Jellyfish as food jellyfish, which may utilize salt curing to accomplish this, creating a dried finished product. Some commercially processed edible jellyfish are purveyed in dried sheets. The process of producing dehydrated jellyfish typically includes the removal of the tentacles prior to drying, because the upper dome area of the marine animal is the part typically used for cooking. Jellyfish deteriorate rapidly at room temperature so processing starts soon after they are caught. The bell is separated from the dangling oral arms and both are washed in seawater before being scraped to remove the gonads and mucus. Dehydration is traditionally undertaken by sprinkling
Jellyfish the word "fish" with its connotations of an animal with a backbone, though shellfish, cuttlefish and starfish are not vertebrates either. In scientific literature, "jelly" and "jellyfish" have been used interchangeably. Many sources refer to only scyphozoans as "true jellyfish". The term jellyfish broadly corresponds to medusae, that is, a life-cycle stage in the Medusozoa. The American evolutionary biologist Paulyn Cartwright gives the following general definition: The Merriam-Webster dictionary defines jellyfish as follows: Given that jellyfish is a common name, its mapping to biological groups is inexact. Some authorities have called the comb jellies and certain salps jellyfish, though other