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.

PDF) Pilot survey of the status of trochus and beche-de-mer resources in the Western Province of the Solomon Islands with options for management

PDF) Spatial sea cucumber management in Vanuatu and New Caledonia

Beche-de-Mer: Tonga Harvesting Sea Cucumbers as Sustainable IndustryLiving Oceans Foundation

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

Sea cucumber

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

PDF) Marine gold and atoll livelihoods: The rise and fall of the bêche‐de‐ mer trade on Ontong Java, Solomon Islands

PDF) Sea cucumber (Aspidochirotida) community, distribution and habitat utilization on the reefs of Mayotte, Western Indian Ocean

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