Yantai Thorny Sea Cucumber

Yantai Thorny Sea Cucumber

　　 Yantai Thorny Sea Cucumber

    Yantai Bay Sea Cucumber—Thorny sea cucumber, named for the 4–6 rows of flesh spines on its back, is a premium variety among sea cucumbers and ranks first among the “Eight Delicacies of the Sea.” It was recognized as a famous-brand product at the “1999 China International Agricultural Expo.” Thorny sea cucumber is a precious seafood that is high in protein, rich in carbohydrates, and cholesterol-free, known for its nourishing and health-strengthening properties. Soaked sea cucumber contains 76 grams of water, 21.5 grams of protein, 0.3 grams of fat, 1 gram of carbohydrates, 1.1 grams of ash, 118 milligrams of calcium, 22 milligrams of phosphorus, and 1.4 milligrams of iron per 100 grams. The cooking of Yantai thorny sea cucumber is quite particular, with methods such as braised in soy sauce, red-cooked, diced mixed, and stewed sea cucumber being the most renowned. The waters around Yantai District provide the optimal natural habitat for sea cucumber growth. In recent years, the district has increased investment, deployed rocks to build reefs, and vigorously developed the sea cucumber breeding and cultivation industry, achieving remarkable results. The area dedicated to sea cucumber bottom-sowing cultivation in the district has reached 10,000 mu, while harbor dikes, ponds, and reef-cultivated areas total 5,000 mu, with sea cucumber yields increasing year by year. It is estimated that by the end of the “Tenth Five-Year Plan,” the district’s dried sea cucumber production will reach 40 tons, with an output value exceeding 100 million yuan.