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
Irukandji jellyfish by Hugo Flecker in 1952. They were named after the Irukandji people, whose country stretches along the coastal strip north of Cairns, Queensland. The first of these jellyfish, "Carukia barnesi", was identified in 1964 by Jack Barnes; to prove it was the cause of Irukandji syndrome, he captured the tiny jelly and allowed it to sting him, while his 9-year-old son and a lifeguard observed the symptoms (and then rushed him to ICU). Australian toxinologist Jamie Seymour made a documentary about the jellyfish called 'Killer Jellyfish'. In 2015, North Queensland researchers discovered evidence that Irukandji jellyfish actively hunt prey. The