Sea cucumber as food

Sea cucumbers, marine organisms belonging to the class Holothuroidea, are integral to various cuisines in both fresh and dried forms, and are often reputed for their purported medicinal benefits. Known as "bêche-de-mer" in French, these creatures are referred to by different names globally, such as "trepang" in Indonesian, "namako" in Japanese, and "gamat" in Malay. In East and Southeast Asian cultures, sea cucumbers are considered a delicacy, frequently featured in dishes for their unique slippery texture and commonly paired with ingredients like winter melon, shiitake mushrooms, and Chinese cabbage.

The harvesting of sea cucumbers typically requires handpicking them from small boats. Post-harvest, they are dried for preservation and subsequently rehydrated by boiling and soaking in water before being used in soups and stews, particularly in Chinese cuisine. Several species possess significant commercial value, including the sandfish, Japanese sea cucumber, and giant California sea cucumber.

The trade of sea cucumbers, historically significant, commands a market value estimated at around $60 million in Asia. The dried form constitutes a major part of this trade, especially in countries like China, Singapore, and Japan. In Chinese cuisine, sea cucumbers are a staple ingredient, while in Japan, they are also enjoyed raw or fermented. However, they are considered non-kosher according to Jewish dietary laws.

Culinary preparation of sea cucumbers is complex due to their bland taste, necessitating skill to imbue them with flavor. In Chinese folk beliefs, they are thought to possess aphrodisiac qualities due to their phallic shape. Additionally, they are believed to have restorative properties, potentially alleviating conditions such as tendonitis and arthritis.