Sea Cucumbers

1. Overview and Natural History

Sea cucumbers are marine invertebrates in the phylum Echinodermata, the same group that includes sea stars and sea urchins. Most species have soft, elongated bodies with a leathery skin and a ring of feeding tentacles around the mouth. They live on or just under the seafloor, where they slowly crawl using tiny tube feet.

Sea cucumbers are deposit feeders: they take in sediment, digest the organic material, and expel cleaned sand. This process helps recycle nutrients and oxygenate the seabed. Many species can eject sticky internal threads or even portions of their internal organs as a defense against predators. Those organs regenerate over time.

Culinary traditions involving sea cucumbers are especially well developed in East Asia and the Pacific Rim. In the kitchen, the main edible portion is the firm, collagen-rich body wall, which has a mild flavor but a distinctive, slightly gelatinous texture that stands up well to braising or stir-frying.

2. Sea Cucumbers in Washington and the Salish Sea

Washington’s inland marine waters (the Salish Sea, including Puget Sound and the San Juan Islands) and coastal ocean host several species of sea cucumbers. Commonly encountered species include:

• California sea cucumber (Parastichopus californicus) — also called the giant red sea cucumber; large, often 12–20 inches long, typically red to brown with soft papillae or short spines. This is the primary edible species targeted by fisheries and recreational divers.
• Orange sea cucumber (Cucumaria miniata) — vivid orange with feathery tentacles extended while feeding. Typically smaller and often seen attached to rocks in moderate current.
• White sea cucumber (Eupentacta quinquesemita) and several other smaller species that play important ecological roles but are not open to general harvest in Washington.

Sea cucumbers are especially abundant on rocky reefs, boulder fields, and coarse sediment bottoms with good water movement. In Washington, many populations are co-managed by the Washington Department of Fish and Wildlife (WDFW) and treaty tribes, with a mix of tribal, commercial, and limited recreational harvest. Management has included area closures, reduced harvest rates, and seasonal protections around spawning in some regions, such as portions of the San Juan Islands.

3. Harvesting Sea Cucumbers in Washington State

3.1 Licensing and Eligibility

For non-tribal recreational harvesters, sea cucumbers fall under Washington’s shellfish rules. In general:

• You must hold a valid Shellfish/Seaweed License or a combination license that includes shellfish privileges if you are 15 or older.
• Tribal members harvesting under treaty rights follow separate tribal regulations and seasons. Tribal fisheries are managed by the respective tribal governments and are not covered by this summary.

This document is only a general orientation. Regulations change, and there may be local closures, marine protected areas, or health-advisory restrictions. Always confirm current rules with WDFW and current shellfish safety information from the Washington State Department of Health before harvesting.

3.2 Seasons, Areas, and Limits (Summary Only)

As of recent regulations, the key points for recreational harvest of sea cucumbers in Washington marine waters are:

• Species: Only California sea cucumber is currently listed with a recreational season and limit. Other sea cucumber species are classified as unclassified marine invertebrates and may not be harvested.
• Season (most areas): July 1 through the last day in February, with some marine areas closed year-round or subject to special conservation rules.
• Daily bag limit: Up to 18 California sea cucumbers per person per day in open areas, subject to current WDFW regulations.
• Closed areas: Several central and south Puget Sound marine areas, including 8-1, 8-2, 9 (south of a line from Foulweather Bluff to Double Bluff), 10, and 12, are closed to sea cucumber harvest. Additional closures may apply in marine preserves and conservation areas.

Commercial harvest is tightly regulated through limited-entry dive licenses, area-based quotas, and co-management with treaty tribes. Recreational harvest levels are much smaller but still subject to conservation measures to protect local populations.

