Haiyan Bao's wing belly is listed as one of the "Eight Treasures" and is a well-known delicacy in Chinese cuisine. It has the function of nourishing the kidneys and nourishing the blood and sperm, and has countless fans in China. In the world, it is definitely a super heavyweight ingredient. Therefore, Xiaobian today desperately wants to pick up the world's most famous sea cucumbers, share with friends, if there are mistakes and omissions, but also hope that the gods will correct.
Canadian Red Sea Cucumber
Also known as Pacific sea cucumber. The sea cucumber from B.C., Canada, is a distinct and special variety consisting of two parts, a tough epidermis and a thick layer of muscle connected by five tendons. These sea cucumbers are commonly referred to as large red sea cucumbers or giant red sea cucumbers, and their body color is usually red or dark brown. These sea cucumbers are produced throughout bc's coastline, and the average length of commercially harvested sea cucumbers is 30-40 cm. The skin of sea cucumber has extremely high health and nutritional value, and the market demand is very high. The muscle part can be used to cook a variety of beneficial and delicious dishes.
Red ginseng longitudinal muscle (sea cucumber tendon) is particularly developed, is the most developed of all sea cucumbers in the world, more than 80% of the nutrients in sea cucumbers come from sea cucumber tendons, commonly known as "osmanthus mussels". Osmanthus mussels are made from the muscles and parts of the body wall directly removed from the fresh ginseng body wall, which preserves the nutrients of the sea cucumber body wall to the greatest extent. Osmanthus mussel is the most precious nutrient in the body of sea cucumber, is the main component of sea cucumber anti-cancer, anti-cancer Many people confuse osmanthus mussel and guifei mussel, in fact, the two are not as good as the wind and cattle, there is no blood relationship, in order to avoid confusion, so there is a need to clarify.
The advantages and disadvantages of sea cucumbers can be judged by the "sea cucumber tendons" in the sea cucumber body, and the thicker the sea cucumber tendons, the more it means that the sea cucumbers are older and the quality is better. The "sea cucumber tendon" in the domestic farmed sea cucumber is rare, and the "red tendon" in the wild sea cucumber from the Arctic Ocean of Canada is very obvious, and the content of the anti-fatigue natural substance "arginine" contained in it is also much higher.
Australian sea cucumber
There are a large number of sea cucumbers from all over the world on the market, and the fish and dragons are mixed, and the rivers and lakes are extremely deep. It is difficult to distinguish between true and false people who have just come into contact with sea cucumbers, and there is no way to start. But wild sea cucumbers grown in Australia's nutrient-rich, pollution-free waters are the purest.
Sea cucumbers are so famous in Australia that they are almost ubiquitous on the Great Barrier Reef and are often overlooked. There are more than 1,500 species of sea cucumbers worldwide, and about 200 species are found in Australian waters. The Great Barrier Reef is home to an astonishingly rich variety of sea cucumbers.
Sea cucumbers belong to the echinoderm family, which also includes starfish and sea urchins. The relationships of the sea involved with other animals are not obvious from the outside, unless you look at the inside of their bodies. Sea cucumbers get oxygen in an unusual way – they breathe in their anus! Not only that, but they have an unusual symbiotic relationship with a small species of fish called pearl fish, which also inhabit their anus. During the day, these small fish spend a comfortable day in the body of the sea cucumber, and at night, when the sea cucumber begins to breathe, they go out in search of food. When dawn comes, they return to the body of the sea cucumber again.
Australian large black ginseng
Sea cucumbers were one of Australia's earliest exports, even before Europeans landed in Australia. There is strong evidence that the Maca people collect sea cucumbers in large quantities, and that sea cucumbers have been a traditional delicacy in Asian markets for thousands of years. After boiling, sea cucumbers are left to dry in the sun, which makes them easier to transport and then used to stir-fry and make soup. They are also thought to have a strong medicinal effect and have been used to treat arthritis, whooping cough and high blood pressure. Legend has it that sea cucumbers also have an aphrodisiac effect, and recent studies have shown that collagen extracted from sea cucumbers has an anti-aging effect on humans. For these reasons, sea cucumbers have the potential danger of overfishing around the world. Some of the ongoing studies have found ways to raise sea cucumbers in captivity and may be promoted in overseas markets. The picture below shows the lightly dried Australian large black ginseng.
Australian large black ginseng from around Australia's small islands, its nutritional value is extremely high, high in protein, low in fat and free of cholesterol. Modern medical research believes that the consumption of large black ginseng has an auxiliary effect on the treatment of hypertension, coronary heart disease, hepatitis and so on. In addition, because large black ginseng does not contain cholesterol, patients with arteriosclerosis and hypertension can eat it with confidence.
Australian black ginseng has the excellent characteristics of no spicy taste, no sand and stone, no smoke taste, no alkali taste, elasticity and delicate taste. The meat is thick, the shrinkage rate is only 5-10%, only need to be refrigerated for preservation, the cooking time does not need to be too long, it only takes 5-8 minutes to taste, and the loss rate is zero. Meat is elastic, tender, preservation time only need to be preserved in ice water, (every two days to change 1 ice water, can be stored for 15 days) can be changed, ready to cook, do not have to wait until after thawing like other sea cucumbers to cook, if self-made there is a 20 to 30% loss, the use of Australian black ginseng is no need to worry.
Australian black ginseng proprietary common sense: 1, killing ginseng method: put the ginseng cut into the water in a smooth palm manner, and buckle the intestine with the finger (thumb, index finger). 2, if the ginseng is too hard, then the water boiled for 2 to 3 minutes to become soft, remember not to get close to the oil, and salt so as not to affect the length of the sea cucumber. 3, according to the needs of each dish to decide the operation details: a, if you need to be soft: blanch for 5-8 seconds (water temperature 100 degrees). b, if you need to be hard: fry for 3-5 seconds (oil temperature 120 degrees).
Sea cucumbers are said to have appeared during the Precambrian period and have a history of more than 600 million years, making them the earliest living species. Sea cucumbers and shark fins, abalone, dried scallops, etc. are one of the world's eight treasures of water, with high nutritional value. In recent years, with the enhancement of people's awareness of environmental protection and health, the demand for shark fin and abalone foods has begun to decrease, and sea cucumbers have increasingly become a food that tends to be consumed by the masses. China was the first country in the world to eat sea cucumbers. As early as the Three Kingdoms period, wu guo shen ying's "Chronicle of Foreign Objects in the Sea", there is a record of eating sea cucumbers: "The flesh of the earth, just black, such as a child is large, five inches long, with an abdomen, no mouth, and thirty feet." Moxibustion. "Because at that time, I did not master the cooking technique, only roasted with fire - "hot", and could not appreciate its delicious taste, so I gave it a very cheap name - "earth meat". In the Ming Dynasty, the nutritional value of sea cucumbers was gradually recognized. Sea cucumber has traditionally been considered a valuable tonic.
