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 They remain in still waters until the tide rises, ascending and allowing it to sweep them back into the bay. They also actively avoid fresh water from mountain snowmelt, diving until they find enough salt. Jellyfish are hosts to a wide variety of parasitic organisms. They act as intermediate hosts of endoparasitic helminths, with the infection being transferred to the definitive host fish after predation. Some digenean trematodes, especially species in the family Lepocreadiidae, use jellyfish as their second intermediate hosts. Fish become infected by the trematodes when they feed on infected jellyfish. Fisheries have begun harvesting the American cannonball