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 injury or even death; small box jellyfish are responsible for many of these deaths. When conditions are favourable, jellyfish can form vast swarms. These can be responsible for damage to fishing gear by filling fishing nets, and sometimes clog the cooling systems of power and desalination plants which draw their water from the sea. The name jellyfish, in use since 1796, has traditionally been applied to medusae and all similar animals including the comb jellies (ctenophores, another phylum). The term "jellies" or "sea jellies" is more recent, having been introduced by public aquaria in an effort to avoid use of