The "Five Miscellaneous Tricks" said: "Sea cucumber is sweet and warm, non-toxic, can replenish the stomach, generate blood, cure rest and cure ulcers and maggots." The "Materia Medica" of the Qianlong period of the Qing Dynasty also said that sea cucumber has the effect of "replenishing the virtuous and refining, aphrodisiac and curing wilting". Nowadays, many countries in the world, such as Korea, Japan, and Europe and the United States, love to eat sea cucumbers, and their origins are all passed down from Our country.
Recommended dish: Abalone Sauce Australian Ginseng. Each strip of black ginseng can be produced originally, or it can be cut into segments and produced in bits. The position is generally 100 grams of large black ginseng. Authentic Australian large black ginseng has a pure taste, fresh and soft sticky, and is a healthy food with high protein and low fat.
Recommended dish: Shrimp large black ginseng. The black light is shiny, the texture is soft and crisp, and the fresh juice is thick. 1 black ginseng (about 300 grams after water), 10 grams of shrimp (dried shrimp), 150 grams of broccoli, 50 grams of carrots. Seasoning: 300 grams of soup, 3 grams of abalone juice, 3 grams of sugar, 8 grams of monosodium glutamate, 5 grams of green onion and ginger pieces, 5 grams of rice wine, 10 grams of wet starch, 15 grams of shallot oil. 1) Wash the original large black ginseng with water repeatedly, put it into a colander to drain the water, put the wok on the high heat and scoop in the lard, when the oil is 80% hot, put the black ginseng skin upward into the oil pan and fry, about ten seconds later, pour out the oil to drain the oil; 2) Use the original pot to put the green onion oil, put the large black ginseng skin up into the pot and add cooking wine, soy sauce, sugar, sauce color, broth, sprinkle the shrimp evenly on top of the big black ginseng, and boil it with high heat; 3) Put it into a porcelain bowl, steam it for about half an hour, and take it out when the big black ginseng is soft. Push into the hot wok, cover and simmer over low heat for 4 minutes, then place the large black ginseng in the basin with the skin facing upwards; 4) The original juice in the pot is covered with water powder, add the shallots, drizzle with shallot oil, and pour on the noodles of the black ginseng.
Australian wild green ginseng
Green thorn ginseng, commonly known as square ginseng and square ginseng, is one of the square ginseng. It grows within coral reefs or at the bottom of lagoons. The body is a quadrangular shape common to square ginseng, and is generally 30 cm long. The body is thick green or black-green, the apex of the flesh spines is orange-yellow or orange-red, the base of the tentacles is off-white, the ends are gray-black, and the tube feet are gray-black. There are many ventral tubes and feet, arranged in 3 longitudinal bands, with a wide central band. The mouth is large, slightly off the ventral surface, and there are 20 tentacles around it. The dried body is slender and square cylindrical, grayish yellow, with 4 rows of spines on the surface of the body and a small disc on the ventral surface. Green ginseng is one of the important economic ginseng in China, its nutritional value is second only to ginseng, the flesh is fat, the dry ginseng yield is high, and every 500 grams of dried ginseng can produce 3250-3500 grams of water ginseng.
Australian wild green ginseng. This is one of Australia's most prized species and lives in the waters of northern Australia.
Australian topaz ginseng
Australian topaz ginseng lives in the waters of northern Australia and is the best quality of light ginseng, topaz ginseng is cylindrical in shape, the ventral surface is slightly flat, earthy yellow, and there are many wart-like protrusions on the back. The saponin content in topaz ginseng is higher than that of ginseng, the acidic mucopolysaccharide is moderate, the medicinal value is better, and it is more suitable for middle-aged and elderly people and frail patients. Its quality is excellent, and the taste is smooth and elastic.
Australian plum ginseng
Australian plum ginseng produced in the northern seas of Australia, plum ginseng often inhabits the coral sand bottom of 20-45 meters deep and a small number of seagrasses, belongs to the deep sea cucumber, feeds on small organisms, swallows sea sand, and then digests and absorbs the microorganisms inside, so the nutrition is relatively rich, the medicinal value is very high, it is both a tonic, but also can assist in the treatment of diseases and anti-cancer, has a certain anti-aging effect, contains higher protein, minerals are also richer, and does not contain cholesterol, is the ideal tonic.
Australian sand ginseng
Sand ginseng is produced off the northeast coast of Australia, a pristine deep-sea sea surrounded by the islands of New Guinea, solomon islands, and new Great Britain. This sea area is known as the "Jinshan Sea Area" in the seafood industry. The warm equatorial current and the Antarctic cold current meet here, and the natural ecological environment is excellent. The two currents bring abundant nutrients, making this area famous for producing the world's top sea cucumbers, shark fins and other seafood. Australian sea cucumbers grow in the low-temperature deep-sea waters of about 30 to 60 meters in the "Jinshan Sea Area". Excellent current conditions provide a variety of foods needed for sea cucumber growth; deep water and low temperatures make sand ginseng grow longer and contain more nutrients.
Wild Australian sand ginseng is captured and processed using the world's most advanced light drying process, without adding any salt, sugar, ash and chemical additives. This scientific green technology greatly preserves the nutritional value of sand ginseng. After the natural light drying process, the Australian wild sand ginseng has a cylindrical shape, slightly pointed at both ends, a translucent amber belly, a black back and a horizontal fold, and the dried sea cucumber can be sent six to nine times per kilogram, and the edible taste is smooth and soft without odor.
The scene after the sand ginseng bubbles
Australian bald ginseng yellow baldness
Australian bald ginseng, scientific name rough sea cucumber, is produced on the northeast coast of Australia and grows in the original deep sea sea surrounded by islands in the South Pacific Ocean at a depth of about 30-60 meters. Because it lives in the deep water and low temperature area of the sea, the meat is thicker, cooked and peeled to form a bald shape, hence the name "bald ginseng". Bald ginseng, to be precise, is not a certain kind of sea cucumber, bald ginseng is divided into bare ginseng (also known as sand ginseng), bald ginseng, sand bald ginseng, the best produced in Australia, followed by the Philippines, Indonesia, Vietnam.
