How to tell if a sea cucumber is wild or farmed

1. Color: When buying fresh ginseng, you can carefully observe, generally wild sea cucumbers, whether fresh or cooked, their colors are different, but whether the farmed sea cucumbers are fresh or cooked, the color is the same, there is no difference, if it is processed dried ginseng, then it is impossible to see the difference in color.

2. Bottom foot: Wild sea cucumber mostly lives in the sea area at a depth of about 20m, and if they want to grow normally, they need to find food through the foot action, so the foot of wild sea cucumber is short and thick; Artificially cultivated sea cucumbers are fed regularly by breeders, and do not need to move themselves to find food, because they grow in the diving area, the mobility of the bottom foot gradually decreases, so the bottom foot of the farmed sea cucumber is slender.

3. Meat quality: wild sea cucumbers grow in deep-water areas with low water temperature and less sunshine, their growth rate is slow, the flesh is thick and elastic, the tendons are full and wide, and they have extremely high nutritional value; Cultured sea cucumbers grow in fresh water, usually mainly eat artificial bait, the growth rate is fast, and their flesh is soft.

4. Ginseng thorns: wild sea cucumbers grow in an environment with many winds and waves and insufficient bait, and the amount of activity is large, and the spines on their backs and sides are very thick, but the thickness is different; The growth environment of cultured sea cucumbers is good and good, the feed is sufficient, the daily activity is small, and the spines on the body are slender and sharp.

5. Taste: wild sea cucumber tastes no astringency, more resistant to cooking, even if it is cooked for a little longer in the production, it will not have any effect, the boiled sea cucumber is elastic, chewy, the thorns on the body are translucent, the flesh of the cultivated sea cucumber is not tough, it is not resistant to cooking, as long as it is cooked for a long time, it will be naan, affecting the taste.

The foot of a sea cucumber. The difference between wild sea cucumber and farmed sea cucumber can also be seen from the bottom foot of sea cucumber, because wild sea cucumber grows in the sea area with a water depth of about 20 meters for a long time, and usually needs to walk on the bottom foot to find food to satisfy hunger, therefore, the bottom foot of wild sea cucumber is generally relatively short and stout, and the cultivated sea cucumber, because it lives in the shallow water area of captivity for a long time, and the food is also a breeding person.

The main difference between low-quality sea cucumber and high-quality sea cucumber is the appearance, the taste and soaking rate, this article will share with you some ways to identify high-quality sea cucumber and low-quality sea cucumber.

High-quality sea cucumber: sea cucumber does not add any impurities in the process of processing, the sea cucumber is plump, the meat is thick, the cucumber spines are straight and incomplete, the abdominal incision is neat, the body is clean and free of impurities, and there is no peculiar smell.

The methods of distinguishing wild and farmed sea cucumbers are as follows:

1. First of all, the spines of wild sea cucumbers are different.

Wild sea cucumbers are black-brown in color, like a small mallet, with regular spines, about 4 to 6 rows. Wild sea cucumber has thick skin and collagen.

High content and full of elasticity. Captive sea cucumbers are yellowish-green in color, thin in skin, and low in collagen.

2. Secondly, the suckers of wild sea cucumbers are different.

Wild sea cucumbers have a large number of suckers on their abdomen, which are short, thick, and very powerful. Because wild sea cucumbers grow in the deep sea area and the current is fast, the sea cucumber must hold the sand and gravel on the bottom of the sea tightly in order to lie firmly on the bottom of the sea.

For a long time, wild sea cucumbers had many suckers, which were short, thick and powerful.

The amount of suction cups in captivity is small, thin and long. Sea cucumbers in captivity are grown in shallow waters or in captive ponds.

The flow of water is small, and the sea cucumber can be easily fixed on the seabed or rocks, so the suction cup is thin and long.

3. There are differences in the shape of wild sea cucumbers.

Wild sea cucumbers grow in the wild, the sea water is deep (26-27 meters), there is no fixed bait, and the growth is more than three or five years, and the sunshine time is long, the color of the sea cucumber is dark gray, the flesh is thick and the skin is thin; The captive sea cucumber needs to be fed regularly and quantitatively, the sea cucumber grows fast, most of them can grow into a ** body shape in one or two years, the color is mostly dark yellow, bright, thick skin and thin meat.

The appearance of sea cucumbers grown in the wild environment is relatively complete, and the skin of sea cucumbers will not be scratched; Most sea cucumbers in captivity have scratches on the outside. This is because when fishing sea cucumbers, most of the sea cucumbers in the deep sea are on the sand and gravel or in the hanging nets of sea cucumber farming, which are easy to catch. Most of the captive sea cucumbers lie in the cracks of solid rocks, which are not easy to catch, and they can only be obtained with special tools and quick shoveling, which is easy to hurt the sea cucumbers.

4. Differences in color.

The color of each sea cucumber is different for wild sea cucumbers, but the color of sea cucumbers is the same for farmed sea cucumbers.

5. The taste experience of wild sea cucumber farming is different.

Wild sea cucumber. It is very resistant to cooking, even if it is boiled for a little longer, it will not have much effect, and the boiled sea cucumber body is elastic, the spines are transparent, the flesh is tendony, there is a bite head, and the taste is good. Captive sea cucumber is not resistant to cooking, and it will become naan after cooking for a long time, and the meat lacks toughness and has a bad taste.

