[3] The flavor has been attributed to an unsaturated alcohol called cynthiaol, which is present in minute quantities.

[3] Sea pineapples live in shallow water, usually attached to rocks and artificial structures, an example of marine biofouling.

[4] The FAO estimates that total world sea pineapple production in 2006 was 21,500 tons, worth around US$18 million.

[3] In Korea, sea pineapple is mostly eaten raw as meongge-hoe with vinegared gochujang, but it is also often pickled (meongge-jeot) or used to add flavor to kimchi.

In Japan, sea pineapple is most commonly eaten raw as sashimi, simply by slicing the animal vertically, removing the internal organs and serving them with vinegared soy sauce.