Australian light dried bald ginseng
It is produced in the north-east coast of Australia by the islands of New Guinea, solomon islands, New Great Britain and other South Pacific islands and surrounded by pristine deep seas.
Due to the growth in the "Jinshan Sea Area" about 30-60 meters of deep-sea cold waters, excellent current conditions provide a variety of foods needed for sea cucumber growth, deep water and low temperature make the growth period of Australian bald ginseng longer.
Compared with the yellow and Bohai sea ginseng, Australian bald ginseng is more nutritious, in addition to the slightly lower protein content, other nutrients such as sea cucumber saponins, acidic mucopolysaccharides, chondroitin and other content are higher than yellow and Bohai sea thorn ginseng, of which the acidic mucopolysaccharide content of sea cucumber is as high as 23%, close to twice that of ginseng. The highest content of mucopolysaccharides in sea cucumbers is known in the world, so its health care effect is better, and its therapeutic effect on diabetes and cardiovascular and cerebrovascular diseases is more obvious.
Because its place of origin does not like to eat sea cucumbers, the price is slightly lower than that of thorn ginseng in China's waters.
Australian dried ginseng
The effect after foaming
Canadian Arctic sea cucumber
Arctic ginseng belongs to the class of thorn ginseng, produced in the cold water about 30 feet underwater in the North Atlantic Ocean of Canada, the maximum water temperature of the surface of the water does not exceed 14 degrees, the winter is frozen, inaccessible all year round, and there is no pollution from industrial agriculture and human activities. Sea cucumbers grown in such an environment do not contain any contaminants in their bodies and are grown for a long time.
Canadian Arctic sea cucumber (foaming)
Canadian ginseng skin
Origin and processing of sea cucumber skin: Sea cucumber skin, also known as: ginseng skin, is a simple processing of sea cucumber. Went to the internal organs, in the drying process, has removed the sea cucumber head and tail, teeth, internal organs, only retained the sea cucumber inner wall meat and sea cucumber tendons, the weight of these removed sea cucumber parts accounted for more than 1/3 of the entire sea cucumber weight, and in the drying process is not finished, do not add any preservatives, colorants, gelatin or other. This results in more thorough drying and a longer shelf life. At present, the main ginseng skins on the market are Russian ginseng skin, Canadian ginseng skin, Chilean ginseng skin, and ulovarian ginseng skin.
Vietnamese fruit ginseng
Product origin from Vietnam. This is a very rare sea cucumber. Its shape is very similar to the fruit on the tree, so it is named deep sea fruit ginseng. There are about 50 ginseng per 1 kilogram. Fruit ginseng generally grows in the reef at a depth of 1000 meters on the seabed. It has a strong adsorption force, very strong adsorption on the edge of the reef wall, and it is difficult for the seabed torrent to wash the ginseng off the reef. Fruit ginseng has excellent aphrodisiac and kidney nourishing effect. It is a truly rare deep-sea seafood that is rare in the market.
Before production, follow the hair increase method of dried sea cucumber. 1． Select an appropriate amount of dried finished ginseng in a container, wash the salt on the surface of the ginseng, and soak it in cool water. (Change the water 1 to 3 times a day, taste it after 2 to 3 days, and feel that the water is not salty) 2. After soaking to reach wet and soft, fish out and cut the back of the ginseng with a sharp knife (the original opening),
Remove the oral cavity (commonly known as teeth, i.e. calcareous) and the internal tendons of the dirty walls. Soak in a warm container in hot water at 100 °C for 6 to 8 hours, then gradually reduce to the natural temperature. 3 ． Pour out the soaked ginseng, cool and replace the pure water in the refrigerator, 0-8 ° C rise, 24-36 hours after eating, the storage period is within - weeks is appropriate, it is best to change the water once a day for consumption.
Recommended dish: Sashimi deep sea fruit ginseng Abalone deep sea fruit ginseng. Abalone deep sea fruit ginseng: fruit ginseng meat is crispy, mellow and delicious, delicious taste. Enjoy it with abalone juice for a unique flavor and a great taste.
South African sea cucumber
Japan Hokkaido Wild Sea Visit
The main production area of Japanese sea cucumbers is in Hokkaido. Hokkaido accounts for one-fourth of the domestic sea cucumber market, and Hokkaido is the largest sea cucumber producer in Japan. Natural dried sea cucumbers from Hokkaido are one of the premium ingredients. Because of the protruding sharp features of the body, it is considered to be a high-quality sea cucumber produced in Hokkaido. It is dried to about 10 cm using natural light and heat on a fixed net, and sea cucumbers from Hokkaido are one of the highest ingredients alongside dried abalone and shark fin soup. The main production areas of sea cucumbers from Hokkaido are Wakkanai City, Sapporo City, Nemuro City, and Hakodate City.
The best source of Japanese sea cucumbers is in Hokkaido, mainly because of the clean water quality of the production area. Of course, the processing technology is an excellent means to ensure quality.
The whole process of light dry sea participation: after the female workers remove the internal organs, the workers who cook the ginseng put the ginseng in fresh water and boil it, 15 minutes after opening the pot, cool it, and then put it in the cold storage for two months, and then blow in the sea breeze and sunlight on the seashore, and dry naturally. The difference between lightly dried sea cucumber and pull tank salt sea cucumber is that after boiling water, a certain amount of salt water should be added to the water. Therefore, the yield rate of light dried sea cucumber and pull tank salt sea cucumber is not the same, light dried sea cucumber is high, and pull tank salt sea cucumber is low. In contrast, the price of lightly dried sea cucumber is higher than that of salt sea cucumber. In pursuit of competitiveness, some processors or middlemen add salt or sugar to their work in the dry sea, or worse, some chemicals. In recent years, eating sea cucumbers in China has become a fashion, everyone thought that sea cucumbers can be fitness or beauty, but if you eat sea cucumbers with chemicals added, is it not chronic to eat poison?
Hokkaido produces naturally dried sea cucumbers and grows in the south of hokkaido's Jidan Peninsula.
Japanese sea cucumbers are graded as Premium AAA Grade Premium A Grade B Grade AB. The dimensions are divided into: L, M, S
Dried sea cucumbers produced in Japan Depending on the region, the number of ginseng thorns varies from more to less in order of Hokkaido > Kanto > Guanzhong > Kansai. The price of the product is also from Hokkaido> kanto> the order of guanzhong > kansai production from the highest to the end. The hardness of the body spines of sea cucumbers after water development is also from Hokkaido to Kanto> Guanzhong> Kansai > order, and the hardness decreases accordingly. Japanese sea cucumber has always maintained a process without additives, with the best processing rules of lightly dried sea cucumbers, which surprises you, the processing process is not complicated, but all handmade and natural.
