Sea cucumbers are echinoderms, marine animals related to sea urchins and starfish. There are over 1,700 species of sea cucumbers that can be found in oceans throughout the world. Sea cucumbers are considered a delicacy in many Asian countries, where they are commonly eaten cooked or dried rather than raw. However, some types of sea cucumbers can be consumed raw if properly prepared.
Can you eat sea cucumbers raw?
Most species of sea cucumber are not safe to eat raw. Sea cucumbers in their natural state contain toxins like saponins and holothurin, which can cause illness if consumed. However, there are some types of sea cucumber that are edible raw if properly processed first.
Sea cucumbers destined for raw consumption must go through a thorough cleaning process. This involves removing the inner organs and intestines, rinsing thoroughly, and soaking to extract toxins. Once this is done, the outer flesh or “muscle bands” of the sea cucumber can be sliced thinly and served like sashimi.
Some types of sea cucumber that are commonly eaten raw include:
- Japanese spiky sea cucumber (Apostichopus japonicus) – known in Japanese as uni
- Florida sea cucumber (Holothuria floridana) – native to the Caribbean
- Golden sea cucumber (Stichopus hermanni) – found around Indonesia
- Teatfish (Holothuria fuscogilva) – native to the Indo-Pacific
These species have a more mild flavor and tender texture that lends itself well to being served raw. The texture is often compared to squid or octopus sashimi.
Benefits of eating sea cucumbers raw
Eating sea cucumbers raw provides several health benefits when they are properly cleaned and prepared:
- High in protein – sea cucumbers contain over 60% protein, providing essential amino acids.
- Loaded with vitamins and minerals – sea cucumbers contain vitamins A, B1, B2, B3 and C, as well as magnesium, zinc and calcium.
- Antioxidant properties – compounds like polysaccharides and saponins provide antioxidant effects.
- Anti-inflammatory benefits – sea cucumbers contain triterpene glycosides and other compounds that reduce inflammation.
- May support immunity – some studies indicate sea cucumbers may boost immune response and activity.
Additionally, eating sea cucumbers raw maintains their structural integrity and preserves their nutritional content better than cooking them. The proteins, vitamins and minerals have higher bioavailability when sea cucumbers are not subjected to high heat.
Risks and dangers of eating raw sea cucumbers
Despite the potential benefits, there are also risks associated with consuming raw sea cucumbers:
- Parasites – raw sea cucumbers may contain parasites like nematodes and copepods that can infect humans.
- Bacterial contamination – bacteria like Vibrio, Salmonella and E. coli may be present if raw sea cucumbers are not properly cleaned.
- Natural toxins – saponins, holothurin and other toxins found in sea cucumbers can cause nausea, illness and allergic reactions if not fully removed prior to eating raw.
- Allergies – some people may be allergic to compounds found in sea cucumbers.
- Digestive issues – raw sea cucumbers may be difficult for some people to digest properly.
For these reasons, it is very important to only eat raw sea cucumbers that have been appropriately processed by professionals familiar with their safe preparation. Trying to eat raw sea cucumbers that have not been cleaned and prepared properly can cause serious gastrointestinal problems.
Proper preparation of raw sea cucumbers
Eating raw sea cucumbers requires meticulous preparation to avoid the risks involved. Here are the key steps professional seafood handlers undertake:
- Sea cucumbers destined for raw consumption are immersed in salt water immediately after harvest. This causes them to expel most of the sand and debris from their digestive tracts.
- The sea cucumbers are eviscerated by making a small incision and removing all internal organs and intestines.
- After evisceration, the sea cucumbers are washed thoroughly in clean salt water multiple times.
- The cleaned sea cucumbers are soaked for up to several days in multiple changes of fresh salt water to draw out toxins.
- After soaking, the outer cutis layer is trimmed off and the remaining muscle bands are filleted or thinly sliced.
- The slices of cleaned sea cucumber are seasoned with lime juice, herbs and spices to taste.
This extensive cleaning and soaking process requires expertise to perfect. Attempting shortcuts can leave toxins behind in the flesh, leading to foodborne illnesses.
What sea cucumbers taste like raw
The flavor and mouthfeel of raw sea cucumber depend greatly on the particular species and preparation. Here is what some common varieties tend to taste like:
| Type | Raw Flavor | Texture |
|---|---|---|
| Japanese Spiky | Mild, ocean-like flavor | Firm, crunchy |
| Florida | Mild, slightly sweet | Smooth, slippery |
| Golden | Sweet, buttery | Soft, gelatinous |
| Teatfish | Mild, delicate | Silky, creamy |
Their gelatinous texture is often described as a cross between squid and crunchy vegetables like cucumber or jicama. The mouthfeel is slick and slippery. When served as sashimi, raw sea cucumber is usually complemented with a citrusy ponzu sauce, wasabi, sliced chilies, or seaweed.