3.3 Safety, Ethics, and Handling in the Field

Consider the following when harvesting sea cucumbers:

• Dive safety: Sea cucumber harvest is typically done by SCUBA or surface-supplied diving. Observe safe diving practices, conservative depth and bottom-time limits, and never dive beyond your training or conditions.
• Selective harvest: Target only legal California sea cucumbers of moderate size, avoid dense spawning aggregations, and leave plenty of individuals in each area to support reproduction and ecosystem function.
• Habitat care: Avoid damaging kelp, sponge gardens, or fragile invertebrates when collecting. Gentle hand collection is preferred.
• Immediate care: Place harvested animals in cool, clean seawater or on ice in a shaded container. Avoid leaving them in warm buckets or direct sun, which degrades texture and flavor.
• Health checks: Before any shellfish or echinoderm harvest, verify that the area is open for harvest and not under a biotoxin or pollution closure. Use official state maps and advisories, not just anecdotal reports.

When in doubt, do not harvest. Sea cucumbers are slow-growing, and local overharvest can take years to reverse.

4. Cleaning and Preparing Sea Cucumbers

The main edible portion of a sea cucumber is the muscular body wall. Some culinary traditions also use the internal reproductive organs or the ring of feeding tentacles, but those are not covered here. The steps below assume fresh California sea cucumbers.

4.1 Initial Cleaning (Fresh Sea Cucumbers)

1. Chill the animals: Keep them on ice for at least 30–60 minutes. This firms up the tissue and reduces mess during cleaning.
2. Rinse: Rinse each sea cucumber under cold running water to remove surface sand and debris.
3. Trim the ends: On a stable cutting board, slice a small disc off each end of the animal, similar to trimming a land cucumber.
4. Open the body: Using a sharp knife or kitchen shears, cut lengthwise along one side to open the body into a flat strip.
5. Remove the internal organs: Gently pull or scrape out the internal organs, respiratory trees, and any sand or debris and discard them unless you specifically intend to use them and know how to prepare them safely.
6. Scrub and rinse thoroughly: Under cold running water, scrub the inside surface to remove remaining sand, grit, and membranes. Pay particular attention to the corners and folds.

4.2 Understanding the Layers

Once opened and cleaned, you will see several distinct tissues:

• A darker, often reddish-brown or black outer skin, sometimes with soft papillae or short spines.
• A thick, pale or white muscular body wall in several bands. This is the main edible portion and is what most recipes refer to when they call for sea cucumber meat.
• Any remaining inner linings or colored strips (orange, brown, or whitish) that are remnants of internal organs or connective tissue. These are usually trimmed away for a more refined texture.

Many home cooks simply use the entire body wall, skin and all. However, if you are aiming for the very smooth, even texture seen in banquet-style dishes, you usually separate the white muscle bands from the outer skin and remove any remaining internal lining.

4.3 Setting the Texture (Parboiling)

Fresh sea cucumbers are often parboiled before trimming and final cooking to firm the texture and reduce strong flavors.

1. Fill a pot with enough water to submerge the cleaned pieces. Add a few slices of ginger and a splash of rice wine or dry white wine if desired.
2. Bring to a gentle boil, then reduce to a simmer.
3. Simmer the pieces for 10–20 minutes, depending on thickness, until they become slightly firmer and springy but not rubbery.
4. Drain and rinse in cool water. At this point, you can proceed directly to recipes using the whole body wall, or continue with fine trimming to separate the white muscle strips from the skin.

4.4 Separating the White Muscle Strips from the Skin

For a more delicate, restaurant-style texture, you can separate the pale muscle bands (the “white strips”) from the darker skin. This step is optional but useful when you want very clean, uniform pieces.