Kanto ginseng
Japanese red ginseng, also known as Kanto ginseng, is a kind of thorn ginseng, small in size, solid in flesh, tender and smooth in the mouth, and full of elastic taste. Six rows of spines are evenly arranged on the back of the body, and the ventral surface is relatively flat, showing a grayish-black color. Japanese red ginseng is mainly produced in Hokkaido, Japan, and due to its slow growth, its yield is very low, and it is recognized as a ginseng species with high nutritional value in the world. When soaking Japanese red ginseng, it should be noted that it has more impurities attached to it, so it is best to soak it for a few days with hot water added with baking soda until the ginseng body becomes soft, and then wash the sediment and impurities on the ginseng, if it is not cleaned, it is easy to have a bitter taste.
Sea cucumber in Aichi Prefecture, Japan
Sea cucumbers from Aichi Prefecture, Japan, belong to Kansai ginseng. Kansai ginseng, like Kanto ginseng, is a common name for sea cucumbers produced in Japan. The difference is that Kansai ginseng has few thorns, and the more obvious is two rows, while the Kanto ginseng is more numerous, usually six rows. Kansai ginseng is produced in the Osaka area of Japan, and Kanto ginseng is produced in the waters north of the Kanto region up to Hokkaido.
Japanese Kansai ginseng
Japanese Kansai sea cucumber, produced in The Kansai region of Japan (south of Osaka), grows in areas with low sea temperature, fewer microorganisms in the sea, and it takes many years for sea cucumbers to grow into ginseng, so the nutritional value of sea cucumbers is extremely high.
The picture below shows the Kansai ginseng sold in the Chinese market
Hokkaido Funakaiwan Sea Visit
Sea cucumbers are produced in Ise-Shima, Japan
Ovaries of sea cucumbers
The sea cucumber ovary, also known as the sea rat, is regarded by the Japanese as one of the three major cuisines in the world. In Japan, sea cucumbers from Hokkaido, Kansai, and other regions are mainly sold to Chinese. The most consumed by Japanese people is the "ovaries" of sea cucumbers. In Japan, it is known as sea rat seed, also known as mouth, and is the ovarian product of sea cucumber. In the cold winter, sea cucumbers lay their eggs around the Noto Peninsula. Catch the future to take out the internal organs and ovaries, empty shells to make sea cucumbers, internal organs to make sea rat intestines, the ovaries are unfolded, several pieces stacked together, hung up to dry, it is said that at least a dozen sea rats to make a sea rat. Made into a triangle, much like the pluck of a sand string, also called "pluck". Sea cucumber ovaries made in this way are expensive.
The method of eating this item is very simple, roasted with fire and then drunk, the sake is Japanese sake, but if you don't drink it, you may not be able to compliment the taste. The sea cucumber ovaries have a slightly salty taste. It wasn't salt, it was the smell of the sea. Whether one of the three treasures is sea rat intestines or sea rats, the Japanese have different opinions, probably because they rarely eat them. Japan's oldest medical book, The Healing Heart, says that raw sea rats cannot be eaten with eagles, "making the intestines cold and yin". It is said that eating sea cucumber ovaries is a special delicacy that nourishes yin and yang. So it applies to both men and women.
Fiji sand ginseng
Fiji sand ginseng is produced in the tropical waters of the Fiji Islands.
Fijian leopard ginseng
Produced in the waters off the Fiji Islands, it is dark grey on the back, with yellow serpentine markings, arranged in irregular vertical rows, living on the sand bottom of tropical coral reefs with a small number of seagrasses, water depths of 6-18 meters, slightly larger. Fiji and Mexican ones are all sea eggplant, not ginseng, have no tonic value, and are worthless in the early years. In recent years, many merchants have been mongolians of this kind of sea cucumber. This price is cheap and only suitable for restaurants to produce special sea cucumber dishes. Personal tonic needs are not recommended to consume.
Tiger ginseng
Tiger ginseng is a type of sea cucumber because of its spotted skin, much like tiger skin hence the name. And this sea cucumber has no thorns, so it is different from our general meaning of sashimi. At present, this kind of sea cucumber has a large market in the south. Generally speaking, this sea cucumber is mostly wild and rarely farmed. And it is widely distributed in North America, Japan, and other places. The nutritional value is the same as the sea thorn ginseng we are familiar with, and because the sea thorn ginseng is currently farmed and wild, the price is uneven. However, the price and supply of tiger ginseng is relatively stable.
Mexican lumbar ginseng
Mexican waist ginseng, because the shape of the bend similar to the waist named waist ginseng, and because of the abalone like abalone called abalone ginseng. It is found on the Pacific coasts of Mexico, Central America and South America. Mexican ginseng grows in the Deep Sea in the Gulf of Mexico at a depth of about 15 meters.
Turkish rice ginseng
Turkish rice ginseng, also known as Nagasaki ginseng, rice ginseng is not necessarily Nagasaki ginseng, there is also Turkish ginseng, but the price is more expensive than Nagasaki ginseng. It is divided into whole black rice thorn ginseng, white striped rice thorn ginseng, and pimple rice thorn ginseng. Gnocchi is a kind of rice thorn ginseng, its name is because the thorns on its body are knotty and named, due to the rough processing, so the price is cheaper than the other two kinds of rice ginseng, Turks, Norwegians do not eat sea cucumber eating habits, sea cucumber resources are extremely rich, 100% are wild, no breeding costs, only processing and transportation costs, so the price is less than half of the domestic ginseng.
American small meat ginseng
The growth cycle of small ginseng in North America is long, taking about 6-8 years or even longer, and the nutrients accumulated in the sea cucumber are also abundant. It lives in deep water below 10 meters in the northern Atlantic Ocean, is inaccessible and pollution-free. It freezes in winter and the maximum temperature in summer does not exceed 14 degrees. Grown in the wild environment, the sea cucumber produced is large, thick skin, soft and sticky flesh, no fishy taste, rich in nutritional value, high value of medicinal therapy and food supplement, and the abalone produced is large, fat and thick skin. However, this ginseng is widely distributed, and it is also distributed and commercially fished in other seas. From North America to South America are distributed, due to the international name of the sea cucumber has a certain confusion, so different countries are called differently, although its protein content is low, but other active substances are high, so it has a certain therapeutic effect.
