It is cylindrical, cucumber or sausage-shaped, hence its name sea cucumber. It is found in all seas of the world, at all depths usually lying on the bottom on one flattened side, abounding on the British and European coasts, and from Nantucket northward to the rocky coasts of northern Massachusetts and Maine. It can grow 3 to 4 inches thick, ranging in length from 1-inch to almost five feet, often brownish, but may range in color from black to bright yellow and red stripes. There are more than 500 species of sea cucumbers, and some of the larger species are considered delicacies in the Orient and are used in the preparation of soups and some other delicate specialty dishes. When cooked, it is soft, cartilaginous, almost transparent, absorbing all the flavors of the sauce and the other ingredients.
Sea cucumbers are available frozen or dried.
Soak for at least 12 hours. Then cook over low heat for 1 to 2 hours. Add more water, as necessary, to make sure that the water always covers the cucumbers. Remove from heat and let cool to room temperature. Cut on one side down the length of the cucumbers, and remove the entrails.