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
Atolla jellyfish Atolla jellyfish Atolla wyvillei, also known as the Atolla jellyfish or Coronate medusa, is a species of deep-sea crown jellyfish (Scyphozoa: Coronatae). It lives in oceans around the world. Like many species of mid-water animals, it is deep red in color. This species was named in honor of Sir Charles Wyville Thomson, chief scientist on the Challenger expedition. It typically has 20 marginal tentacles and one hypertrophied tentacle which is larger than the rest. This long trailing tentacle is thought to facilitate prey capture. This species is bioluminescent. When attacked, it will launch a series of flashes, whose function is