American star angustifolia
American small black ginseng
Small black ginseng, produced in the Pacific Waters of the Americas, is widely distributed in the sea area, from Canada to Peru, without domestic and industrial pollution. Its growth cycle is 3-15 years, and the accumulation of nutrients and active substances is excellent, higher than that of ginseng grown in the Yellow Sea and Bohai Sea. Small black ginseng is rich in nutrients, rich in a variety of rare amino acids, vitamins and trace elements, etc.; fat content of about 2%, polysaccharide content of 31.03%, does not contain cholesterol, has a unique medicinal value. It is listed as the sea cucumber with the highest polysaccharide content on the sea cucumber market today.
Tiger ginseng
Tiger ginseng grows on the rocky bottom of the coral region of Oceania, where seaweed is lush and the water flow is stable and pollution-free. Tiger ginseng has the effect of improving human immunity and anti-cancer and sterilization, promoting human cell metabolism, and has the effect of nourishing the eyes. This ginseng has the main characteristics of large, dark body, thick flesh and strong taste, and the market has specially issued frozen tiger ginseng for sale. However, since the production process of sea cucumbers has a significant impact on the quality of quality, it is still recommended to buy light dried products.
Tiger ginseng is also produced in the Solomon Islands, an island nation in the South Pacific Ocean, located northeast of Australia, to the east of Papua New Guinea, and is a member of the Commonwealth.
Mexican golden ginseng
The thorn king is also called golden ginseng, including golden thorn and platinum thorn, which is significantly more than the topaz ginseng thorn.
Origin: Waters near the Gulf of Mexico. A kind of golden ginseng, its color is lighter, and the dried sea cucumber after processing appears yellow, just like the color of gold, hence the name. After the hair is good, the golden ginseng has a white flesh, a sticky taste, and a cheap price. Suitable for restaurants.
Bulbophyllum
Ball ginseng is mainly produced in the Indian sea, the body is short and round, with black, smooth taste, suitable for stir-frying, brewing and other cooking methods. Dried products are pure dry, strong, thick and firm flesh, crisp, wrinkle-free, and neat knife edges. The rate of ball ginseng is not high, and generally 500 grams of dried products can only get 2250 grams of ginseng after the hair increase.
This is the ball ginseng, from the appearance, this ginseng is irregular ball round, the appearance is black, the origin of the Indian sea of the ball ginseng is better, the ball ginseng has a smooth taste, can be used for stir-frying, decoction and other cooking methods to produce dishes. In terms of quality, the dried products of bulbous ginseng should be crisp and pure dry and full, the appearance is wrinkleless, the knife edge is neat and the flesh is solid and thick. Under normal circumstances, the rate of grape ginseng is not high, and the dried ginseng product with a weight of 500 grams can only get about 2300 grams of ginseng after being raised. Vietnamese ginseng is also known as fruit ginseng, which is named because it looks like a fruit and has a very crisp taste.
The picture below shows the bulbous ginseng that has been bubbled
Sea cucumber flowers
Sea cucumber flowers, also known as sea cucumber eggs, because of their rarity and high nutritional value, the taste is fresh and fragrant, the taste is smooth and tender, and it is more golden. For the internal organs of sea cucumbers, people have rarely noticed before, let alone cherished, especially in China, people eat sea cucumbers, whether it is full of food or health care, usually choose sea cucumber skin meat (body wall), and the intestines and eggs in the sea cucumber body and other internal organs are discarded. People abroad, especially in Japan, use the intestines and eggs of sea cucumbers to the extreme. They call the sea cucumber intestine eggs "sea cucumber flowers", or use them to make tea, brew wine, and then simmer soup, or salt the fresh "sea cucumber flowers" to make ginseng flower paste, which is particularly expensive in the market. This substance is generally used for stir-frying and as a stew. In the spring, when paired with the best seasonal vegetables, the taste is very pleasing.
The efficacy of sea cucumber flower: 1. Healing trauma, anti-inflammatory, osteogenesis and prevention of tissue aging have special effects. 2. Delay aging, improve immunity, with anti-fatigue function. 3. It has a cosmetic effect, so that the wrinkles of the skin are reduced, and it becomes moist and elastic. Sea cucumber flowers are the intestines and eggs of sea cucumbers, that is, the internal organs of sea cucumbers.
XO sauce pop sea cucumber flowers
South American ginseng
Produced in the Gulf of Mexico, USA. Quality characteristics: Wild growth in the natural environment, large body size, thick flesh. South American ginseng is divided into gray South American ginseng and black South American foot ginseng according to color. The growth cycle of South American ginseng is long, taking about 3-6 years or even longer, and the nutrients accumulated in the sea cucumber are also abundant. However, this ginseng is widely distributed, and it is also distributed and commercially fished in other seas. It is found from North America to South America. This ginseng has been very popular in the Chinese market in recent years and is mainly used for production at banquets. In addition to dried products, there are also bubbled chilled and frozen South American ginseng supplies.
However, due to different production methods, some unscrupulous merchants used fire alkali to brew "poisonous sea cucumbers". Fire alkali bubbles can be weighted by 7 times "When the water is hairy, the sea cucumber is soaked with water, as long as the fire alkali and other chemicals are added when soaking, even if the dry sea cucumber does not look very good, it can be fat." It is worth paying attention to when purchasing.
Wild American golden ginseng
North American ginseng is produced in the waters near the Gulf of Mexico and has high nutritional value. The collagen content in the body wall of golden thorn ginseng is higher than that of ordinary sea cucumber, and this collagen can be comparable to ejiao, turtle plate gum, turtle nail gum and deer horn gum in traditional Chinese medicine in terms of nutrients, and has the function of blood growth and blood nourishment. In addition, golden ginseng also has the effect of delaying the aging of the body and maintaining the smoothness and elasticity of the skin. Golden ginseng is pointed and long, the flesh is thick, easy to produce, and rich in nutrition, which is more suitable for mass consumption.
Wild Icelandic red ginseng
Icelandic wild red ginseng is also called red ginseng because the inner wall is red, and the icelandic inner wall is rich in very rich nutrients and edible. In addition, some sea participants have complete sea cucumber flowers, which are also edible. Icelandic red ginseng pure wild, is the world's rare medicinal food homologous, yin and yang double supplement high protein, low fat, low sugar, cholesterol-free nutrition and health food.
