Editing Jellyfish (section)

=== Products ===
{{Main|Jellyfish as food}}
[[File:CantoneseJellyfish.jpg|thumb|left|Rehydrated jellyfish strips with [[soy sauce]] and [[sesame oil]]]]
[[Aristotle]] stated in the ''[[Parts of Animals]]'' IV, 6 that jellyfish (sea-nettles) were eaten in wintertime in a fish stew.<ref>{{cite book |last1=Aristotle |author-link1=Aristotle |author2=William Ogle (trans.) |title=Parts of Animals |volume=IV |page=6<!-- Part --> |url=https://books.google.com/books?id=8gBQDwAAQBAJ&pg=PT1566 |isbn=9782378989842 |date=2018 }}{{Dead link|date=April 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>

In some countries, including 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 harvested for food, mostly in southeast Asia.<ref>{{cite journal | last1=Omori | first1=M. | last2=Nakano | first2=E. | year=2001 | title=Jellyfish fisheries in southeast Asia | journal=Hydrobiologia | volume=451 | pages=19–26 | doi=10.1023/A:1011879821323| s2cid=6518460 }}</ref> Rhizostomes, especially ''[[Rhopilema]] esculentum'' in China ({{lang|zh|海蜇}} ''hǎizhé'', 'sea stingers') and ''Stomolophus meleagris'' (cannonball jellyfish) in the United States, are favored because of their larger and more rigid bodies and because their toxins are harmless to humans.<ref name="Hydrobiologia">{{Cite journal |author1=Hsieh, Y-H. Peggy |author2=Leong, Fui-Ming |author3=Rudloe, Jack | title=Jellyfish as food | journal=Hydrobiologia | volume=451| issue=1–3| pages=11–17| year=2001| doi=10.1023/A:1011875720415|s2cid=20719121 }}</ref>

Traditional processing methods, carried out by a jellyfish master, involve a 20- to 40-day multi-phase procedure in which, after removing the gonads and [[mucous membrane]]s, the umbrella and oral arms are treated with a mixture of [[table salt]] and [[alum]], and compressed. Processing makes the jellyfish drier and more acidic, producing a crisp texture. Jellyfish prepared 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.<ref name="Hydrobiologia" />

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.<ref name="Hydrobiologia" /><ref>{{cite book |title=The Encyclopedia of Marine Resources |url=https://archive.org/details/encyclopediaofma0000firt |url-access=registration |last=Firth |first=F. E. |year=1969 |publisher=Van Nostrand Reinhold |isbn=978-0-442-22399-1 }}</ref> Desalted, ready-to-eat products are also available.<ref name="Hydrobiologia" />