Saucy Beche-de-mer (Sea Cucumber) Recipe

Saucy beche-de-mer, an alternative product for snack foods like meat balls, fish balls, shrimp balls, and squid balls, provide protein and minerals. The curative properties of sea cucumber can create demand for health conscious consumers.

The general acceptability of the product was tested in terms of flavor, odor and texture. Using the 9-point Hedonic Scale, sensory evaluation showed that the product had a rating score of 8.2, or that it is very much liked by the taste panelists.

Proximate analysis showed that the product had a moisture content of 71.14%; fat 5.58%; and protein 6.47%. The product could last for 8 months at room temperature and could be extended when kept refrigerated.

Ingredients for Balls Preparation:

  • 100 g Ground sea cucumber
  • 100 g Ground pork
  • 4 cloves Garlic, minced
  • 1 medium Onion, chopped
  • 1 Egg
  • 2/3 tsp Iodized salt
  • 1/2 tsp Pepper
  • 6 tbsp Flour

Ingredients for Sauce Preparation:

  • 1 can (235g) Pineapple chunks
  • 1 medium Bell pepper, stripped
  • 1 tbsp Cane inegar
  • 1 & 1/2 tbsp Flour, dissolve in 2 cups water
  • 1/4 tsp Salt
  • 1/4 tbsp Pepper
  • 1 tbsp Soy sauce
  • 2 tbsp Sugar


  1. Combine and thoroughly mix all ingredients for balls preparation.
  2. Form the mixture into balls and fry until golden brown. Set aside.
  3. Combine ingredients for sauce making, except pineapple chunks and bell pepper.
  4. Allow to simmer until thick then add pineapple and bell pepper. Stir.
  5. Pack the balls in sterilized bottles and pour the sauce prior to sealing.

Market Potential

Convenience food preparation is gaining popularity and acceptance in the local and export markets. Saucy beche-de-mer is packed in sterilized bottles to prolong storage life and to offer convenience since it is ready to serve. Packing is 250g/bottle.

This product is preferred by working mothers.

source: DOST, BFAR

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