Icelandic Wild Dried Sea Cucumber Foaming Method: The first step is to prepare a clean oil-free and salt-free vessel with purified water. During the foaming of sea cucumbers, it will melt when it meets oil, it will not be hairy in case of salt, and it is due to the fact that there are some inexplicable impurities in the tap water, which are easy to affect the foaming. The second step, when you are ready, put the dried sea cucumber into a clean vessel after a little flushing, pour pure water, immerse the sea cucumber and have a little more leeway, so that the fat ginseng grows up. Soak for 48 hours, pay attention to the morning and evening water change, summer high temperature can be increased again, of course, the change is also pure water.
The fourth step, the test of fire. Prepare a clean oil-free and salt-free pot, for the same reason, in addition, stainless steel pot will affect the taste, so with glass Corning pot, stable nature is not easy to produce side effects. If you have to eat sea cucumbers for a while, it is best to prepare special utensils and pots to soak the sea cucumbers. Put the sea cucumber in a pot, pour pure water (yes, pure water again, so you can prepare more), bring to a boil on high heat, then reduce heat and simmer for 30 minutes. Turn off the heat and leave it to cool naturally in the original soup. Fish out after 6-8 hours. If the weather is hot and it has not been completely cold to room temperature for about 5 hours, the cooling process can be ended early to avoid overseating the meat and loosening. In addition, in the process of cooking, add ginger slices of green onion shreds to remove fishy, afraid of affecting subsequent processing, you can also not add onions and ginger.
Step five, the test of ice. The cooled sea cucumber is fished out of the broth, still in the first step of the vessel, pour pure water, add ice cubes, cover with a lid or plastic wrap, put in the refrigerator to continue soaking. Practice has proved that foaming in ice water is larger than at room temperature. Change the water in the morning and evening, and add ice (ice is also made of pure water). After 24-36 hours, you're done.
The sixth step, the sea cucumber that is not eaten on the day, after soaking the hair, pack it with plastic wrap or plastic bag, put it in the refrigerator freezer room for preservation, but also eat it as soon as possible. In contrast, the fat man has a lot of blessings, and the weight can basically reach 6-10 times the original.
Russian wild sea cucumber
Russian sea cucumber is referred to as Luo Ginseng, also known as polar ginseng, produced in the sea of Vladivostok, Russia. Due to the high latitude, the sea temperature of Vladivostok is very low, the microorganisms and seaweed in the sea are relatively small, and the sea cucumber that feeds on microorganisms and seaweed grows very slowly, takes longer to grow into a ginseng, and the volume is much smaller than that of the general sea cucumber. However, because of this, the Russian wild sea cucumber has accumulated more nutrients in the body, and its nutritional value is extremely high.
Russian dried sea cucumber is considered the best sea cucumber in the world. They have long fleshy spines around their bodies and are very popular in China.
Square ginseng
Also known as white ginseng and square ginseng, it is produced in the Xisha Islands, the southern part of Hainan Island, the Guangxi North Sea, Dongzhou Island and other seas. The body is four-sided, each with a row of small round-headed spines, the body length is generally 30-40 cm, the longest can reach 95 cm, the body color is dark yellow with olive or earth yellow slightly red. The dried product is the top product with uniform weight, straight and fat, less broken skin, no mutilation, no bulging belly in the abdomen, and sandbags. The largest ginseng is 30-40 per 500g, and the small one is only about 70 more per 500g. The swelling rate of square ginseng is high, and the weight of water ginseng after swelling is about 6-7 times that of dried ginseng.
Black claw ginseng
Black claw ginseng is produced in the Pacific coast of South America, widely distributed but low yield, rich in nutrients, sea cucumber mucopolysaccharides and other active substances up to 31.2%, rich in sea cucumber saponins, vitamins and selenium and other trace elements, high quality fat content, no cholesterol. Black claw ginseng is one of the few sea cucumber species in the world with a very high polysaccharide content, which is suitable for warm tonic diet.
Flower snake ginseng
Snake ginseng as the name suggests because the shape is more like a snake, there are two kinds of this kind of ginseng, one is a flower snake is a white snake with flowers, one is a blood snake ginseng, the blood snake is jujube red, and there is also a small thorn. Flower snakes are cheaper than blood snakes. Both are swollen and thick.
Blood snake ginseng
Blood snake ginseng originates in South Africa, South Asia and other places.
Pig ginseng
Pig ginseng, also known as white stone ginseng, two-spotted ginseng, white melon ginseng, etc., is mostly produced in the Pacific, Australia and Indonesia, and the domestic pork ginseng is generally produced in the South China Sea, Guangdong and Hong Kong and Macao. Its body is smooth and cylindrical, up to 30 cm long, and its mouth is smaller than the ventral surface, so named because its abdomen has two rows of warts for movement, resembling the breast milk of a pig's mother. The body color of fresh products varies greatly, the bottom is white or light yellow, the back is brown spots, and the flesh is soft and smooth. Dried products are based on a complete body shape, thick flesh and smooth skin surface. Modern studies have shown that the use of porcupine ginseng as a dietary therapy has a certain effect on the treatment of hypertension and coronary heart disease, elimination of hemorrhoids, treatment of gastric ulcers, prevention of cancer, etc. In addition, pig ginseng can also nourish the yin and tonify the kidneys, aphrodisiac warm supplement. Pig ginseng must be burned with fire before it rises, otherwise it cannot be opened, and about 3,000 grams of water ginseng can be produced per 500 grams of dried ginseng.
Organic wild hairy sea cucumber
It is found in the Caribbean, the Bahamas and near the Florida peninsula at the tip of the seabed, with tentacles around the mouth, anus at the rear end, and various tiny pieces of calcareous bone. On the seabed near the Caribbean, the Bahamas and the Florida Peninsula, you can often see a stout cylindrical object squirming leisurely on the seabed: sea cucumbers! Then you take out a knife and gently unload it into eighty-eight pieces. But don't be too happy too soon, although this sea cucumber has totally fallen to pieces, but these pieces can magically rebuild your body, and a few days later, you come to the bottom of the sea for a walk, and what appears in front of you is eighty-eight thick cylindrical objects squirming leisurely. It turns out that these sea cucumbers have a super regenerative ability. It's amazing! Unless you dry them.
Wild hairy sea cucumbers are the real natural best. It is a treasure trove of nutrients that nature has bestowed upon mankind.
