Wild sea cucumber: Generally, it grows in the depths of the seabed about 20 meters away from the sea surface. Because in the present environment, sea cucumber crawls through its feet to find food, so its feet grow thick and have strong adhesion.

Cultured sea cucumber: Because long-term consumption of artificial bait does not need to move, living in shallow water captivity or artificial ponds, the environment is relatively stable, so it is not affected. Therefore, the mobility of its feet is reduced, and the adhesion is poor and small.

Step 2 look at the sand mouth

Wild sea cucumber: Living in the deep sea, the food source is sediments on the seabed, of which sea sand accounts for a large proportion. Due to long-term consumption of sea sand, the sand mouth is big and hard.

Cultured sea cucumber: The food source is artificial sea mud and bait, so the sand mouth is much smaller than the wild sea cucumber.

Step 3 look at the meat quality

Wild sea cucumber: Because it grows in the deep seabed, it needs little time to bask in the sun, so it grows slowly. However, it needs to resist the influence of living environment such as ocean currents, so the meat is thick and elastic, the tendons are wide and full, and the deposited nutrients are very rich.

Cultured sea cucumber: It grows quickly and its meat is soft and not firm.

Step 4 look at the form

Wild sea cucumber: it's a bit like an oval, but it's pointed at both ends and a little thick in the middle. Typical short and fat, looks very strong, and the longer the sea cucumber, the more obvious this feature.

Cultured sea cucumber: slender and lacking in toughness.

5. Look at backstab

Wild sea cucumber: The living environment is very harsh, so it needs to resist the harsh environment, so the thorns on the back and sides of sea cucumber are very thick.

Cultured sea cucumber: the living environment is very stable, so the thickness and length of the spines on the back and sides may be different. The spines are long and slender, and there is no strength.

6, as a long-term

Wild Stichopus japonicus: It usually takes more than 3 to 4 years to reach the fishing standard. The longer it grows, the more nutrients it deposits, and the greater its nutritional value.

Breeding sea cucumber: In order to achieve the goal of rapid sales, sea cucumber can be harvested and sold in one year, and its nutritional effect is self-evident.

7. Look at the taste

Wild sea cucumber: it tastes chewy, delicious and not astringent, and the incision is not only delicate but also neat.

Cultured sea cucumber: There will be a heavy muddy smell, which is determined by the growing environment and food of sea cucumber.