Preparing Sea Cucumber:

When first caught, sea cucumber requires an exhaustive amount of preparation before making the trip from the ocean floor to your dinner plate.

Order Fresh, High Quality Sea Cucumbers direct from RBS Seafood Processing. Our cucumbers are boiled, cleaned, blast frozen and vacuum packed within 20 hours of being caught to ensure you only get the freshest product delivered to your door. Order Now!

When your sea cucumbers arrive, amaze your restaurant guests or visitors at home with one of the following exotic recipes.

Sea Cucumber Recipe 1:

The Eight Immortals Crossing the Sea Gambolling Around the Arhat

Ingredients:

1. Cooked Chicken breast 300g
2. Soaked shark fin 100g
3. Sea cucumber 100g
4. Abalone 100g
5. Fishbone 100g
6. Fish maw 100g
7. Shrimp 100g
8. Ham 100g
9. Asparagus 50g
10. Fish meat (white fish, preferably Chinese white croaker) 250g
11. Cooking wine 50g
12. Some chicken broth, some ginger, leaves of greens, and some cooked lard.

Directions:

The ingredients must be laid out separately in a pot or dish in eight sections. The chicken representing Arhat is placed in the center, and covered with slices of ham, ginger, and greens).

1. Mince half (150 g) of the chicken breast into a fine paste. Use part of the paste to lay out on the bottom of a pot or dish to form Arhat's cushion. Cut the rest of the chicken into bars.
2. Cut the white fish into bars and sandwich the fishbone in each.
3. Arrange the shrimps in a ring.
4. Form the shape of chrysanthemum with the shark fin and the chicken paste.
5. Shape the sea cucumbers like butterflies.
6. Pick out eight pieces of asparagus.
7. Arrange all the ingredients in the pot as described above.
8. Season the materials above with salt, MSG (if desired), and Shao Xing Chew (a cooking wine) and steam.
9. Pour hot chicken broth and hot lard over the ingredients and serve hot.

Sea Cucumber Recipe 2:

Stir Fried Beche-de-mer with Pork, Bamboo

Ingredients:

1. 8 Beche-de-mer (sea cucumbers)
2. ½ Pounds Lean pork
3. 1 Cup Bamboo shoots
4. 1 Slice Fresh ginger root
5. 1 Scallion stalk
6. ½ Cup Sherry
7. 4 Tablespoon Soy sauce
8. 1 Cup Water (up to)
9. 3 Tablespoons Oil
10. ¼ Teaspoon Sugar

Directions:

1. Soak beche-de-mer; then boil until soft
2. Separately shred pork, bamboo shoots and beche-de-mer. Mince ginger root. Cut scallion stalk in 1/2-inch sections.
3. Combine sherry, soy sauce and water.
4. Heat oil. Add pork and stir-fry until it loses its pinkness. Add shredded beche-de-mer; stir-fry 2 to 3 minutes more.
5. Add bamboo shoots and stir-fry 1/2 minute. Stir in sherry & soy mixture and heat quickly. Cook, covered, 3 minutes over medium heat.
6. Stir in sugar, minced ginger and scallion. Stir-fry 1/2 minute more. Serve at once.

For further details on ordering our fresh catch of Sea Cucumbers, please contact us by e-mail at info@rbsseafoods.com or order sea cucumbers direct from RBS Seafood Harvesting.

You can also call in, or fax your order through the information below.

Toll Free: 1-866-383-6410
Fax: 1-250-383-6403
Cell: 250-383-6410