Chips shops could put jellyfish on the menu in a bid to save at-risk species of fish, say scientists.

A study found more than 100 endangered types of seafood were being caught in oceans due to the lack of an international ban.

And 13 of these ended up on dinner tables in many countries, including Britain.

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.”

Cod could be replaced by jellyfish

Jellyfish, widely eaten in the Far East, have a salty taste and a high range of nutrients including iron.

“They’re chewy without much taste but quite good with a sauce,” said Ms Roberson.

The findings came from an analysis of global fishing records by Queensland University.

Ms Roberson has called for more coordinated worldwide action.

Cod is an endangered species of fish

Widely eaten in the Far East, jellyfish are high in nutrients such a Omega 3, vitamin B12, magnesium and iron.

Said to be salty and dependent on a marinade or coating to give them a flavour, they are 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.”

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.

And 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.