$345.00Excl. VAT

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  Royal Seafood USA Wild Sea Cucumber Classic South American Double Row "Fatty" Sea Cucumber (Medium) is a traditional dried seafood product suitable for daily home rehydration, braised sea cucumber, braised sea cucumber with scallions, cold dressed sea cucumber, soups, Buddha Jumps Over the Wall, and festive family banquets. The South American double row "fatty" sea cucumber has a plump body and distinct double rows of spines. After rehydration, its texture is soft, thick, and glutinous, making it suitable for sea cucumber enthusiasts who prefer a meaty, gelatinous, and flavorful sea cucumber.

  • Royal Seafood USA Selected Wild Sea Cucumber: Suitable for braised dishes, braised with scallions, cold dressed, soups, stews, Buddha Jumps Over the Wall, and family banquet dishes.
  • South American Double Row "Fatty" Sea Cucumber: Plump body with distinct double rows of spines, a classic and popular sea cucumber variety.
  • Medium Size: Moderately sized, suitable for daily home consumption after rehydration, and also great for festive family banquet presentations.
  • Thick and Soft: After rehydration, the texture is soft, thick, and springy, suitable for absorbing flavor in braised and scallion-braised dishes.
  • Beginner-Friendly: Compared to some thinner or harder sea cucumber varieties, the "fatty" sea cucumber is easier to rehydrate and cook.
  • Versatile Uses: Can be used for braised sea cucumber, braised sea cucumber with scallions, sea cucumber chicken soup, sea cucumber millet porridge, cold dressed sea cucumber, and Buddha Jumps Over the Wall.

  Sea Cucumber Rehydration Method

  Rehydration Preparation:

  • Appropriate amount of dried sea cucumber
  • Appropriate amount of purified water
  • Clean, oil-free container

  Rehydration Steps:

  1. Quickly rinse the surface dust off the dried sea cucumber with clean water.
  2. Place in a clean, oil-free container and add enough purified water to cover.
  3. Rehydrate in the refrigerator for 48 hours, changing the water every 8-12 hours during this period.
  4. Once softened, cut open along the belly, remove the sand mouth and internal impurities, then rinse thoroughly.
  5. Place the sea cucumber in an oil-free pot, add purified water, bring to a boil over high heat, then reduce to low heat and simmer for 30-50 minutes. Adjust the specific time based on the sea cucumber's softness.
  6. Turn off the heat and let it naturally cool in the pot.
  7. Remove the sea cucumber and place it in new purified water, then refrigerate for another 24-48 hours, continuing to change the water.
  8. Once the sea cucumber is soft and elastic, and can be bent naturally at both ends, it is ready for cooking.

  Braised South American "Fatty" Sea Cucumber Recipe

  Ingredient Suggestions (2-4 servings):

  • 2-4 rehydrated South American "fatty" sea cucumbers
  • Appropriate amount of scallion segments
  • 2-3 slices of ginger
  • A little light soy sauce, oyster sauce, dark soy sauce
  • A little rock sugar, optional
  • Appropriate amount of broth or water
  • A little cornstarch slurry, optional

  Cooking Steps:

  1. Prepare the rehydrated sea cucumbers whole or cut into segments.
  2. Heat a little oil in a pan, add scallion segments and ginger slices, and stir-fry until fragrant.
  3. Add light soy sauce, oyster sauce, a little dark soy sauce, and broth or water.
  4. Add the sea cucumbers and simmer over low heat for 8-12 minutes to allow them to absorb the sauce's flavor.
  5. Add a little rock sugar to taste, if desired.
  6. Finally, you can thicken the sauce with a little cornstarch slurry. Once the sauce has reduced, it's ready to serve.

  Braised Sea Cucumber with Scallions Recipe

  Ingredient Suggestions (2-4 servings):

  • 2-4 rehydrated South American double row "fatty" sea cucumbers
  • 1-2 large scallions
  • A little ginger slice
  • A little light soy sauce, oyster sauce, cooking wine
  • Appropriate amount of broth or water
  • A little cornstarch slurry

  Cooking Steps:

  1. After rehydrating, wash the sea cucumbers. They can be kept whole or cut into segments.
  2. Cut large scallions into segments and fry over low heat until fragrant.
  3. Add ginger slices, light soy sauce, oyster sauce, and a little broth.
  4. Add the sea cucumbers and simmer over low heat for 8-10 minutes.
  5. Once the sea cucumbers have absorbed the scallion aroma, thicken with a little cornstarch slurry.
  6. Once the sauce coats the sea cucumbers, they are ready to be served.

