Sea cucumbers are common throughout our oceans, especially in coastal waters. These unusual creatures, which often look like a turd sitting on the seafloor, are closely related to starfish and play an important ecological role in vacuuming up waste off the seafloor.
A number of species of sea cucumber are highly prized, in parts of Asia and Europe, as food delicacy, but also for traditional medicines and cosmetic treatments.

New Zealand Sea Cucumber
Only one species of sea cucumber is common around the New Zealand cold water. It is wild caught under MPI’s quota management system. Very limited supply each year.

Commercial dried sea cucumber is produced from fresh sea cucumber, after washing; their internal organs are removed, followed by boiling down, and drying process to preserve it. Dried sea cucumber is delicacy that has many healing properties. Sea cucumbers are usually braised in sauce and served as one of the main dishes in a course. It can also be added with other ingredients to make a healing soup.

Sea cucumber is very nutritious. It is a high protein, low fat, low cholesterol food. Traditional medicine considers it especially good for those with high blood pressure, coronary heart disease, hepatitis, and it is general good health food for the elderly.

新西兰素有“世界的最后一块净土”之称。这里广阔的海域，清冽的海水，较低的水温，得天独厚的地理环境，造就了新西兰野生刺参的生长和繁衍天堂。野生配额捕捞，每年产量及其有限。新西兰刺参，刺尖，肉质劲脆肥美，筋粗壮，营养价值极高，是目前世界上最好的野生海参之一。

How do I reconstitute dried sea cucumber?
Rehydrate the sea cucumbers by placing a pot of water on the stove and heating it to a boil. Put the sea cucumbers in the pot, and simmer on medium-low heat for about 20 mins. Turn the heat off after 20 mins and cover the pot. Soak the sea cucumbers for up to 12 hours or overnight in the pot, allowing the liquid to cool down to room temperature. After 12 hours, drain and place the sea cucumbers in a bowl and replace with fresh water. Keep soaking the sea cucumbers in the refrigerator for 3-4 days. Check on the consistency by squeezing the centre of the sea cucumber. They will be ready to use when the centre is the consistency of soft rubber and the surface is slippery and slimy.

泡发方法
将海参放置到锅中，冷水，微火烧开20分钟。关火。盖上盖子。海参继续在此锅中放置12小时，直至水温自然冷却。之后，将锅中水倒掉，换水，继续浸泡海参，然后将海参及容器置于冰箱冷藏3-4天，每天换水，直至海参软透。

Recipes 料理方法

葱烧海参

海参100克，白糖15克，熟猪油125克，大葱200克，料酒20克，精盐4克，清汤250克，湿淀粉250克，味精、糖色各3克，姜、酱油各25克。

制作方法：
1.海参切成宽片，煮透后控去水分；
2.将猪油烧至六成熟时放入葱段，炸至金黄色时捞出，葱油备用；
3.清汤加葱、姜、精盐、料酒、酱油、白糖、海参，烧开后微火煨2分钟，捞出控干；
4.猪油加炸好的葱段、精盐、海参、清汤、白糖、料酒、酱油、糖色，烧开后移至微火煨2-3分钟，再上旺火加味精并用淀粉勾芡，用中火烧透收汁，淋入葱油，盛入盘，内，葱烧海参即成。