Jellyfish washed ashore have a very short window before they melt completely — which is exactly why fishermen process them on the spot rather than taking them home first. Jellyfish bodies are almost entirely water, meaning they dissolve and spoil within minutes of leaving seawater. Immediate skin removal separates the edible portions before they're lost entirely. Fresh jellyfish also carry natural toxins making fast handling a safety necessity. After collection, the pieces are cured in alum and salt to remove moisture, fix texture, and eliminate remaining toxins — producing the crispy jellyfish skin enjoyed across Asian cuisine.
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