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
Lion's mane jellyfish Lion's mane jellyfish The lion's mane jellyfish, also known as the giant jellyfish or the hair jelly, is the largest known species of jellyfish. Its range is confined to cold, boreal waters of the Arctic, northern Atlantic, and northern Pacific Oceans. It is common in the English Channel, Irish Sea, North Sea, and in western Scandinavian waters south to Kattegat and Øresund. It may also drift into the southwestern part of the Baltic Sea (where it cannot breed due to the low salinity). Similar jellyfish – which may be the same species – are known to inhabit seas near Australia