Jellyfish's water content is as high as 95%, but it has internal organs and is a real animal, not condensed by water foam. Jellyfish are poisonous. It is a part of jellyfish, a branch of jellyfish, but not all jellyfish are jellyfish.
Jellyfish themselves contain toxins. When eating fresh jellyfish in coastal areas, they will be soaked in alum water in advance to remove toxins, so that jellyfish are not easy to melt.
Extended data:
Edible jellyfish:
Usually eat the most jellyfish head and skin. They are all cut from jellyfish and processed with salt and alum. After the jellyfish are fished ashore, they should be divided first, and the stinging jellyfish whiskers should be smoothed out.
First cut off the mouth and wrist of the jellyfish. This part is the sense of touch of jellyfish. The meat is thick and crisp. Fishermen call it "jellyfish claw", but at the dinner table, they call it jellyfish head.
Jellyfish head is often used to make cold dishes, and vinegar sting head is one of the most classic appetizers. In addition, it can also be used to braise in soy sauce or pour oil, because jellyfish head has a slightly lower water content and a strong taste, and with its cold and heat resistance, it can easily become a versatile ingredient.
Phoenix Net-Why do we all eat jellyfish skin and jellyfish head? Where is the body of jellyfish?