Until recently cucumbers and watermelon were the foods with the highest water content.
Now an Italian team of researchers has compiled a book about their closest competition: jellyfish.
The integrated cookbook contains 9 delicious recipes written by two Michelin-starred Italian chefs and a food blogger from Hong Kong.
The team hopes to improve the image of jellyfish and is on the hunt for sponsors to help make them more appetizing to Europeans.
Despite being 98% water, jellyfish contain a variety of nutrients and can be sustainably sourced.
They can also be used as fertilizer, fish feed, material for nappies, and even in cosmetic and medical products.