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
Blue jellyfish a similar way to the life cycle of the moon jellyfish. Blue jellyfish Cyanea lamarckii, also known as the blue jellyfish or bluefire jellyfish, is a species of jellyfish in the family Cyaneidae. Populations in the western Pacific around Japan are sometimes distinguished as "Cyanea nozakii" or "Cyanea capillata nozakii". This species is found in the pelagic zone off the west coast of Scotland, the North Sea and the Irish Sea, sometimes with the more common Lion's Mane Jellyfish, ("Cyanea capillata"). "C. lamarckii" has a blue or yellow tone and grows to approximately 10 to 20 cm across, but specimens