1. Growing environment:
Stichopus japonicus: Stichopus japonicus grows in the deep sea area, without pollution. Due to natural environmental factors, there is no fixed food affected by tides, and most of them feed on seaweed and seabed microorganisms. It grows naturally and has a long growth cycle, which makes it extremely rich in nutrients, and fishing has a certain seasonality.
Sea cucumber: This is not necessarily true. The growing environment of sea cucumber includes not only the sea area, but also the ponds of farmers. Even some farmers add antibiotics to the ponds to prevent pests and diseases, and add growth hormones to the feed to promote the rapid growth of sea cucumber, which leads to drug residues in adult sea cucumber and is potentially harmful to human body.
2. Growth years:
Stichopus japonicus: Stichopus japonicus generally grows for more than 4 to 5 years before reaching the fishing standard. The longer the time, the more nutrient deposits and the greater the nourishing value.
Sea cucumber: The temperature of cultured sea cucumber is suitable, and the feed is rich and the growth rate is fast. Generally, it can grow to a qualified size and be sold in one year. The nutritional value is not high, which is far worse than that of wild sea cucumber.
3. Taste difference:
Stichopus japonicus: Stichopus japonicus is very resistant to cooking, even if it is cooked for a little longer, it will not have much influence. The cooked Stichopus japonicus is elastic, with bright thorns, fleshy tendons, biting heads and good taste.
Sea cucumber: Cultured sea cucumber is not resistant to cooking, and it will become fat after a long time of cooking. The meat quality lacks toughness and the taste is not good. Compared with wild sea cucumber, it is worse than a little bit.
4. Morphological differences:
Stichopus japonicus: Stichopus japonicus is spindle-shaped, with thick tips at the middle, short and chubby, and looks very strong.
Sea cucumber: The cultured sea cucumber is slender and lacks tenacity.
Of course, there is a big difference between sea cucumber and sea cucumber. When purchasing, I suggest you choose sea cucumber, which is what we often call wild sea cucumber.
1. Bottom foot: Wild sea cucumber generally grows in the sea area with a water depth of about 20, and looks for food through the bottom foot action, so the bottom foot grows short and thick; However, the captive sea cucumber does not need to move because of long-term use of the bait put by the breeder, and lives in the water area, so the action function of the bottom foot decreases, the adsorption force is poor, and it becomes slender.
2. Sand mouth: The sand mouth of wild sea cucumber is big and hard. Meat quality: Wild sea cucumber grows slowly because of its deep water area (15 to 20m), low water temperature, less sunshine, thick and elastic meat, wide and full tendons and rich nutrients; The captive sea cucumber grows fast, and the meat is soft and not tight (this is very similar to a pig that has been slaughtered for three months).
3. Morphology: The wild sea cucumber is spindle-shaped, with thick tips in the middle, short and chubby, and looks very strong; The captive sea cucumber is slender and lacks tenacity.
4. backstab: The spines on the back and sides of wild sea cucumbers are equally thick, while the spines on the back and sides of captive sea cucumbers may be different because of the influence of the growth environment, and the spines are long and slender, which makes them feel powerless.
Second, the difference of nutritional value between Stichopus japonicus and sea cucumber
Sea cucumber, as a rare species, has been known as the first of its kind since ancient times, but it is mostly limited to sea cucumbers produced in the north, because there are more than 40 kinds of sea cucumbers in China, of which 20 are edible, and most of them belong to vegetables.
According to whether there is a cone-shaped wart foot on the back of sea cucumber, it can be divided into two categories: "Stichopus japonicus" and "Apostichopus japonicus", of which "Stichopus japonicus" mainly belongs to Stichopus japonicus, Cucurbitaceae and Apostichopus japonicus. Stichopus japonicus is produced in the Yellow Sea and Bohai Sea in northern China. Shandong and Liaoning are the main producing areas of Stichopus japonicus, which was called Liaoshen in ancient times and Stichopus japonicus in modern times. Because the nutritional value and medicinal value of Stichopus japonicus are the highest among all sea cucumbers, the price is also the most expensive. Now, Stichopus japonicus with health care and nourishing effects is mostly referred to in the market.
The size, color and number of stings of Stichopus japonicus often vary with the living environment. There are abundant fine sand seabed and rock reef bottom that like to inhabit. When the water temperature is high in summer, it sleeps in summer, and its regeneration ability is very strong, and it can be regenerated after being damaged or cut. Stichopus japonicus is distributed in the coastal areas of Shandong, Liaoning and Hebei in China, mainly in Weihai, Yantai, Dalian and Changshan Island. The fishing period is from 1 1 month to June of the following year, especially in June and1February, and July-September is the summer sleep season for Stichopus japonicus. Stichopus japonicus has a thick and soft wall, which is one of the best quality sea cucumbers and is known as the "crown of ginseng".
It can be said that the edible value of Stichopus japonicus is better, and the best Stichopus japonicus in China is Yantai area, with thick skin, sharp thorns and dark color. However, in recent years, most of them are cultured, and there are almost no natural sea cucumbers.