Sea cucumber has been existing in the earth for 6000 million years. Halifax is the main producing areas of North Atlantic Sea Cucumber. Sea cucumbers are marine invertebrates that have gained popularity among researchers in recent decades, not only due to their nutritive value, but also due to their potential health benefits and therapeutic uses. Extensive literature survey revealed that sea cucumber has a long history as a traditional food and folk medicine. Most of the sea cucumber uses have been validated through scientific and pharmacological research. A myriad of bio-actives, isolated from sea cucumber such as chondroitin sulfate, triterpene glycosides (saponns), lectins, heparin, cerberosides, ganglosides, bioactive peptides, sterols and omega-6 and omega-3 fatty acids, have shown multiple biological activities such as anti-cancer, anti-tumor, anti-microbial,anti-oxidant, anti-Fatigue, improve immune functions and improved immune functions.
Sea cucumbers are important as human food source, particularly in China, Japan and Korean. The history that Chinese people ate sea cucumbers could be originated from Song Dynasty 1000 years ago. Then, the nutrition values of sea cucumber were recorded into the medical masterpieces officially in the middle 18th century, so Chinese people called sea cucumber as ”Ginseng in the sea” instead of “The cucumber in the sea”.