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 jellyfish, "Stomolophus meleagris", along the southern Atlantic coast of the United States and in the Gulf of Mexico for export to Asia. Jellyfish are also harvested for their collagen, which is being investigated for use in a variety of applications including the treatment of rheumatoid arthritis. Aristotle stated in the "Parts of Animals" IV, 6 that jellyfish (sea-nettles) were eaten in winter time in a fish stew. In some countries, such as China, Japan, and Korea, jellyfish are a delicacy. The jellyfish is dried to prevent spoiling. Only some 12 species of scyphozoan jellyfish belonging to the order Rhizostomeae are