institutions like the CSIRO (Commonwealth Scientific and Industrial Research Organisation). The status of the blobfish as a non-commercial fish remains accurate as of 2026.