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 Lake on Koror. The golden jellyfish population in Big Jellyfish Lake, Koror did not seem to be affected. The reason for this was not clear, but Big Jellyfish Lake experienced lower temperature increases than the other lakes and there was experimental evidence that the golden jellyfish medusa from Big Jellyfish Lake were more tolerant of higher temperatures. Although Clear Lake did not seem to have experienced the complete medusa population die-off that Jellyfish Lake did in 1998, the golden jellyfish medusae in Clear Lake are not always present. When conditions are not favorable for the short lived medusa stage or for