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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.
Homes for the Holothurians: Optimizing sea cucumber management strategies through biophysical modeling - UP Marine Science Institute
Beche-de-Mer: Tonga Harvesting Sea Cucumbers as Sustainable IndustryLiving Oceans Foundation
PDF) Conversion Ratios for Commercial beche-de-mer Species in Torres Strait
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Bêche-de-mer - Wangumaqua
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Relational resource geographies of beche‐de‐mer under moratorium - Watt - Asia Pacific Viewpoint - Wiley Online Library
Bêche-de-mer - Wangumaqua
PDF] Chinese market prices of beche-de-mer : implications for fisheries and aquaculture
Echinoderm - Wikipedia
Beche-de-Mer: Tonga Harvesting Sea Cucumbers as Sustainable IndustryLiving Oceans Foundation