How to Process Sea Cucumber

Sea cucumbers may look like cucumbers, but according to National Geographic, they are actually echinoderms (like starfish). These ocean-bottom dwellers are delicacies in certain ethnic cuisines. However, before adding sea cucumbers to soup or topping them over rice, they must be processed so that they are safe to eat.

Function

According to the Food and Agriculture Organization of the United Nations (FAO), processing sea cucumbers begins by gutting them to remove the intestines, which are commonly filled with sand and mud. The sea cucumbers are then boiled and cooled. Some processors remove the blubbery skin. Finally, another round of washing and boiling takes place before the sea cucumber is ready to be sundried.

Benefits

Boiling the sea cucumber is important because it kills bacteria and reduces the level of toxins that the sea cucumber might contain. This makes the sea cucumber safer to eat. The other benefit to boiling is that it speeds up the drying process.

Considerations

The FAO informs people that the drying process can take between one and three weeks before the sea cucumbers are ready to be packed and sold. Some processors smoke or roast the sea cucumber prior to drying. Once fully dried, sea cucumbers can be stored for years.

References

• Food and Agriculture Organization of the United Nations: Processing
• National Geographic: Sea Cucumber