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 authorities state that neither of these are jellyfish, which they consider should be limited to certain groups within the medusozoa. The non-medusozoan clades called jellyfish by some but not all authorities (both agreeing and disagreeing citations are given in each case) are indicated with "???" on the following cladogram of the animal kingdom: Jellyfish are not a clade, as they include most of the Medusozoa, barring some of the Hydrozoa. The medusozoan groups included by authorities are indicated on the following phylogenetic tree by the presence of citations. Names of included jellyfish, in English where possible, are shown in boldface;