Wild Alaskan red ginseng
Alaskan red ginseng is naturally harvested from the unpolluted offshore areas of Alaska. Features : Crisp and crisp taste, thick tendons. Red ginseng is found along the North Pacific coast, from Alaska to California. With the change of latitude, red ginseng in different regions shows different color signs to match different geomorphological characteristics. Generally speaking, the colder the water temperature, the more yellow the red ginseng, and the hotter the area, the more red or even black. Due to the low sea temperature in Alaska, the growth cycle of red ginseng is long. Red ginseng in Alaska is generally fatter and thicker than red ginseng in Canada or Seattle, making it the best of the red ginseng variety. Alaskan red ginseng is rich in chondroitin sulfate and bone collagen. Both are important components of cartilage tissue. Therefore, red ginseng is a good tonic for patients with lumbar and leg disease caused by joint strain.
Wild South American ginseng
This is one of the most valuable sea cucumbers in the world, and consumers love its meat quality, shape, spines, and size. The waters in which it grows are usually 30-50 feet deep. Pure wild fishing, no calcium, salt, alum and other additives.
Organic wild Mexican sea cucumber
Mexican fat ginseng
Mexican double-row ginseng, also known as fat ginseng, foot ginseng. Fatty ginseng, which generally inhabits rocks, has a large amount of activity and larger flesh spines, while those that inhabit gentler beaches have relatively small spines. Double-row ginseng is mainly grown in the coastal areas of the Gulf of Mexico in North America, and prefers to inhabit the fine sand seabed and rock reef with slow flow and abundant seaweed, and uses its antennae to eat the sediments of the seabed, with the Yucantan Peninsula in the Gulf of Mexico being the most abundant. The body is up to 45 cm long , cylindrical in shape , and the back is black with two rows of protruding fleshy spines on either side. Depending on the habitat, the body can change from white, brown to brown. The main harvesting period is from March to August every year.
Since the 1990s, Mexican double-row ginseng has attracted consumer attention for its high-quality protein and rich gum quality, and its high profits have attracted a large number of fishermen, so that production peaked in 2013. But because of this, sea cucumbers in Mexican waters are wildly fished and endangered, posing a serious threat to the ecological balance of the waters surrounding Mexico. Since January 2014, mexico's Agricultural Development Commission has tightened the open season for sea cucumber fishing and has been implementing a "permanent" sea closure and rearing strategy with the Mexican Aquaculture and Fisheries Commission (CONAPESCA) since 2015. In the waters off the coast of Yucantan, Mexico, a joint inspection mechanism of coastal defense, navy and federal police has been established to impose severe sanctions on illegal fishing operations.
African topaz sea cucumber
Moroccan black ginseng
Moroccan black ginseng, quality characteristics: pure light dry, beautiful appearance of the flesh thick and firm, high hair growth rate, mellow taste, nutritious true wild quality. Black ginseng belongs to the echinoderm phylum sea cucumber family, mostly grown in the seabed rocks, gravel areas, rich in protein, is an important medicinal material and tonic, is one of the precious seafood off the coast of Morocco.
Growing on the east coast of the Atlantic Ocean in Morocco, close to Casa Blanca, at the 35th parallel north latitude, the water quality is clear and pollution-free, and it is a paradise for sea cucumber growth. Moroccan ginseng contains protein usually 60-70%, fat 1-1.4%, and also contains inorganic salts, sugars and phosphorus, iron, iodine. Acidic mucopolysaccharides. Chondroitin. Sea cucumber. arginine. Superoxide dismutase. A variety of nutrients, smooth taste, good quality.
Moroccan sea cucumbers are only one-tenth the price of Liao ginseng.
South Korean East China Sea Cucumber
Korean sea cucumbers are also very high-quality sea cucumbers, which have the same characteristics of black and brown body color, tender and prickly flesh and flexible taste as sea cucumbers of Liaodong Peninsula, Shandong Peninsula sea cucumbers, Japanese sea cucumbers, Russian sea cucumbers, etc. The classification of Korean sea cucumber is mainly divided according to the sea area of origin, and Korean sea cucumber can be divided into 5 species: East Sea Sea Cucumber, West Sea Sea Cucumber, South Sea Sea Cucumber, East Sea Tree Sea Cucumber and Jeju Island Red Sea Cucumber.
The East Sea sea cucumber is characterized by its longer length and more fleshy spines.
Korean sea cucumbers are pure wild and grow in pure, unpolluted waters. Because of this, their flesh is very good and has a high nutritional value.
Korean East Sea Tree Sea Cucumber
The East Sea Tree Sea Cucumber originates in the eastern part of Korea (mainly in Gangwon-do and Gyeongsangbuk-do). Features: Part of the East China Sea sea cucumber was accidentally found to turn brown after drying, which is why it is called the tree sea cucumber. The Tokai tree sea cucumber has long, dense fleshy spines and is almost the same quality as the expensive Hokkaido sea cucumber in Japan. Because of these characteristics, the East Sea Tree Sea Cucumber sells a lot in the hotel. Processed and dried Sea Cucumbers are brown or black, with black being more popular. East Sea Tree Sea participates in the east Sea sea cucumber growing in the same area, but their appearance is different. The tree sea cucumber is brown in color and has many long fleshy spines on its body.
Jeju Red Sea Cucumber
It is produced in the waters off Jeju Island, South Korea. Because Koreans stubbornly believe that the red sea cucumber from Jeju Island is the most nutritious of all sea cucumbers and tastes better. Therefore, its price is higher than other varieties. After processing, the dried red sea cucumber body becomes oval-shaped, and the flesh thorns on the body become shorter or even disappear.
Korean West Sea Cucumber
Origin: Seohae, South Korea (Daean, Korea, Incheon, etc.). Features: The processed dried sea cucumber meat of the West Sea has fewer thorns, but it is characterized by a dark brown body color and a thicker flesh. They are more productive and therefore slightly less expensive.
Sea eggplant
Sea eggplant (somewhat called solanum ginseng), because there is no thorn on the body, is also known as light ginseng, is a kind of edible sea cucumber, produced in the South China Sea, its taste is almost the same as that of ginseng, but the nutritional composition is world-wide compared with ginseng. Therefore, there is a saying that "solanum ginseng is a dish, and ginseng is medicine". Sea eggplant is a kind of light ginseng, the price is extremely cheap, the market price is more than ten dollars a pound. Xiaobian must remind you that buying sea cucumbers must be carefully distinguished, and you must not covet cheap, cheap is not good. And Xiaobian found that there are still some TV stations that are only profit-seeking, and actually sell sea eggplant as sea cucumbers, which is really ridiculous! I hope you don't get fooled.
