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 the “alarm jelly”. It is believed that the purpose of these flashes is to attract a bigger predator than the one that was currently attacking it (Herring 2004). It is an attempt to scare the predator that is currently attacking it with a larger predator that could possibly prey on the predator attacking it. There has been evidence that "Atolla wyvillei" is threatened by shrimp (Moore,1993). A close relative of "Atolla" species, the crown jellyfish is eaten as a delicacy in Japan (Seaunseen, 2014). Atolla jellyfish Atolla wyvillei, also known as the Atolla jellyfish or Coronate medusa, is a species