Popular raw sea cucumber dishes
In Asian cuisine, there are many traditional ways to serve raw sea cucumbers. Here are a few popular dishes:
- Sea cucumber sashimi – thin slices served with soy sauce and wasabi
- Sea cucumber salad – chilled slices combined with vegetables and tangy dressing
- Yusheng – a raw seafood salad with thin slivers of sea cucumber
- Sea cucumber ceviche – “cooked” by curing in citrus juice
- Sea cucumber carpaccio – pounded thin and drizzled with olive oil
- Korean hoe – a raw seafood dish with sea cucumber
In these preparations, the sea cucumber provides a unique crunchy and slippery texture contrast to accompany other ingredients. Their mild, ocean-like flavor complements other raw seafood without overpowering.
Can you eat sea cucumber skin raw?
The skin or outer cuticle of sea cucumbers can also be eaten raw after proper cleaning. The skin is the thick, rubbery covering that protects the inner flesh and organs of the sea cucumber. It is typically removed during processing for raw consumption.
In some cases, the skin may be left on for certain thick-skinned species like teatfish or spiky sea cucumbers. The skin can then be sliced paper thin to eat raw. It has a concentrated flavor and extremely crispy, crunchy texture.
However, most of the time the skin is peeled away to reveal the muscular inner tissue which is more desirable. The inner flesh has a smoother, more tender and slippery consistency when sliced thinly for sashimi or sushi.
Can you eat sea cucumbers raw straight from the ocean?
It is extremely unsafe to attempt to eat sea cucumbers raw that have been taken freshly from the ocean. Sea cucumbers in their live state are full of sand, mud and microorganisms from their natural habitats. Their inner flesh also contains natural toxins that have not been leeched out.
Consuming a raw sea cucumber straight from the water exposes you to high risks of:
- Parasites – sea cucumbers harbor various parasitic worms and crustaceans
- Bacteria – potentially pathogenic bacteria thrive inside their intestines
- Diarrhea and vomiting – from digestive irritation and contamination
- Intoxication – caused by potent toxins the sea cucumber innately produces
- Infection – open wounds from spines and skin punctures become infected
Any sea cucumbers destined to be eaten raw must go through extensive cleaning and processing before they are safe for human consumption. The inner flesh must be separated from the innards and skin, then treated to remove sand and toxins. Never attempt to eat a whole, raw sea cucumber straight from the ocean unless you want to get extremely sick.
Should you soak raw sea cucumbers before eating?
Soaking is a vital step in preparing raw sea cucumbers to be edible and non-toxic. After the internal organs have been removed, the remaining outer muscle bands need to soaked in several changes of salt water over multiple days.
This soaking process serves several important functions:
- Draws out toxins like saponins and holothurin
- Removes excess salt from the curing process
- Softens and tenderizes the flesh
- Enhances the flavor
- Leaches sand and debris out of the small pores
The exact soaking time depends on the size and species of sea cucumber, but can range from 24 hours up to a week. Larger specimens require longer soak times to adequately purge toxins from the thicker flesh.
Without this soaking and desalting step, sea cucumbers retain excess salt concentration and natural chemical defenses that make them unpalatable and hazardous to eat raw. Proper soaking helps make raw sea cucumber edible, safe and delicious.
Do you need to cook sea cucumbers before eating?
Most of the time, sea cucumbers do need to be cooked thoroughly before they are safe to eat. Cooked preparations are more common than raw across most cultures that consume sea cucumber.
Cooking does the following:
- Denatures the protein-based toxins like saponin
- Kills any parasites or bacteria present
- Suppresses the natural defense mechanisms sea cucumbers deploy when threatened
- Makes the flesh more tender and palatable
Popular cooking methods include:
- Boiling then slicing, skewering or breading
- Steaming then slicing
- Stir frying with veggies or meats
- Stewing in broth as part of soups or stews
- Pickling in vinegar mixtures
- Braising in flavorful sauces
For most species of sea cucumber, cooking is mandatory both for safety and desirable texture and taste. However, a select few types can be prepared raw when great care is taken to meticulously clean and leach the toxins from the flesh before eating.
Conclusion
Most species of sea cucumber are generally not safe to consume raw and require extensive processing to remove inherent toxins and render them suitable for eating uncooked. However, there are a few varietals such as Japanese spiky, Florida, golden and teatfish sea cucumbers that can be prepared raw in dishes like sashimi and ceviche. This requires expert handling to meticulously clean, eviscerate, soak and fillet the sea cucumbers after harvest. When done properly, these select sea cucumbers present unique culinary qualities of texture and mild, ocean-like flavor when served raw. However, extreme care must be taken to avoid the risks of toxicity and parasites from eating under-prepared sea cucumbers without proper leaching and soaking procedures.