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
Bazinga (jellyfish) Bazinga (jellyfish) Bazinga is a genus of rhizostome jellyfish with only one known species, Bazinga rieki, found off the central eastern coast of Australia. Marine biologists Lisa-Ann Gershwin and Peter Davie described the jellyfish in 2013, from the holotype, which was collected in shallow water in the Brunswick River in northern New South Wales at high tide. The specific epithet refers to Denis Riek, who photographed a specimen in northern New South Wales, leading to the discovery. "Bazinga rieki" could not be placed in any known family or suborder of rhizostome jellyfish, so a new family Bazingidae was erected; it