Jellyfish canal. Cilia in these canals circulate the fluid in a regular direction. The box jellyfish is largely similar in structure. It has a squarish, box-like bell from each of the four lower corners of which hang a short pedalium or stalk which bears one or more long, slender tentacles. The rim of the bell is folded inwards to form a shelf known as a velarium which restricts the bell's aperture and creates a powerful jet when the bell pulsates, allowing box jellyfish to swim faster than true jellyfish. Hydrozoans are also similar, usually with just four tentacles at the edge
Jellyfish this way retain 7–10% of their original weight, and the processed product consists of approximately 94% water and 6% protein. Freshly processed jellyfish has a white, creamy color and turns yellow or brown during prolonged storage. In China, processed jellyfish are desalted by soaking in water overnight and eaten cooked or raw. The dish is often served shredded with a dressing of oil, soy sauce, vinegar and sugar, or as a salad with vegetables. In Japan, cured jellyfish are rinsed, cut into strips and served with vinegar as an appetizer. Desalted, ready-to-eat products are also available. Pliny the Elder reported