Abstract: This study investigated the enzymatic removal of the attachments removing (peeling) from sea cucumber body walls and evaluated its impact on the loss of nutritional and functional components. A comparison was made between peeled and non-peeled sea cucumbers in terms of polysaccharide content, monosaccharide composition, structural characteristics, and antioxidant activity of the crude polysaccharides from processing liquids. The results indicated that compared with the non-peeled group, the peeling group showed a decrease of 18.1% in the body wall formation rate of sea cucumbers, and an increase of 50.0% and 61.0% in the loss of total sugars and proteins, respectively, primarily occurring during the enzymatic peeling and cleaning steps. Except for the cleaning liquid, mannose was the most abundant monosaccharide in the crude polysaccharides from all the liquids, followed by fucose. Infrared spectroscopy revealed that the crude polysaccharides from the cleaning liquid and the peeled cooking liquid contained higher levels of methyl-substituted fucose and C-4 sulfated fucose than those from the blanching liquids and peeled liquid. At a concentration of 5 mg/mL, the DPPH free radical, ABTS⁺ free radical, and hydroxyl free radical scavenging rates of crude polysaccharides from the peeled and non-peeled cooking liquids reached over 90%, 58%, and 69%, respectively, demonstrating excellent antioxidant properties. Although peeling significantly improved the sensory quality of the product, it also resulted in considerable loss of nutrients and functional components from the sea cucumber body wall. This study provides valuable insights for enhancing the appearance and quality of sea cucumber products.