Atlantic sea cucumbers are harvested from the eastern coast of Canada and grow on the sea floor about 30 meters underwater. This sea area is rarely seen human activity and there is no industry around it. It can be said that it is true “zero pollution.”
Due to the short growing period, cultivated sea cucumbers have accumulation of nutrients, with the thin and hardly formed sea cucumber wall.
Cultivated sea cucumbers have weak muscles and severe lateral muscle degradation.
Atlantic sea cucumber has a long growing period resulting in adequate nutrient accumulation, and a thick sea cucumber wall that is rich in nutrients.
Pure wild Atlantic sea cucumber has strong and plenty of muscle.
- Place the dried sea cucumbers into an oil-free and clean container filled with cold water. Store the container with water and sea cucumbers in refrigerator for 24 hours. Change the water every 12 hours.
- Move the sea cucumbers into an oil-free pot with clean water and bring to a boil. When the water boils, turn down the heat to medium and cook for approximately 40 minutes.
- Remove the port from the heat and allow it to cool to room temperature. Then, put the sea cucumbers into a clean container with water, and store in the refrigerator for 24 hours.
- At this time, if any individual sea cucumber is not completely rehydrated, it can be cooked for another 15 minutes and continue to be soaked in ice water until all the sea cucumbers are totally rehydrated.
- Note: once the sea cucumbers are rehydrated from their dried state, it should be stored in a freezer and can last 3 months.
The rehydration of Atlantic sea cucumbers varies according to each person’s experience, and the actual operation steps may be different.