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 from mild discomfort to extreme pain and death. Most jellyfish stings are not deadly, but stings of some box jellyfish (Irukandji jellyfish), such as the sea wasp, can be deadly. Stings may cause anaphylaxis (a form of shock), which can be fatal. Jellyfish kill 20 to 40 people a year in the Philippines alone. In 2006 the Spanish Red Cross treated 19,000 stung swimmers along the Costa Brava. Vinegar (3–10% aqueous acetic acid) may help with box jellyfish stings, but not the stings of the Portuguese man o' war. Salt water may help if vinegar is unavailable. Rubbing wounds, or