Product Name: Jellyfish

Chinese Name: 海蜇 (Hǎi zhé)

Scientific Group: Scyphozoa

Form: Salted / Dried / Processed

Color: Translucent white to light pink

Texture: Crunchy after soaking

Size: Variable pieces (5–20 cm typical processing size)

Processing: Cleaned, salted, and dehydrated

Moisture: Low (due to heavy salting)

Origin: Indo-Pacific / Southeast Asia

Storage: Frozen (-18°C) or salted storage

Shelf Life: 12–24 months (depending on processing)

Usage: Salads, cold dishes, seafood cuisine in Chinese and Asian markets