(1) Harvesting and Processing
1. Harvesting
Sea dragons can be harvested throughout the year, but they are most commonly collected between April and September. They are typically selected from fish caught by trawlers during the spring and summer fishing seasons. The timing of harvest is crucial to ensure the highest quality and potency of the sea dragon.
2. Processing
(1) On-site Processing: After being caught, the sea dragons are first cleaned by removing their skin and internal organs. Then, they are washed thoroughly and dried under the sun. For sharp sea dragons, the process is simpler—they are washed and dried directly without further preparation.
(2) Traditional Preparation: The raw sea dragons are cut into appropriate sizes and then dried using traditional methods. This step is essential for preserving their medicinal properties and enhancing their effectiveness.
(b) Medicinal Properties and Product Specifications
1. Medicinal Properties
The common sea dragon (Hai Long) has a long, flat shape with a slightly thick middle section and a fine, slightly curved tail. Its surface is usually yellow-white or gray-brown, with a long tubular mouth at the front of the head. The body has five longitudinal ridges—six in the front part and four in the rear. It features a round protrusion along its length. The texture is light, and the bones are hard, slightly soft when boiled, and have a mild salty taste.
The proposed sea dragon (also known as "sea diamond") is long and flat, with a slightly thick middle and a gently curved end. Its surface is gray-brown, with a long tubular mouth and large, round eyes. The trunk has four longitudinal ridges, while the front part of the tail has six and the rear part has four. It has a distinct pattern, is lightweight, and has hard bones. It shares similar odors and characteristics with the common sea dragon.
The sharp sea dragon (also called "Xiao Hailong") has a slender, twisted shape, with a tail about twice the length of its trunk. The back is gray-brown, and the belly is lighter in color. There are seven longitudinal ridges on the underside and four on the tail. It is light, crisp, and easy to break. It has a slight saltiness and a unique appearance.
2. Commodity Specifications
The product is categorized into different types, including Dragon, Dragons, and Hailong. Min Hailong and Hailong are further divided into large, medium, and small sections. Sharp Hailong is classified as EC grade.
All products should be large, full-bodied, with a well-formed head and tail, and free from insect damage or mold. High-quality specimens are white in color, with no signs of decay.
- Bar: Length of 30–40 cm, white in color.
- Medium: Body length of 20–30 cm, yellow-white.
- Strips: Body length of 20 cm or less, yellow or grayish brown.
(c) Packaging and Storage
Sea dragons should be packed in large glass bottles or wooden boxes to protect them from moisture. They should be stored in a dry, cool place. Special attention must be given to pest control to maintain their quality and shelf life. Regular checks are recommended to ensure no infestation occurs.
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