What are the main types of domestic sea cucumbers?

When it comes to domestic production, some people may disdain and look down upon it. Indeed, in the eyes of some people, the moon in crooked countries is round and everything is imported, including food. Objectively speaking, some imported products are indeed better than domestic ones, but not all of them are imported. There are many things in this world that we have absolute advantages, especially the catering culture in China. China claims to be second, and I believe no country can claim to be first. Even the world-famous French cuisine must be thoroughly crushed.

When it comes to eating, our menu is varied, covering almost all edible species on earth. Things that foreigners dare not imagine are common in our recipes, such as sea cucumbers. Eating sea cucumber is our tradition, and westerners have basically never heard of the habit of eating sea cucumber. Only a few countries in the world, such as China, South Korea and Japan, have a history of eating sea cucumbers. The best sea cucumber in the world is also in China. Many people have been westernized for too long and flatter that imported sea cucumbers must be better than domestic sea cucumbers. This tendency of inferiority is estimated to be difficult to change for decades.

Regarding the species of sea cucumbers in China, Bian Xiao made a simple classification. I believe that after reading it, you should have a certain degree of understanding, and don't blindly worship foreign things.

The main varieties of China sea cucumbers There are 265,438+0 edible sea cucumbers used for processing in China, and the most common ones are as follows:

Liaoshen

1, Stichopus japonicus (Liaoshen) The sea cucumber we usually refer to mainly refers to Stichopus japonicus, which is a unique species in northern China. Traditionally called Liaoshen, the most famous one is Dalian Sea Cucumber. Mainly distributed in the northern coast. Such as Dalian in Liaoning; Beidaihe and Qinhuangdao in Hebei; Miaodao islands, Yantai, Weihai and Chengshantou on the northern shore of Shandong Peninsula, Lidao, Rongcheng Bay, Shidao and Jiaozhou Bay on the southern shore, Jiaonan and Rizhao. Stichopus japonicus is the main variety of artificial proliferation and artificial breeding in China. At present, sea cucumber breeding, sea cucumber proliferation, sea cucumber breeding and the highest price sea cucumber on the market all refer to sea cucumber.

Green Stichopus japonicus

2. Stichopus japonicus, also known as square column ginseng, is square column. When living, the whole body is dark green, dark green or slightly bluish black, and the top of the meat thorn is orange or orange. Distributed in Hainan's Ang and Xisha Islands. It has a large yield and is the main edible sea cucumber in the local area. However, because it is too soft and tender, it must be treated in time after harvesting, otherwise it will easily rot and deteriorate.

Plum ginseng

3. Plum-blossom ginseng is the biggest sea cucumber. When living, its body can be fully extended to about l meters, and its body length is generally 60~80 cm. The body color is bright, the back is orange-red, with yellow-brown spots, and the abdomen is reddish-brown. The thorns on the back are very big, and the base of every 3~5 thorns is connected into a plum petal shape. Excellent meat quality is the best variety of edible sea cucumber in southern China. Distributed in Xisha Islands, zhongsha islands and Nansha Islands.

Auxiliary anal ginseng (sea eggplant)

4. White-soled anal ginseng, also known as white-soled boots ginseng, is named after its black back and white abdomen, which looks like a sole. Because of its well-developed skin and muscle sac and good quality of dried products, it is a first-class edible ginseng. Mainly distributed in Xisha Islands.

Black milk ginseng (sea eggplant)

5, black milk ginseng, also known as black round ginseng, has white or yellow-white spots on its body, with several horizontal lines and milky white protrusions on both sides, and the meat quality is good. Distributed in Xisha Islands.

Sea cucumber (sea eggplant)

6, crude sea cucumber, also known as Mingyu ginseng, commonly known as white ginseng. The body color changes greatly, and the back is dark green-brown with a few black stripes. The color along the midline of the back is generally darker, lighter on both sides, and gradually turns white to the ventral surface. Distributed in the coastal areas of Guangdong and Guangxi, inhabiting the tidal flat covered with algae. It is one of the important edible sea cucumbers in southern China, and it is also an easy-to-breed variety.

Note: Some pictures are from the Internet.