Trepang

Trepang is the dried or processed product of sea cucumbers, marine echinoderms in the class Holothuroidea. In Western markets, trepang and its dried forms are commonly known as beche-de-mer. The term trepang derives from Malay teripang.

Sea cucumbers occur in oceans worldwide, from shallow reefs to deep waters, with high concentrations in tropical Indo-Pacific regions. Commercial trepang comes from several species, notably Holothuria, Stichopus, Actinopyga, and Bohadschia, which are harvested for their body walls.

Harvesting and processing involve divers who stun or kill the animal, gut it, and clean the body wall; the material is then boiled, sometimes salted, and dried in the sun or in ovens. The dried product may be further processed into various grades, or milled into powder or gelatin for use in soups and other preparations.

Culinary uses center on East and Southeast Asian cuisines, where trepang is prized for texture and mouthfeel rather than strong flavor. It is rehydrated before cooking and incorporated into soups, braises, and stews in traditional dishes and modern preparations alike.

Trade and sustainability: Trepang has long been a traded commodity in the Indo-Pacific, with historical routes connecting Australia, Indonesia, and China. Overfishing and habitat degradation have put many stocks under pressure, leading to fisheries management measures such as quotas, seasonal closures, and export controls in various jurisdictions to promote sustainable harvest.