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 that live in their tissues and part of their nutrition from captured zooplankton. However, the golden jellyfish are morphologically, physiologically, and behaviourally distinct from the spotted jellyfish. They are easily distinguished from the spotted jellyfish by the almost complete loss of spots on the exumbrella and the almost complete loss of their clubs, an appendage attached to the oral arms. Marine biologist Michael Dawson proposed that the golden jellyfish that inhabit Jellyfish Lake be classified as a subspecies ("Mastigias cf. papua etpisoni") of the spotted jellyfish living in the nearby lagoons. The species identification is uncertain (denoted by cf. in