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 the thickness of the sediment (at least 20 meters) and the rising sea level since the end of the last ice age. About 12,000 years ago, the sea level had risen to the point that sea water began to fill the Jellyfish Lake basin. Two species of scyphozoan jellyfish live in Jellyfish Lake, moon jellyfish ("Aurelia" sp.) and the golden jellyfish ("Mastigias" sp.). The golden jellyfish are most closely related to the spotted jellyfish ("Mastigias papua") that inhabit the nearby lagoons. They are similar to the spotted jellyfish in that they derive part of their nutrition from symbiotic algae (Zooxanthellae)