The sea cucumbers in the north are all Stichopus japonicus, which have high nutritional value. The sea cucumbers in the south have no thorns, and they belong to light ginseng, commonly known as eggplant ginseng. The nutritional value of cooking is not as high as that of Stichopus japonicus. This is the most basic. Most of the southern sea cucumbers are raised in sheds, which greatly reduces the nutritional value of sea cucumbers. The northern sea cucumber market is developed early, such as Jiming Island in Weihai and Xinpintang in Liaoshen. At the same time, the input cost is low and the cost is low, so the cost performance of sea cucumber is relatively high.
From the appearance, there is not much difference between the northern and southern sea cucumbers, but the real difference between them lies in the nutritional value. Judging from the growth cycle, the northern sea cucumber needs 3-4 years because of its high latitude and low temperature, while the southern sea cucumber grows fast because of its high water temperature and superior growth environment, and it can grow in less than one year, and some of them can basically be caught after 4-5 months of sea cucumber seedlings.
The length of the growth cycle directly leads to the thick meat and strong taste of northern sea cucumbers, while the soft meat and poor taste of southern sea cucumbers. The water temperature in the southern sea area is high, and the environment is favorable for growth, so the sea cucumber grows fast, and the nutrients and active ingredients in the body have been caught and processed before they can accumulate, so the nutritional value of the southern sea cucumber is obviously lower than that of the northern sea cucumber.