6. There is a difference in the cultivation of sea cucumbers in wild seas.

Traditionally, wild, bottom-sown sea cucumbers** are much higher than shrimp ponds and cofferdams.

Cultured sea cucumbers**. Generally speaking, the nutrition of wild sea cucumbers is far better than that of traditional cultured sea cucumbers, such as shrimp pond culture and cofferdam culture, but there is only one kind of cultured sea cucumber that can be comparable to it, that is, bottom sowing and proliferation, the so-called bottom sowing and proliferation is to put sea cucumber seedlings back into the sea and let them grow naturally.

Distinguishing whether sea cucumbers are wild or farmed is mainly from these aspects: looking at the thorns on the body, looking at the suckers, looking at the body, and making the taste.

1. Look at the thorns on your body

In appearance, the wild sea cucumber is black-brown in color, mallet-shaped, with 4 to 6 rows of spines, and the spines are regular. Sea cucumbers have thick cortices, and such sea cucumbers have a high collagen content and dense tissues. The captive sea cucumber is yellowish-green in color, has a thinner cortex, a lower collagen content, and sparse tissues.

2. Look at the suction cups

Sea cucumbers are adsorbed on the seabed by the suckers of the abdomen, and the number of abdominal suckers of wild sea cucumbers is relatively large, usually short, thick and powerful, and the number of captive sea cucumber suckers is small, and it looks more thin and long.

This short, thick characteristic of wild sea cucumber is mainly due to the rapid current in the deep sea, if the sea cucumber wants to lie firmly on the bottom of the sea, it must firmly suck the rocks on the bottom of the sea, and in the long run, the sucker of wild sea cucumber is more, short, thick and powerful. Captive sea cucumbers, due to the small flow of seawater, sea cucumbers can be easily fixed on the seabed or rocks, so the suction cups are more slender and long.

3. Look at the body

Wild sea cucumbers grow in the deep sea, usually the sea water will be as deep as 26 to 27 meters, there is no fixed bait, at least three or five years to grow, so that long-term life in the deep sea, coupled with the accumulation of more sun sunshine time, the color of sea cucumbers will become dark gray, the flesh is thicker and the skin is thinner. Captive sea cucumbers, need to be fed regularly and quantitatively bait, most of them can grow into a ** body shape in one or two years, the color is mostly dark yellow, bright, thick skin and thin meat.

Sea cucumbers grown in the wild are usually intact in appearance and their rinds are not scratched. Most captive sea cucumbers have scratches on the outside. This is because when fishing sea cucumbers, most of the sea cucumbers in the deep sea are on rocks or in hanging nets, which are easy to fish.

Most of the captive sea cucumbers lie in the cracks of solid rocks, which are not easy to catch, and they must be obtained with special tools and quick shoveling, which is easy to hurt.

4. Hair on the taste

Wild sea cucumber is very resistant to cooking, after cooking, the ginseng body is elastic, the thorns are clear, the flesh is tendonous, there is a bite head, and the taste is good; Captive sea cucumber is not resistant to cooking, and it will become naan after cooking for a long time, and the meat lacks toughness and has a bad taste.

You can tell whether a sea cucumber is wild or farmed from its size, smell, suckers, and spines on its body. Due to the turbulent currents in the sea, wild sea cucumbers usually have more suckers, and they are short, thick and powerful, which can firmly suck the rocks on the bottom of the sea, and the liquid suckers of farmed sea cucumbers are relatively slender.

Sea cucumber, also known as sea rat, sand cucumber, sea cucumber, etc., is a kind of creature that lives in the ocean, belonging to the phylum Invertebrates and Echinoderms.

Sea cucumbers have existed for many years in history and are the earliest surviving species of laughing creatures, with a cylindrical body and many tentacles.

There are many varieties of sea cucumbers, according to statistics, there are more than 900 kinds of sea cucumbers in the world, and there are about 140 species of sea cucumbers in China.

Wild sea cucumbers vary in size and size, and farmed sea cucumbers are basically the same size; The color of wild sea cucumbers ranges from dark to shallow and ugly, while the color of farmed sea cucumbers is basically the same. The back of wild sea cucumbers is as thick as the spines on both sides, and the spines on the back and sides of farmed sea cucumbers are of different thicknesses and relatively thin; Wild sea cucumbers have a chewy taste and no astringency, while farmed sea cucumbers have a soft taste and an astringent taste.

How to distinguish between wild and farmed sea cucumbers 1, look at the size of the trillion lead.

To distinguish between wild and farmed sea cucumbers, we must first look at the size of sea cucumbers, generally speaking, wild sea cucumbers are different in size and ugly in appearance, while the size of artificially farmed sea cucumbers is basically the same.

2. Look at the color.

There is also a difference in color between wild sea cucumbers and artificially cultivated sea cucumbers, and the color of wild sea cucumbers will be dark and shallow according to the living environment, and the color of artificially cultivated sea cucumbers is basically the same brown.

3. Look at the backstab.

Because wild sea cucumbers live in the wild environment and need to find food by themselves, the back spines and the spines on both sides are the same and very thick, while the growth environment of artificially farmed sea cucumbers is more comfortable, and the thickness of the spines on the back and sides is not the same, and they are generally more slender.

4. Taste. Because wild sea cucumbers live in the sea, their muscles are relatively developed, and the taste is relatively chewy, and there is no astringency, and the incision is relatively delicate and neat. The taste of artificially farmed sea cucumbers will be softer and have a faint astringency.