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
Jumpin' Jellyfish Jumpin' Jellyfish Jumpin' Jellyfish is a Paratower, a parachute jump–style ride at Disney California Adventure at the Disneyland Resort in Anaheim, California and Tokyo DisneySea at Tokyo Disney Resort in Japan. The attraction's name comes from the jellyfish-themed parachute ride vehicles, the bubble and , kelp-themed towers. Jumpin' Jellyfish has a sister-themed attraction that opened in September 2001 at Tokyo DisneySea. This attraction is similar to that of the former Maliboomer, but scaled down to more child-sized proportions and rethemed. The Maliboomer required riders to be at least tall, whereas Jumpin' Jellyfish only requires riders to be at least .