Weihai wild Stichopus japonicus, a specialty of Weihai City, Shandong Province, is a geographical indication of national agricultural products. Shandong sea cucumber belongs to echinoderms, and there are many kinds. Weihai sea cucumber belongs to Stichopus japonicus. There are more than 20 kinds of edible sea cucumbers in China, and Stichopus japonicus is the top grade, especially in Weihai.

The geographical indications of wild Stichopus japonicus in Weihai are protected in the coastal bedrock headland, sandbar-lagoon, island and sea reef15m.

Sea cucumber selection skills:

First, whether the appearance is intact

The selection of sea cucumbers must ensure that the appearance is not damaged, so as to ensure the quality of sea cucumbers. Incomplete sea cucumber may be left after processing to remove the corrupt part.

Second, whether the appearance is correct

Sea cucumbers with shriveled and twisted bodies and prostrate spines indicate that the fishing time is very long, and such sea cucumbers may suffer from diseases and be easily polluted and deteriorated by microorganisms.

Third, look at the degree of dryness

In order to seek personal gain, some merchants add too much water to sea cucumber, which not only increases the weight of sea cucumber, but also is not conducive to the preservation and quality of sea cucumber. The reasonable shelf life of the dried sea cucumber can reach more than 3 years.

Fourth, there are no impurities.

In order to make huge profits, some processing plants fill the belly of sea cucumbers with sand, salt or alum to increase their weight. Therefore, when selecting sea cucumbers, we must carefully check whether there are impurities.

Reference to the above content: Baidu Encyclopedia-Sea Cucumber