Beche-de-mer, Definition & Facts

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.

Sea cucumbers and beche-de-mer in the Pacific Islands: Identifying live sea cucumbers

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PDF) Effective management of sea cucumber fisheries and the beche-de-mer trade in Melanesia

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Bêche-de-mer! (English: Ocellated Sea-cucumber)

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