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A group of jellyfish float in a tank.

Jellyfish are freaks of nature that could take over the world's oceans

They can thrive despite factors such as pollution or a lack of oxygen, and a lack of natural predators has led to a surge in their population.

JELLYFISH ARE TAKING over the world’s oceans, according to marine biologist Lisa-ann Gershwin, who describes their explosive growth in her new book “Stung! On Jellyfish Blooms and the Future of the Oceans“.

That’s because jellyfish are remarkably resilient. They are efficient breeders, “voracious feeders,” and require very little oxygen to survive, reports Tim Flannery in The New York Review of Books.

It’s no wonder these floating creatures have been around for more than 500 million years. Jellyfish are freaks of nature — they can thrive in ocean conditions that kill most other fish and sea animals.

Plastic bags and oil platforms aren’t a problem as jellyfish think these unnatural surfaces make great breeding grounds. Oxygen-depleted areas of the ocean, known as “dead zones“, also don’t seem to be a hazard to jellyfish.

In turn, a lack of natural predators has led to an upswing in jellyfish populations.

While “fish and prawn numbers plummeted” in the wake of Hurricane Katrina and the Deepwater Horizon oil spill, the Australian spotted jellyfish, which showed up in the Gulf of Mexico in 2000, strengthened in numbers, according to Flannery.

“As survivors of an earlier, less hospitable world, they can flourish where few other species can venture,” he writes. “Their low metabolic rate, and thus low oxygen requirement, allows them to thrive in waters that would suffocate other marine creatures. Some jellyfish can even absorb oxygen into their bells, allowing them to “dive” into oxygen-less waters like a diver with scuba gear and forage there for up to two hours”.

There is still some debate as to whether jellyfish may soon dominate the seas. The perception that jellyfish are becoming more common is based on “media fascination” and a lack information about their numbers in the past, according to a study published in the journal BioScience in February 2012.

- Dina Spector

Read: Deadly jellyfish-like ‘Man-of-war’ in Irish waters >

More: Diver stung in face by jellyfish in Skerries >

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    Mute John Swift
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    Sep 4th 2015, 1:13 PM

    Bacon / cabbage and potatoes next day fried up as bubble and squeak .. Can’t beat it

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    Mute Paul Bracken
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    Sep 4th 2015, 2:17 PM

    Now your pipe fitting John.

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    Mute Gráinne Fallon
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    Sep 4th 2015, 7:20 PM

    crack an egg in and smother with salt and vinegar when crisy brown , aww

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    Mute Francie Coffey
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    Sep 4th 2015, 1:18 PM

    Whisky, burnt sausages & cold beans, more whisky…

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    Mute John S
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    Sep 4th 2015, 2:18 PM

    Just leave it at the whiskey, cut out the middle man….

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    Mute Lolo
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    Sep 4th 2015, 2:21 PM

    Curry yes, apple yes, raisins yes. Together? GTFO!

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    Mute Seaghán Corcoran
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    Sep 4th 2015, 3:15 PM

    Why would you put apple and raisin into a curry? Vile!!!!

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    Mute Francie Coffey
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    Sep 4th 2015, 8:43 PM

    Seaghán Corcoran
    - Don’t knock it till you try it…
    My sister taught me to make chicken curry & it included these ingredients, also pineapple chunks and chopped bell peppers.
    All the different flavour and texture sensations add to the eating experience.
    Variety is the spice of life.
    Having said that, – I’m with John Swift, – bacon & cabbage with spuds & dots of butter, mmmmmmmmmm…

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    Mute james
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    Sep 4th 2015, 1:19 PM

    spot on there john

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    Mute andrew haire
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    Sep 4th 2015, 2:10 PM

    Mmm yummy, leftovers !

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    Mute Rebecca Owens
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    Sep 4th 2015, 11:17 PM

    No way of reheating food in work. Any other alternatives to salads, sandwiches or crappy cuppa
    Soups?

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    Mute Michelle Ní Dhubhlaíocht
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    Sep 5th 2015, 1:08 AM

    Notions!

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    Mute Sue Maddison
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    Sep 4th 2015, 1:29 PM

    Please explain rams pounds ground chicken??

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