• Made from wild Rhopilema esculentum (edible jellyfish) — a coastal fishery species
• Head cut (oral arms), not bell — the prized crunchy section, trimmed chrysanthemum-style
• Traditional salt-cured preservation (salt ± alum); low-alum / alum-free option on request
• Distinct crisp, "snappy" texture after rehydration — ideal for cold dishes
• Not a crustacean or mollusc — a cnidarian aquatic invertebrate
• Long shelf life under salt; ships refrigerated or frozen per spec
• No artificial additives beyond curing salt

• Classic cold appetizer — tossed with vinegar, sesame oil, garlic, cilantro
• Asian salad and banquet starter
• Sushi / sashimi-adjacent crunch component (after desalting)
• Hot-pot dipping side (brief blanch)
• Foodservice pre-portioned, rehydrate-to-order format

• MSC — applicable. Jellyfish is wild-caught; an MSC claim is legitimate when sourced from a certified fishery.
• ASC / BAP / GLOBALG.A.P. — NOT applicable. These are aquaculture schemes; edible jellyfish is not commercially farmed. Any "ASC jellyfish" label would be a mislabel.
• Baseline HACCP / BRC / IFS / ISO 22000 / HALAL food-safety systems apply at the processing plant. Low-alum curing supports EU/US import limits.

• Store refrigerated (0–4 °C) or frozen per spec; the salt cure protects the product. Before use, rinse thoroughly, desalt in clean water (several changes, 1–2 h), then blanch briefly in boiling water (5–10 s) to set the crunch. Shelf life: 12+ months under proper salt-cured storage.

Q1. What species is this, and is "jellyfish head" the same as "jellyfish bell"? A. This is edible jellyfish Rhopilema esculentum, a wild coastal species. The product is the head — the oral arms / tentacle cluster — which differs from the bell. Both come from the same animal but are graded and sold separately; the head is the crunchier, higher-value cut. Always pin Rhopilema esculentum on the order to prevent substitution with lower-grade jellyfish genera.

Q2. Is it wild or farmed — and which certification applies? A. Edible jellyfish is wild-caught, so MSC applies (for certified fisheries). ASC / BAP / GLOBALG.A.P. do NOT apply — they are aquaculture labels and jellyfish is not commercially farmed. An "ASC jellyfish" claim would be a mislabel.

Q3. What HS code applies to salted jellyfish head? A. HS 0307.99 — "Other aquatic invertebrates" (the catch-all for non-crustacean, non-mollusc invertebrates). In China the 10-digit code is 03079990.90 (other frozen, dried or salted aquatic invertebrates), which explicitly lists salted jellyfish head. Do not use 0306.99 (that is for crustaceans, e.g. other salted crabs/shrimp) or 0307.32 / 0307.39 (those are molluscs — mussels / other molluscs). Jellyfish is a cnidarian, not a crustacean or mollusc. If the product is further prepared/preserved (canned, seasoned, heat-treated), the code shifts to Chapter 16 — 1605.63 (prepared/preserved jellyfish).

Q4. What does "chrysanthemum cut" mean, and how is it cured? A. "Chrysanthemum" is a trim style: the jellyfish head is shaped so the oral arms splay open like a chrysanthemum bloom after rehydration — a value-added presentation. The product is salt-cured (traditional salt, with or without alum) for preservation. We offer low-alum / alum-free curing to meet EU/US food-additive limits. Rehydrate, desalt and briefly blanch before service.

Q5. What grades and specs are offered? A. Graded by piece count per kg (e.g. 8–15 pieces/kg, A/B/C levels), salt content, and chrysanthemum trim quality. 100% jellyfish head, curing-salt only. OEM, private label and custom spec supported.