Sea cucumber as food
0Sea cucumbers are marine animals of the class Holothuroidea. They are used as food, in fresh or dried form, in various cuisines. In some cultural contexts the sea cucumber is thought to have medicinal value.
The creature and the food product are commonly known as bêche-de-mer in French, from Portuguese bicho do mar (literally "sea animal"), trepang (or trīpang) in Indonesian, namako in Japanese, balatan in Tagalog, loli in Hawaiian and "deniz patlicani" (sea eggplant) in Turkish . In Malay, it is known as the gamat.Most cultures in East and Southeast Asia regard sea cucumbers as a delicacy. A number of dishes are made with sea cucumber, and in most dishes it has a slippery texture. Common ingredients that go with sea cucumber dishes include winter melon, conpoy, kai-lan, shiitake mushroom, and Chinese cabbage.
Many sea cucumber species are endangered and are at risk of overfishing due to their consumption.
Source: https://en.wikipedia.org/wiki/Sea_cucumber_as_food
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