Sea Cucumber
(Stichopus variegates)
Sea Cucumber
Sea Cucumber
Selection
Select sea cucumber from shallow water at low tide.
Storage
Keep chilled in ice. Can be frozen or dried for longer storage.
Preparation
- Wash sea cucumber well before use.
- Cut off both ends and slit down the entire body with a knife.
- Remove the five long white muscles and discard the rest.
- Can be boiled or pickled.
- Can be made into soup or chowder.
- (Rody, 1982)
Photo Source
biology.duke.edu
Sea Cucumber
The sea cucumber has rows of tube feet on the bottom, and cone-shaped spines on the top. It has a mouth on one end and an anus on the other. There are four edible varieties but the most common are gray-brown or black in color (Rody, 1982).
Traditional Names
- Chamorro – bålåte’
- Chuukese – penichon
- Hawaiian – loli
- Kosraean – wac; wucrucr
- Marshallese – jibenben; jipenpen
- Palauan – ngimes
- Pohnpeian – loangon
- Samoan – loli; peva; sisigo; amuʻu; fugafuga
- Yapese – pelipeli