Sea cucumber have many kinds: White teat fish, black test fish, round fish, Curry fish, all is origin Viet Nam.
Our company is providing all kinds Fresh, dried and frozen Sea cucumber.
**** Sea cucumbers were historically harvested in the coastal areas of Northeastern China, Japan, Korea and Viet Nam. The small quantity available meant it was a premium ingredient in the kitchen. Options are much more abundant nowadays. Farmed sea cucumbers or the ones caught in Central and North America, Middle East, Australia and South Pacific can be found at low prices. Some sold in the markets are even soaked and ready to cook. On the other hand, the spiny sea cucumbers sought after since the ancient times are getting more and more expensive. Compared to the average varieties, they could easily be a few dozen times more expensive.
How use the sea cucumber:
- 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.
