Sea Cucumber

What Is Sea Cucumber?

Sea cucumber (Holothuria tubulosa) is a marine invertebrate with a cylindrical, soft body that lives on the seabed; it is also known in Turkish as "deniz salatalığı" (sea cucumber) or by its local name "bat". It belongs to the same major group (echinoderms) as starfish and sea urchin.

In recent years it has been caught by diving along Turkey's coasts and largely exported to Far Eastern countries; in those regions it is boiled and dried and used in traditional cuisine under the name "bêche-de-mer". There is no widespread local consumption culture for it in Turkey.

Nutritional Values of Sea Cucumber

Sea cucumber is a low-calorie seafood; values vary greatly depending on species and processing method. For the fresh body, about 56 kcal of energy per 100 grams is estimated; since no reliable public source could be found for protein and fat values, these fields have been left blank.

What Are the Benefits of Sea Cucumber?

Sea cucumber is traditionally consumed especially in Far Eastern cuisine and folk medicine; research continues on some of its compounds, but these studies have not yet turned into a general health recommendation.

This information is general; sea cucumber is a food, not a substitute for medical treatment.

How to Choose Sea Cucumber?

Fresh sea cucumber should be alive, react when touched, and have a sound body.

• The body should be alive and contract slightly when touched.
• There should be no signs of wounds or rot on the surface.
• It should have its characteristic mild sea smell; sharp odors should not be preferred.

How to Store Sea Cucumber?

Fresh sea cucumber spoils very quickly; it must be processed and consumed the same day, or boiled and dried to become storable for a long time. Its dried form can be stored for months in a cool, dry place.

Using Sea Cucumber in the Kitchen

Sea cucumber is not widely consumed in Turkey; in Far Eastern cuisine, after its internal organs are cleaned, it is boiled and dried, then rehydrated in water before use.

How to Clean Sea Cucumber?

The body is cut lengthwise and the internal organs are carefully removed, and the remaining flesh is thoroughly washed with plenty of water. If cleaning is not done carefully, an unwanted flavor may remain.

How to Cook Sea Cucumber?

Cleaned sea cucumber is first boiled, then dried in the sun or in an oven. Before consumption, the dried piece is put through a soaking-softening process in water that takes hours.

Which Recipes Use Sea Cucumber?

There is no widespread recipe culture in Turkish cuisine; in Far Eastern cuisine it is used in soups and stir-fried dishes.

Frequently Asked Questions

Is sea cucumber edible?

Yes, it is traditionally consumed especially in Far Eastern cuisine; in Turkey it is mostly caught and exported, with limited local consumption.

What is sea cucumber good for?

Traditional-use claims about sea cucumber have not been scientifically confirmed; it is a food and does not substitute for medical treatment.

Why is sea cucumber not consumed much in Turkey?

There is no established tradition of use in Turkish cuisine; however, due to high demand in Far Eastern markets, it is caught along Turkey's coasts and largely exported.

Are sea cucumber and "deniz salatalığı" the same?

Yes, "deniz salatalığı" is one of the alternative Turkish names for sea cucumber; the name "bat" is also used in some regions.

Is harvesting sea cucumber free/unregulated?

Sea cucumber fishing in Turkey is subject to regulations such as licenses and quotas; current rules should be followed up with the relevant agriculture and forestry authorities.