1, growing environment:

Stichopus japonicus: Stichopus japonicus grows in deep sea area and has no pollution. Due to natural environmental factors, there are no fixed foods affected by tides, and most of them feed on seaweed and benthic microorganisms. Natural growth and long growth cycle make it extremely rich in nutrition, and fishing has certain seasonality.

Sea cucumber: Not necessarily. The growing environment of sea cucumber includes not only the sea area, but also the pond of farmers. Even some farmers add antibiotics in ponds to prevent pests and diseases, and add growth hormone in feed to promote the rapid growth of sea cucumbers, resulting in drug residues in adult sea cucumbers, which is potentially harmful to human body.

2. Years of growth:

Stichopus japonicus: Stichopus japonicus generally needs to grow for more than 4 to 5 years to reach the fishing standard. The longer the time, the more nutrients are deposited, and the greater the nourishing value.

Sea cucumber: The cultured sea cucumber is suitable in temperature, rich in feed and fast in growth. Generally, it can grow to a qualified size and can be sold in one year. The nutritional value is not high, which is far from the wild sea cucumber.

3. Taste difference:

Sea cucumber: Sea cucumber is very resistant to cooking, even if it is cooked for a long time, it will not have much impact. The cooked Stichopus japonicus has elasticity, bright thorns, thick tendons, biting head and good taste.

Sea cucumber: cultured sea cucumber is not resistant to cooking, and it will become fat if cooked for a long time. The meat lacks toughness and tastes bad. Compared with wild sea cucumber, it is worse than a little.

4. Morphological differences:

Stichopus japonicus: Stichopus japonicus is spindle-shaped, with a thick tip in the middle, short and chubby, and looks very strong.

Sea cucumber: The cultured sea cucumber is slender and lacks toughness.