South American Sea Cucumber & Alaska Sea Cucumber

About South American Sea Cucumber & Alaska Sea Cucumber

South American wild sea cucumber is mainly produced in the Gulf of Mexico. It can be stir-fried with vegetables or used in soups. Alaska sea cucumber comes from Alaska's cold waters. The low temperature slows its growth, and it is often dried for later use. Both can be rehydrated and cooked as desired.

How To Use

First rinse off the salt on the sea cucumber’s surface and the sand inside its cavity thoroughly. Be gentle: the sea cucumber could fall apart while cooking if its membrane is broken at this stage.
Soak the sea cucumber in clean water for two days, changing water every day. The sea cucumber can’t be in contact with any salt or oil until it gets soft. Some of the new available varieties take longer to soften. You can adjust the soaking time based on the situation.
Slowly cook the soaked sea cucumber in boiling water for 20 to 30 minutes. Turn off the heat afterwards, cover and let cool. Cut it open and remove the organs inside. If the sea cucumber still feels hard, repeat the boiling process for two or three times, until it turns completely soft.
Cook the sea cucumber as desired or store it in the freezer once it cools down. In terms of cooking, the lightly flavoured sea cucumber should be paired with something that has a strong taste. Braising with spring onions, dried shrimp roe or abalone sauce is a more manageable option at home.

Storage

Keep in dry, cool place and avoid direct sunlight.

Notice

If you have a medical condition or take pharmaceutical drugs please consult with your doctor before using this.

WARNING:
Consuming this product can expose you to chemicals including lead and cadmium, which are known to the State of California to cause cancer and birth defects or other reproductive harm.
For more information go to www.P65Warnings.ca.gov/food