Box jellyfish
Although the notoriously dangerous species of box jellyfish are largely restricted to the tropical Indo-Pacific region, various species of box jellyfish can be found widely in tropical and subtropical oceans, including the Atlantic Ocean and the east Pacific Ocean, with species as far north as California ("Carybdea confusa"), the Mediterranean Sea ("Carybdea marsupialis") and Japan (such as "Chironex yamaguchii"), and as far south as South Africa (for example, "Carybdea branchi") and New Zealand (such as "Copula sivickisi").
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."