Sea Cucumber (Chinese: 海參 / 海黃瓜 / 海鼠 / Hai Shen) is echinoderm from the class Holothuroidea. There are over 900 species of sea cucumbers globally, with the Indian Ocean and Western Pacific regions being the most abundant and largest resource areas. Dried sea cucumber is a processed product of fresh sea cucumber, with nutrients that are easily absorbed by the human body. It also offers easier storage and transportation.
Sea cucumber is revered as one of the 'Eight Treasures' among various precious mountain and sea delicacies.
Sea cucumber is not only a delicacy, it is also a valued medicinal ingredient. Research has shown that sea cucumber is a high-protein, low-fat, low-cholesterol food. It offers numerous health benefits when consumed regularly. These benefits include:
Also known as red sea cucumber, it belongs to the medium-sized category and is primarily distributed along the coastal waters of North America on the east coast of the Pacific. It is found both in the United States and Canada. Unlike other sea cucumbers, the lightly dried red sea cucumber not only has the taste of seawater but also emits a subtle mellow fragrance. The Alaska red sea cucumber is regarded as the king of sea cucumbers. It features wide, thick, and plump tendons, a fatty body wall; the texture is firm without any bitterness, the flesh is fragrant and sticky, the cut is fine, neat, and even, and the taste is delicious.
Mexico Dried Sea Cucumberhas densely packed tube feet, a large and firm sandy mouth. Its flesh spines are clear and upright, and the spines are not sharp. It features wide, thick, and plump tendons, and a fatty body wall; the texture is firm without any bitterness, the flesh is fragrant and sticky, the cut is fine, neat, and even, and the taste is delicious.
Sea cucumber is a highly nutritious food with a rich texture and delightful flavor, making it a signature dish at Chinese-style weddings and banquet tables. However, it might be a challenge to cooking enthusiasts when they rehydrate dried sea cucumber. Fortunately, the process is straightforward to master.
Pour purified water into a clean, oil-free container. Add the dried sea cucumber, ensuring the water covers it completely.
Place the container in the refrigerator’s cooling section and soak for 36-72 hours, changing the purified water 1-2 times daily until the sea cucumber can be easily bent at a wide angle.
Cut along the belly of the sea cucumber to open it, remove the mouth at the head, and cut the white tendons attached to the inner walls (these tendons are nutritious and edible).
Thoroughly rinse the inside of the sea cucumber.
Place the sea cucumber in a pot and add water until it is 2-4 inches above the sea cucumber. Bring the water to a boil over medium heat, then reduce to a simmer for 10-30 minutes.
Turn off the heat and keep the pot covered until the contents cool completely. If not fully softened, continue to steam or simmer on low heat for another 10-30 minutes until fully softened.
After boiling, soak the fully rehydrated sea cucumber in cold water and store it in the refrigerator. Ensure the water is about 4 inches above the sea cucumber.
Change the water daily and soak for 2-3 days to complete the process.
Ensure all preparation is done in an oil-free environment
Adding some winter melon peel or pineapple peel to the soaking water can make the sea cucumber easier to clean
The specific soaking time may vary depending on the type and size of the sea cucumber
Disclaimer: The content above is for nutritional education purposes only and is intended for consumer learning and reference. The information does not represent the effectiveness of any product. Consumers are advised to make purchases rationally. This product is not intended to replace medicinal treatments.