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 for Clear Lake on Eil Malk) does not begin until the late afternoon. Hamner and Dawson proposed that the difference is caused by evolutionary change driven by the jellyfish-eating anemones ("Entacmaea medusivora") that inhabit the eastern regions of Jellyfish Lake and Clear Lake. The jellyfish instinctively avoid shadows and in the morning with the shadows on the eastern end the jellyfish also avoid the anemones. By moving east to west in the early afternoon the jellyfish avoid the time of day when the setting sun would eliminate shadows on the lake in the eastern end and thereby avoid the anemones