The sea cucumber, which has been an appreciated traditional food item along the coasts of South East Asia for many generations, is now beginning to show up on dinner tables across the globe. The vast majority of the captured sea cucumbers are however still devoured in South East Asia and countries such as China and Japan are big importers of the delicacy.
This time of year, divers canvass the waters of Alaska in search of a particular species of sea cucumber for the export market; the long and warty Parastichopus californicus. Parastichopus californicus, also known as the giant California sea cucumber, has a soft, cylindrical body and can reach a length of 50 cm. The endoskeleton is found right under the leathery yellowish skin and five rows of tube feet extends from the mouth to the anus on the underside of the body.
giant California sea cucumber
In Alaska, sea cucumber catching is strictly regulated and a diver is not allowed to catch more than his or her daily bag limit. When an area opens during the cucumber season, the catchers have seven hours on Monday and four hours on Tuesday to collect their daily bag limit β 2,000 pounds per person. With one sea cucumber weighing 0.5 pounds or less, you can actually catch thousands of cucumbers without reaching your daily limit. Last year, 179 divers participated in the event, which is well below the authorized maximum of 389.
In most cases, only the skin of the cucumber is shipped off to Asia, not the entire animal. Before being exported, the skin is typically boiled and salted until it shrivels and turns black.
Exotic sea cucumber (giant California sea cucumber)
Ingredients
1.2 kg whole chicken (no skin)
1 large sea cucumber
30 g dried scallops
1 can clams
80 g fresh enokitake (golden needle mushroom)
30 g coriander leaves
salt and pepper
Method
1.) Cut the chicken into pieces. You can remove the bones or leave them, itβs up to you.
2.) Soak the sea cucumber and cut it into big pieces.
3.) Bring 2.5 litres of water to a boil in a pot.
4.) Add chicken, scallops and sea cucumber.
5.) Bring the water to a boil again.
6.) Reduce to low heat and leave to simmer until ingredients are tender.
7.) Add clams and enokitake.
8.) Add salt and pepper to taste.
9.) Bring to a boil.
10.) Place in soap bowls, sprinkle with coriander leaves and serve.
During the last week of August, Gary Owen, a Charles County sheriff’s corporal, discovered 167 snakeheads swimming in two puddles off Sharpersville Road near Mattawoman Creek in Maryland. Mattawoman Creek is a tidal tributary of the Potomac River located in Prince George’s and Charles Counties. The sheriff’s corporal was not actually on the look-out for invasive species when he did his unexpected discovery; he was leading a news crew to a location where a homicide victim was found almost 30 years ago.
The group of 167 snakeheads, who inhabited two puddles under a tree stump, consisted of two adult fish and 165 youngsters. The two adults were a male and a pregnant female. When the finding was reported to the Maryland Department of Natural Resources, they decided to kill all fishes and take them to their laboratory for further examination.
Mattawoman Creek is considered one of the best creeks for bass fishing on the East Coasts and anglers now worry that snakeheads might cause injury to the bass populations by competing for the same prey or by preying on smaller bass.
Snakeheads are not a natural part of the Maryland fauna; they hail from Africa and South East Asia, and conversationalists fear that these skilled predators could disrupt native ecosystems if there were allowed to establish themselves in the U.S. Snakeheads became the centre of quite a media frenzy when they were discovered in Maryland in 2002 as the first known examples of a breeding population of wild snakeheads in the U.S. You can read more about it in our article βEnvironmental effects of Snakeheadsβ. You can see how widespread sakeheads have become in parts of the Potomac river in this video.
Since 2003, it is illegal to import snakeheads to the United States.