Sea cucumbers, also known as bêcher-de-mer and trepang, are not actually cucumbers, but are marine animals related (same class as) to starfishes, sea lilies, sea stars, brittle stars, and sea urchins. Other names for sea cucumber include Stichopus japonicus selenka, and sea slug.

It is a cylindrical, cucumber or sausage-shaped (hence named sea cucumber) animal found in all seas of the world, at all depths usually lying on the bottom on one flattened side. They abound on the British and European coasts, and from Nantucket northward to the rocky coasts of norther Massachusetts and Maine. Sea cucumbers can grow 3 to 4 inches thick, ranging in length from 1 inch to almost five feet, often brownish, but may range in color from black to bright yellow and red stripes.

Scientifically called holothurians, class of the phylum echinodermata (from the Greek word enchinos, a hedgehog, and derma, meaning skin), they have elongated tubular bodies that are rubbery and without bony skeletons. There are more than 500 species of sea cucumbers, and some of the larger species are considered delicacies in the Orient and are used in the preparation of soups and some other delicate specialty dishes. When cooked, it is soft, cartiaginous, almost transparent, absorbing all the flavors of the sauce and the other ingredients. It is certainly a must-try for the adventurous taste buds, and for the Asian cuisine-intrigued cooks.

They have been used in China for thousands of years as a treatment for arthritis. Modern research has confirmed they are beneficial for musculoskeletal inflammatory diseases, especially rheumatoid arthritis, osteoarthritis, and ankylosing spondylitis, a rheumatic disease that affects the spine.

Researchers believe that sea cucumbers improve the balance of prostaglandins, which regulate the inflammatory process. They also contain substances known as mucopolysaccharides and chondroitins, which are often lacking in people with arthritis and connective tissue disorders. In addition, sea cucumbers provide vitamins A, B1 (thiamine), B2 (riboflavin), and B3 (niacin), and C, as well as minerals calcium, iron, magnesium, and zinc.

Sea Cucumber Cuisine

Sea cucumbers are available frozen or dried. If dried, you must pre-condition before cooking. Place the sea cucumbers in a pot and add cold water to cover. Soak for at least 12 hours. Then cook over low heat for 1 to 2 hours. Add more water, as necessary, to make sure that the water always covers the cucumbers. Remove from heat and let cool to room temperature. Drain. Cut on one side down the length of the cucumbers, and remove the entrails. Scrape out the insides. Place the cucumbers in cold water to cover and soak again for 1 to 2 hours. Rinse well and then use in the recipe.

Here is a recipe for Sea Cucumber:

Braised Sea Cucumbers With Mushrooms Ingredients: Mixture (1) 1/2 tablespoon rice wine 2 stalks green onions 4 slices ginger 1/4 teaspoon MSG (optional) 2 cups water 6 green onions (1-1/4 inch sections) 6 slices ginger, oil snowpea pods and sliced carrots Mixture (2) 3 tablespoons soy sauce 1 teaspoon sugar 3/4 cup stock 3 large Chinese black mushrooms 2/3 cup bamboo shoots (bite-size pieces) 1 teaspoon rice wine Mixture (3) 1 tablespoon cornstarch 1 tablespoon water 1/2 teaspoon sesame oil Preparation: Cut each cucumber lengthwise in half, cut diagonally into 6 sections. Soften black mushrooms in warm water, remove and discard stems. Squeeze out water. Heat wok or pan and add 1 tablespoon oil. Add mixture (1) and stir-fry until fragrant. Add 2 cups water and heat to boil. Add prepared sea cucumbers, cook for 3 minutes, then remove from heat and drain. Set mixture aside. Heat pan and add 3 tablespoons oil until very hot. Add sliced onions, ginger and stir-fry until fragrant. Add the sea cucumbers, rice wine, black mushrooms, bamboo shoots and carrots, and mixture (2). Simmer covered for 10 minutes over low heat, or until the liquid is almost half of original amount. Add mixture (3) to thicken. Add snowpea pods, sesame oil, and toss lightly until pods are crispy tender. Remove to a serving plate and serve immediately.

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