Fresh Sea Cucumber . For convenience sake, ask the fishmonger to gut the creature for … Fresh sea cucumber is often eating during major Asian holidays, such as Chinese New Year. They tend to consume a variety of debris that is found at the very bottom of the ocean floor. After 12 hours, drain and place the sea cucumbers in a bowl and replace with fresh water. Japanese-grown sea cucumber boasts the largest size and highest quality, hence its higher price. The Asian market for sea cucumber is estimated to be US$60 million. Sea cucumber as food. These animals are used as either fresh or dried in different dishes. Sea cucumbers have been used a food source and often fished from the Pacific ocean for over 170 years. Sea cucumbers are considered non-kosher in Jewish dietary law. Also, fry the sea cucumber over medium-high heat with very little or even no oil. In recent years, Mexico has emerged as a new exporter of spiny sea cucumber with decent quality and reasonable price. Pour in 2 cups of stock and add some ginger, rice wine, soy sauce, sesame oil and a little sugar to prepare a sauce. Soak the sea cucumbers for up to 12 hours or overnight in the pot, allowing the liquid to cool down to room temperature. In Japan, sea cucumber is also eaten raw, as sashimi or sunomono, and its intestine is also eaten as konowata, which is salted and fermented food (a variety of shiokara). But, the most important aspect before you serve it as a food is, you need to know how to clean it, soak it, or boil it, so you and your family would be safe to consume it and get the full … This living creature is a scavenger and it will take any food sources that it can find. Check on the consistency by squeezing the center of the sea cucumber. If buying sea cucumber for food, choose those that have shiny, moist skin and do not have an ammonia-like scent (a clue that they starting to spoil). Bald Sea Cucumber Australia, Middle East and Africa are the primary origins of bald sea cucumber. The dried form accounts for 95% of the sea cucumber traded annually in China, Hong Kong, Singapore, Taiwan, Malaysia, Korea, and Japan. In Japan, the insides of sea cucumbers are treated as separate food items called konowata. In addition to their culinary appeal, sea cucumbers have been used as a traditional food source and medicinal ingredient in Asian and Middle Eastern countries for centuries. Well, sea cucumber would be very tasty to serve as a food and there are so many recipes that you could get to serve this sea cucumber. The Naamako Chaburi is a sea cucumber that has been marinated in tea and then served with vinegar on it. The dried sea cucumber is rehydrated and added with recipes like stew, soups, and stir-fries. Others prefer to pickle it. The dried ovary of sea cucumber is also eaten, which is called konoko (このこ) or kuchiko (くちこ). 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