"Sea cucumbers (hai shen, 海參) are one of the most important ingredients in and have been a major trading commodity in Asia for at least 350 y. The delicacy is not exclusive to China, with nearby neighbors like South Korea having developed distinct sea cucumber of their own. There are some 1,200 species of sea cucumbers in the world, inhabiting a broad range of water depths and climates. At present, over 70 species are traded commercially, with strong demand for particular varieties raising concerns about overexploitation. To pursue practical management strategies, it is important to understand the diversity of sea cucumber foodways in Asia, such as the morphological distinction between ci shen (spiky) and guang shen (shiny, or nonspiky) varieties and their different means of preparation. Sea cucumber dishes, once the sole product of wild fishing and preparation at sit-down restaurants, have increasingly become commoditized and have even entered the scene, with corresponding effects on ."
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Jun Akamine, (edited by Annie Mercier, Jean-Francois Hamel, Andrew Suhrbier, and Christopher Pearce; quote from p. 51; See .)
https://en.wikiquote.org/wiki/Sea_cucumbers_as_food
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Sea cucumbers as food
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