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WOHO American Wild Caught Sea Cucumber Small - 4 Oz FREE Shipping FRESH

$ 32.73

Availability: 86 in stock
  • Product: Supplement
  • Active Ingredients: Sea Cucumber
  • Form: food
  • Type: Health and Beauty
  • Item Weight: 7.0000
  • Condition: New
  • MPN: 7140
  • Country/Region of Manufacture: United States
  • Custom Bundle: No
  • Brand: WOHO
  • Expiration Date: FRESH
  • UPC: 022099819448

    Description

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    WOHO American Wild Caught Sea Cucumber Small - 4 Oz FREE Shipping FRESH
    Total Count:
    4 Each
    MSRP:
    $ 124
    Condition:
    NEW
    Manufactured:
    USA
    SKU:
    3577140
    Top Quality
    Sun Dried
    Wild Caught
    Description
    Sea cucumbers are echinoderms from the class Holothuroidea. They are marine animals with a leathery skin and an elongated body containing a single, branched gonad. Sea cucumbers are found on the sea floor worldwide. There are a number of holothurian species and genera, many of which are targeted for human consumption. The harvested product is variously referred to as trepang, bêche-de-mer or balate.Like all echinoderms, sea cucumbers have an endoskeleton just below the skin, calcified structures that are usually reduced to isolated microscopic ossicles (or sclerietes) joined by connective tissue. In some species these can sometimes be enlarged to flattened plates, forming an armour. In pelagic species such as Pelagothuria natatrix (Order Elasipodida, family Pelagothuriidae), the skeleton and a calcareous ring are absent.To prepare the sea cucumber after it is collected, the internal organs are removed, and dirt and sand are washed out of the cavity. It is then boiled in salty water and dried in the air to preserve it. When readied for use in making food, the hard, dried sea cucumber is softened. The process is quite lengthy, which is why this food tends to appear at special dinners and banquets more so than in day-to-day cuisine. To soften the dried sea cucumbers, the instructions are: place the sea cucumbers in a pot and add cold water to cover; soak for at least 12 hours; then cook over low heat for 1 to 2 hours; add more water, as necessary, to make sure that the water always covers the cucumbers; remove from heat and let cool to room temperature, then drain.
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