Sea Cucumber

Sea Cucumber

Sea cucumbers are marine animals which are regarded as delicacies in most cultures in East and Southeast Asia. They are found in a number of dishes and can be used in fresh or dried form. In most dishes they have a slippery texture. Common ingredients that go with sea cucumber dishes include winter melon, dried scallop, kai-lan, shiitake mushroom, and Chinese cabbage. In Chinese cuisine they are often used as an ingredient in soups or stews.

Those destined for food are traditionally harvested by hand from small watercraft. They are generally dried for preservation, although a fresh form can be used for cooking. Dried sea cucumbers must be rehydrated by boiling and soaking in water for several days.

The preparation of fresh sea cucumber is complex due to them having little to no taste, being full of sand and having a remarkably fishy smell. For these reasons, it is also the most difficult ingredient to prepare well. Much of the preparation of fresh sea cucumber goes into cleaning and boiling it, then stewing it in meat broths and extracts to infuse each one with flavour.

Chinese folk belief attributes male sexual health and aphrodisiac qualities to the sea cucumber. It is also considered a restorative for tendonitis and arthritis.