 Some large jellyfish species of the Rhizostomae order are commonly consumed in Japan, Korea and Southeast Asia. In parts of the range, fishing industry is restricted to daylight hours and calm conditions in two short seasons, from March to May and August to November. The commercial value of jellyfish food products depends on the skill with which they are prepared, and "Jellyfish Masters" guard their trade secrets carefully. Jellyfish is very low in cholesterol and sugars, but cheap preparation can introduce undesirable amounts of heavy metals.