Boot ginseng
Boot ginseng, commonly known as red melon ginseng, white-soled boot ginseng, boot sea cucumber, red fish, also known as white-soled boots, grass soles, pig ginseng, general body length of 35 cm, tentacles 25 to 27, large each more than 125 grams, small more than 50 grams. It often inhabits tropical reefs near the low tide line, within puddles of dead corals or on the surface of dead reefs that are hit by waves. It is found in Taiwan (south), Hainan Island (south), Paracel Islands and Indo-West Pacific.
The dorsal surface is raised and many small warts are scattered, with a white ring around the base of each wart, and the posterior part of the body is more pronounced. The ventral surface is flat and the tubes and feet are tightly squeezed. The body color varies greatly, generally brown on the back and lighter in the ventral surface. The dry body is short, thick and wide, and nearly cylindrical. The back is black brown with fine grains of cloth; the ventral surface is white and flat as the soles of the feet. Generally, according to the weight of a single piece, it is divided into two sizes, the large one is more than 125 grams, and the small one is more than 50 grams. The flesh of the ginseng is thick, fat and strong, the knife edge is neat, the abdominal surface is clean, and there is no residue. Those with flat body shape, curled inwards on the back, and residual marks on the abdomen or back are inferior.
Red ginseng
Red ginseng is a type of red ginseng produced in Sri Lanka. Because of its relatively long body size, it is called red ginseng, and its body color varies greatly when it lives, and the base is white or light yellow; the back is slightly light yellowish brown. It is a large edible sea cucumber that lives on the sand bottom of tropical coral reefs with a small number of seagrasses at a depth of 6-18 meters. Sri Lanka, formerly known as the Democratic Socialist Republic of Sri Lanka and formerly known as Ceylon, is a tropical island nation shaped like a tear of the Indian Peninsula, embedded in the vast indian ocean.
Fujian light dried ginseng
Southern ginseng is fujian as the core to form China's fastest growing industrial force in recent years. Fujian, Zhejiang and other relying on the southern temperature difference of the breeding advantages, shorten the growth cycle of ginseng, the formation of large-scale ginseng culture, with product research and development, processing technology, production cost advantages, southern ginseng aimed at the low-end and mass consumer market, but in recent years due to the breeding speed is too fast and the channel expansion is weak, is encountering a cold snap.
Dalian sea cucumber
Dalian sea cucumber, also known as Liao ginseng. A kind of sea thorn ginseng produced in the coast of Dalian, also known as gray ginseng, has thick flesh, fullness and high nutritional value, which is deeply loved by domestic health care people and has a high degree of branding. Dalian sea cucumber is a specialty of Dalian City, Liaoning Province, and is very famous throughout the country. Dalian sea thorn ginseng, the flesh is thick, the spines are full, and the taste is very good. Loved by consumers across the country. China's northern and southern seas are produced sea cucumbers, the Yellow Bohai Sea region produced liao ginseng as early as the Qing Dynasty, by the knowledge of the high esteemed sea cucumber products, well-known at home and abroad, and as the only sea cucumber to enter the pharmacy, the Ming Dynasty was included in the Materia Medica. "Materia Medica" points out: "Sea cucumbers, produced in the Liaohai are good. ”
Weihai sea cucumber
As the name suggests, Weihai sea cucumber is a coastal specialty of Weihai City, Shandong Province, and belongs to the national geographical indication products. Weihai's sea cucumber belongs to the ginseng, due to the weihai coastal rocks and reefs, dense seaweed, seabed rot debris rich geographical environment, Weihai ginseng is generally individual hypertrophy, thick spines, thick flesh, tender and delicious, is regarded as the best of the best. However, in recent years, driven by interests, the quality of Weihai sea cucumbers operated by merchants has also begun to be uneven. When identifying Weihai sea cucumber, we should pay attention to distinguishing the color, meat quality and meat tendons of dried sea cucumber. Generally, the sea cucumber with dull color, firm flesh and complete tendons is used as the top product.
Plum ginseng
Plum ginseng, also known as bromeliad ginseng, is mainly produced in the southwest of the Pacific Ocean worldwide, and is mainly produced in the Paracel Islands in the South China Sea within China. The body is shaped like a cylinder, generally 60-75 cm long, up to 1.2 m long, about 10 cm wide and about 8 cm high, making it the largest of the sea cucumbers. The back flesh spines are very large, and the bases of every 3-11 flesh thorns are connected in the shape of plum blossoms, so it is called "plum ginseng". Its cloaca often has cryptomycosm. Plum ginseng often inhabits coral sand bottoms at a depth of 20-45 meters, and belongs to the deep sea cucumber.
At present, most of the plum ginseng on the market is imported, and the production area is South America and other places. The price is about 450 yuan per catty.
Plum Blossom Gong
Plum ginseng is divided into male ginseng and female ginseng, the female ginseng has long thorns, and the male ginseng has no thorns. The picture below is plum blossom gong. Attention should be paid to discernment when purchasing.
Ginseng
Elephant ginseng
Asaishi San
Yantai Long Island sea cucumber
Long Island is located on the dividing line of the Yellow Sea and the Bohai Sea, which is surrounded by the sea on all sides, with beautiful scenery and the reputation of "wonderland on earth". The unique geographical and climatic characteristics of the water source at the junction of the two seas produce unique and delicious seafood. There is a national standard of water quality, rich in nutrients of sea mud, abundant water and grass, rocky reefs, to create an excellent habitat for ginseng.
The Long Island sea cucumber has enjoyed a high reputation in ancient China and has been a court tribute since the end of the Tang Dynasty. In the Qing Dynasty Ji Xiaolan article, he wrote: "Since the beginning of the Qin and Han Dynasties, long island ginseng has been repeatedly used as tributes of successive dynasties, which is called the top product, and the folk rarely taste it. ”
The Long Island sea cucumber is generally 20–40 cm long, cylindrical in shape, and has four rows of irregularly arranged conical flesh spines on the back. The harvest period is from November to June of the following year, especially in June and December. High-quality Long Island sea cucumbers generally need to grow for more than 4-5 years, the flesh is very thick, very hard after dehydration and drying, and will not be easily bent and deformed. It is full of toughness after firing, and it can bounce up when thrown on the table. Therefore, the local fishermen have a saying: "The dancing sea cucumber is a good sea cucumber." ”