Chondrichthyes
Chondrichthyes nervous system is composed of a small brain, 8-10 pairs of cranial nerves, and a spinal chord with spinal nerves. They have several sensory organs which provide information to be processed. Ampullae of Lorenzini are a network of small jelly filled pores called electroreceptors which help the fish sense electric fields in water. This aids in finding prey, navigation, and sensing temperature. The Lateral line system has modified epithelial cells located externally which sense motion, vibration, and pressure in the water around them. Most subspecies have large well-developed eyes. Also, they have very powerful nostrils and olfactory organs. Their inner ears consist of 3 large semicircular canals which aid in balance and orientation. Their sound detecting apparatus has limited range and is typically more powerful at lower frequencies. Some subspecies have electric organs which can be used for defense and predation. They have relatively simple brains with the forebrain not greatly enlarged. The structure and formation of myelin in their nervous systems are nearly identical to that of tetrapods, which has led evolutionary biologists to believe that Chondrichthyes were a cornerstone group in the evolutionary timeline of myelin development.
Jellyfish as food
In China, some species of jellyfish in the Rhizostomae order caught in coastal areas have been utilized as a source of food and ingredient in Chinese cuisine for over 1,700 years. Cannonball jellyfish ("Stomolophus meleagris") and jelly blubber ("Catostylus mosaicus") are edible species of jellyfish. When live, the cannonball jellyfish contains toxins that can cause cardiac problems in animals (including humans). "Rhopilema esculentum" and "Rhopilema hispidium" are edible jellyfish, and are the most common ones consumed in China, Japan and Korea. Additional edible jellyfish species include "Aurelia aurita", "C. orsini", "Dactylometra pacifica", "Hispidium spp.", "Lobonema smithi", "Lobonemoides gracilis" and Nomura's jellyfish ("Stomolophus nomuria"). Desalted ready-to-use jellyfish are low in calories and contain hardly any fat, about 5% protein and 95% water. They do not have much flavor, and may be used to add additional texture and mouthfeel to various dishes. In some areas of Asia, jellyfish is "associated with easing bone and muscle pain."