Sandfish processing into beche-de-mer

Abstract

Sandfish (Holothuria scabra) are high-value species of sea cucumber processed into a dry product called by the trade name beche-de-mer or trepang. Indo-Pacific countries process the sandfish using the following primary steps: cleaning (slitting, gutting, and brushing), boiling, and smoke or sun-drying. Although these steps are simple, they require attention to details to obtain a well-processed dry product.

The market for dried sandfish demands high quality products. Currently, the export market for sandfish are Asian countries wherein the products are used in Asian cuisine and Western medicine.

Local fishing communities are reported to produce dried sandfish. However, the quality of their dried sandfish is the determining factor whether their produce will be accepted by the exporters. Otherwise, their product will be sold to the local market. To help producers improve their products, NFRDI researchers studied ways to enhance its processing to produce a high-quality beche-de-mer.

This training module aims to equip trainers, especially those involved in fisheries postharvest processing, to transfer the technology to interested local sandfish processors in coastal communities, particularly in areas with significant sources of high commercial value sandfish.