  Sea Cucumber Chicken Soup Recipe

  Ingredient Suggestions (2-4 servings):

  • 1-3 rehydrated sea cucumbers
  • 300-500g chicken or black chicken
  • 4-6 dried scallops, optional
  • 2-3 red dates, optional
  • A little goji berries, optional
  • 2 slices of ginger
  • 1500-2000ml water
  • Salt to taste

  Soup Boiling Steps:

  1. Wash the chicken. You can blanch it first to remove impurities.
  2. Lightly rinse dried scallops and soak for 15-30 minutes.
  3. Add water to a pot, then add chicken, dried scallops, red dates, and ginger slices.
  4. Bring to a boil over high heat, then reduce to low heat and simmer for 60-90 minutes.
  5. Add the rehydrated sea cucumbers and continue simmering over low heat for another 10-15 minutes.
  6. Finally, add goji berries and salt to taste before serving.

  Cold Dressed Sea Cucumber Recipe

  Ingredient Suggestions (1-2 servings):

  • 1-2 rehydrated sea cucumbers
  • Shredded cucumber or cilantro, optional
  • A little minced garlic
  • Appropriate amount of light soy sauce, black vinegar, sesame oil
  • A little chili oil, optional

  Cooking Steps:

  1. Slice or shred the rehydrated sea cucumber.
  2. You can quickly blanch it in warm water for 10-20 seconds to maintain its texture.
  3. Add shredded cucumber, cilantro, and minced garlic.
  4. Add light soy sauce, black vinegar, sesame oil, and a little chili oil.
  5. Mix well and let sit for 5 minutes before serving.

  Sea Cucumber Millet Porridge Recipe

  Ingredient Suggestions (1-2 servings):

  • 1 rehydrated sea cucumber
  • 50-80g millet
  • A little shredded ginger
  • A little goji berries, optional
  • Appropriate amount of water
  • A little salt

  Cooking Steps:

  1. Wash the millet and cook it with water to make porridge.
  2. Bring to a boil over high heat, then reduce to low heat and simmer until the millet is soft and glutinous.
  3. Slice or segment the rehydrated sea cucumber.
  4. When the porridge is almost ready, add the sea cucumber and shredded ginger, and continue to cook for 5-8 minutes.
  5. Add a little salt to taste, and finally sprinkle with goji berries.

  Tips: Always use clean, oil-free containers for sea cucumber rehydration, as oil can affect the rehydration process. Medium-sized South American "fatty" sea cucumbers are suitable for braising whole after rehydration, or for cutting into segments for soups. Rehydrated sea cucumbers can be portioned and frozen for later use; simply thaw naturally before cooking.

  1. What are the characteristics of South American double row "fatty" sea cucumber?

  South American double row "fatty" sea cucumber has a relatively plump body and distinct spines. After rehydration, its texture is soft, thick, and glutinous, making it quite suitable for braising, scallion-braising, and home-style soups. It's a classic and popular variety that many sea cucumber beginners find easy to accept.

  2. What cooking methods are suitable for medium-sized sea cucumbers?

  Medium-sized sea cucumbers are versatile. After rehydration, they can be braised whole or with scallions, or cut into segments for soups, porridges, cold dishes, or Buddha Jumps Over the Wall. They are better for presentation than small ones and more suitable for daily home consumption than large ones.

  3. Why must sea cucumber rehydration be oil-free?

  When sea cucumbers come into contact with oil during rehydration, it can affect their ability to absorb water and soften, and may also impact their texture. Therefore, it's recommended to keep all rehydration containers, scissors, pots, and your hands clean and oil-free.

