How is a sea cucumber good? Sea cucumbers are the jewels of this deep sea, rich in endless nourishment. So, how do you identify its qualities? Next, let's explore the secret of distinguishing good and bad sea cucumbers:
1.Appearance: A good sea cucumber has a complete body shape, no damage on the surface, and a natural color, generally black-brown or yellow-brown. The spines of sea cucumbers should be intact and straight, with no mutilations or lodging.
2.Texture: A good sea cucumber has a firm texture, elasticity, and is not easy to deform. When you touch the sea cucumber with your hands, you should feel that its surface is smooth and there is no sticky feeling.
3.Smell: A good sea cucumber should have a faint smell of sea, if there is a pungent odor or chemical smell, it may have been improperly processed.
4.Soaking: Soak the sea cucumber in water and observe its soaking. Good sea cucumber will increase in volume after soaking, and the texture will be soft and elastic. If the volume of sea cucumber remains unchanged or becomes smaller after soaking, it may be of poor quality.
5.*Choose regular channels to buy sea cucumbers to ensure that they are reliable. Knowing the origin of sea cucumbers, how they are cultivated, and other information, can help judge their quality.
6.Brands and certifications: Choose well-known brands or sea cucumber products with relevant certifications, such as organic certification, origin certification, etc. These certifications usually mean that the production process of sea cucumbers meets certain standards and the quality is more guaranteed.
It should be noted that the quality and quality of sea cucumbers may vary depending on the variety, origin and processing method. When buying sea cucumbers, you can compare the quality of different products and make an informed choice. At the same time, follow the proper consumption method and dosage to fully enjoy the nutritional value of sea cucumbers. If you have further doubts about the quality of sea cucumbers, it is advisable to consult a professional seafood expert or relevant institutions.