The identification diagram of farmed and wild sea cucumbers is as follows:

Identification characteristics of wild sea cucumbers 1: Most dried sea cucumbers are short, thick and fat, and have a spindle shape with a thick middle and thin ends.

Wild sea cucumber identification characteristics 2: Most of the bottom feet of dried sea cucumbers are tightly adsorbed on the bottom of the sea cucumber, and are densely arranged in sheets at the bottom.

Identification characteristics of wild sea cucumber 3: Dried sea cucumber spines are inverted triangle shape, hard and straight.

Differences after soaking:

Characteristics of wild sea cucumbers after soaking 1: When wild sea cucumbers are soaked, sea cucumbers are very resistant to cooking. Usually, under low heat, sea cucumbers are at least It takes about 70-120 minutes to cook, or even longer. This is far beyond the reach of farmed sea cucumbers. Under the same conditions, it takes about 30 minutes to cook sea cucumbers until soft.

Characteristics 2 of wild sea cucumbers after soaking: Wild sea cucumbers have short soles and are adsorbed to the bottom of the sea cucumber in a flake-like form. They are in the same state after soaking. Most of the bottom feet of cultured sea cucumbers are relatively long.

Feature 3 of wild sea cucumbers after soaking: After soaking wild sea cucumbers, most of the sea cucumber thorns are in the shape of a transparent inverted triangle. Relatively speaking, cultured sea cucumbers do not have this feature.

Characteristics of wild sea cucumbers after soaking 3: After soaking, the meat of wild sea cucumbers is particularly strong and elastic. The most obvious one is the cut on the belly of the sea cucumber. The cut of wild sea cucumbers must be tightly closed. And cultured sea cucumbers must be open, which is the most direct comparison of the firmness and texture of sea cucumber meat.