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.

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