Beche-de-mer, Definition & Facts
Par un écrivain mystérieux
Description
Overview of beche-de-mer (also called trepang), the boiled, dried, and smoked flesh of sea cucumbers (phylum Echinodermata) used to make soups. Most beche-de-mer comes from the southwestern Pacific, where the animals are obtained on coral reefs. Beche-de-mer is consumed chiefly in China.
PDF] Chinese market prices of beche-de-mer : implications for fisheries and aquaculture
Sea cucumbers and beche-de-mer in the Pacific Islands: Identifying live sea cucumbers
Relational resource geographies of beche‐de‐mer under moratorium - Watt - Asia Pacific Viewpoint - Wiley Online Library
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Relational resource geographies of beche‐de‐mer under moratorium - Watt - Asia Pacific Viewpoint - Wiley Online Library
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Homes for the Holothurians: Optimizing sea cucumber management strategies through biophysical modeling - UP Marine Science Institute
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