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Sea Cucumber





Holothuroidea - beche-de-mer

Sea cucumbers are marine animals of the class Holothuroidea, They are used in fresh or dried form in various cuisines. In some cultural contexts the sea cucumber is thought to have medicinal value. They are dried for preservation, and must be rehydrated by boiling and soaking in water for several days. They are mainly used as an ingredient in Chinese cuisine soups or stews. Both a fresh form and a dried form are used for cooking, though its preparation is complex due to its taste being entirely "tasteless and bland". In the Suiyuan shidan, the Chinese Qing Dynasty manual of gastronomy, it is in fact stated: "As an ingredient, sea cucumbers have little to no taste, are full of sand, and are remarkably fishy in smell. For these reasons, it is also the most difficult ingredient to prepare well." Much of the preparation of sea cucumber goes into cleaning and boiling it, then stewing it in meat broths and extracts to infuse each sea cucumber with flavour

White Teat
Sand Fish
Black Fish
Green Fish
Sand Fish A 31g
Sand Fish D 10g & Lower
White Teat Fish
Red Fish
Yellow Sand Fish
Sand Fish B 14g - 21g
Red Fish - mixed sizes
Black Teat Fish
Long Black Fish - Mixed Sizes
Black Fish - Mixed Sizes
Sand Fish
Long Black Fish - Mixed Sizes
Drying Sea Cucumber
Dishes .... 1
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