1. Lay the piece flat: Place the parboiled sea cucumber section on a cutting board, skin side down and the inner, lighter-colored side facing up.
2. Identify the muscle bands: You will see several thicker, slightly raised white or pale ridges running lengthwise. These are the main muscle bands that provide the familiar sea cucumber texture.
3. Start at one end: Working with one band at a time, make a shallow cut where the white band meets the darker skin. Use the tip of a sharp paring knife or small boning knife.
4. Peel the band free: Gently slide the knife between the band and the skin, keeping the blade almost flat against the skin. As you advance, use your free hand to lift the white strip away in one piece, much like lifting a fillet off a fish. Take care not to leave thick chunks of meat on the skin.
5. Trim attached lining: Check the underside of each white strip. Trim away any remaining colored lining (orange, brown, or grey) and any tough connective tissue so you are left with clean, pale meat.
6. Decide how to use the skin: The separated skin will be thinner and somewhat chewier. You may:
   • Cut it into fine strips and include it in rustic dishes or soups for additional texture, or
   • Reserve it for stock, or discard it if you prefer only the very tender white strips.
7. Slice to recipe size: Cut the white strips into the shapes your recipe calls for: diagonal slices, short batons, or bite-sized rectangles.

4.5 Final Rinse, Storage, and Food Safety

1. Final rinse: Give the trimmed white strips and any skin you plan to use a final rinse in cold water to remove loose bits and residual sand.
2. Drain and dry: Drain well in a colander, then pat dry with clean towels. Excess surface moisture can dilute sauces and cause splattering when stir-frying.
3. Short-term storage: Store cleaned, pre-cooked pieces in a covered container in the refrigerator and use within 1–2 days.
4. Freezing: For longer storage, portion the cooked sea cucumber into recipe-sized packages, wrap tightly, and freeze. Use within 1–2 months for best texture.
5. Food safety: Always keep sea cucumber chilled except during active cleaning and cooking. Discard any product that smells strongly off, becomes slimy, or shows signs of spoilage.

4.6 Using Dried Sea Cucumber

Dried sea cucumber from Asian markets must be rehydrated and fully cooked before use. Procedures vary by product, but usually involve repeated soaking in cold water over several days with one or more gentle boils to soften the body wall. Follow the instructions provided with the specific product, discarding soaking water and keeping everything refrigerated during the process.

Never eat raw or undercooked sea cucumber. Always cook thoroughly, and discard any product that smells strongly off or shows signs of spoilage.

5. Nutritional Profile

Sea cucumbers are low in fat and calories but relatively high in protein, collagen, and certain vitamins and minerals. Depending on the species, a 100–120 gram cooked portion typically provides:

• Roughly 60 calories
• About 14 grams of protein
• Less than 1 gram of fat
• Meaningful amounts of B vitamins (especially riboflavin and niacin) and small amounts of minerals such as calcium and magnesium

Many studies are exploring potential bioactive compounds in sea cucumbers, including substances with antioxidant and anti-inflammatory effects, but these findings are still an active area of research and should not be interpreted as medical advice.

6. Basic Cooking Techniques

Once cleaned and pre-cooked, sea cucumber can be treated much like a delicately textured meat or seafood component. Common techniques include:

• Slicing and stir-frying: Thin slices cook quickly and absorb sauces well. Combine with aromatics like ginger, garlic, scallions, soy sauce, and a splash of rice wine.
• Braising: Slow cooking in a flavorful broth (chicken stock, seafood stock, or a soy-based sauce) over low heat yields a tender, luxurious texture.
• Soup and hotpot: Bite-sized pieces can be added toward the end of cooking to avoid over-toughening.
• Chilled appetizers: Gently cooked slices can be chilled and dressed with soy, citrus, sesame oil, and chili for a cold dish.

Because sea cucumber itself has a mild flavor, the success of a dish depends heavily on the quality of the stock or sauce and on not overcooking the meat.

7. Sample Recipes

8. Final Notes and Cautions

• Always confirm current regulations, open areas, and seasons with WDFW before harvesting sea cucumbers. Rules can change from year to year.
• Check same-day health advisories and biotoxin updates from the Washington State Department of Health. If an area is closed for shellfish safety, do not harvest.
• When in doubt about identification, leave the animal in the water. Misidentification can lead to illegal harvest or unnecessary ecological impacts.
• This handout is not medical or nutritional advice. If you have food allergies or health concerns, consult a qualified professional before adding new seafood items to your diet.

This document is intended as a general educational overview and a starting point for further research. It does not replace official regulations, agency publications, or advice from qualified professionals.