  4. How do I know if the sea cucumber is fully rehydrated?

  Fully rehydrated sea cucumbers will be significantly larger, soft and elastic to the touch, and can be bent naturally at both ends without any hard core inside. If the center is still hard, continue cold rehydration or extend the simmering time as appropriate.

  5. Is it suitable to cook rehydrated sea cucumbers for a long time?

  It's not recommended to cook rehydrated sea cucumbers over high heat for a long time from start to finish, as it can affect their elasticity and texture. It's best to prepare the soup base first and then add the sea cucumbers during the last 10-15 minutes; for braised or scallion-braised dishes, simmer over low heat just long enough to absorb the flavor.

  6. How should rehydrated sea cucumbers be stored?

  Rehydrated sea cucumbers can be portioned according to your intended use, then placed in sealed bags or containers and frozen. Thaw naturally or in the refrigerator before use, avoiding repeated freezing and thawing which can affect texture.

  Suitable Scenarios

  • Daily home soups, weekend stews, festive family banquets.
  • Braised sea cucumber, braised sea cucumber with scallions, cold dressed sea cucumber, sea cucumber chicken soup.
  • Buddha Jumps Over the Wall, sea cucumber millet porridge, sea cucumber and dried scallop soup.
  • Gifts for parents, elders, relatives, friends, or for personal home use.
  • People who enjoy traditional Chinese dried seafood, classic soups, and sea cucumber dishes.

  Pairing Suggestions

  • Sea cucumber + Scallion segments: Classic scallion-braised method, rich in sauce flavor, suitable for banquets.
  • Sea cucumber + Chicken: Suitable for making home-style sea cucumber chicken soup, with a fresh and fragrant taste.
  • Sea cucumber + Dried scallops: Stronger seafood flavor, suitable for stews and Buddha Jumps Over the Wall.
  • Sea cucumber + Fish maw: Suitable for high-end banquet soups, richer texture.
  • Sea cucumber + Morels: A combination of mushroom aroma and seafood flavor, suitable for festive soups.
  • Sea cucumber + Millet porridge: Gentle preparation, suitable for breakfast or light daily meals.

  
  

  Q: How is the South American double row "fatty" sea cucumber best eaten?

  A: After rehydration, it can be used for braising, scallion-braising, soups, cold dishes, millet porridge, and Buddha Jumps Over the Wall. The medium size is suitable for braising whole, or for cutting into segments for soups and daily individual servings.

  Q: Is this sea cucumber suitable for beginners?

  A: Yes, it is. The South American "fatty" sea cucumber has a plump body, and after rehydration, its texture is soft, thick, and glutinous. It's relatively easy to achieve a good texture when braising, scallion-braising, or making soup, making it suitable for families trying sea cucumber for the first time.

  Q: How long does sea cucumber need to be rehydrated?

  A: It generally requires 2-4 days of cold rehydration, with multiple water changes during this period, followed by cleaning, cooking, and a second rehydration. The specific time will vary depending on the size, thickness of the sea cucumber, and personal texture preferences.

  Q: Why should sea cucumber be rehydrated in the refrigerator?

  A: Cold rehydration maintains a more stable temperature, reducing the risk of odors and spoilage, and is more suitable for prolonged rehydration. Especially in summer, it's recommended to rehydrate in the refrigerator throughout the process.

  Q: Can rehydrated sea cucumbers be frozen?

  A: Yes, they can. Rehydrated sea cucumbers can be portioned and frozen for storage. Thaw naturally or in the refrigerator before use, avoiding repeated freezing and thawing which can affect the texture.

  Q: How long should sea cucumber be cooked in soup?

  A: It is recommended to add rehydrated sea cucumbers to the soup when it's almost ready, then cook for another 10-15 minutes. It's not advisable to boil them over high heat for a long time from the beginning, as this may affect their texture and elasticity.

  Q: Why choose Royal Seafood USA South American Double Row "Fatty" Sea Cucumber?

  A: Royal Seafood USA specializes in traditional Chinese dried goods, ginseng, seafood, sea cucumber, and traditional soup ingredients, focusing on ingredient quality, rehydration experience, and family use scenarios. This wild South American double row "fatty" sea cucumber (medium size) is suitable for braising, scallion-braising, soups, cold dishes, and festive family banquets.

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