"Sea cucumbers are eaten either raw, boiled, or pickled. In Japan and Korea the body wall and viscera of sea cucumbers are eaten raw or pickled (Mottet, 1976; Conand, 1986). The most important sea cucumber product, however, is the dried body wall which is marketed as bêche-de-mer ... , also called trepang or hai-som, throughout the tropical Indo-Pacific (Conand, 1989a)."
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Sea cucumbers as food
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