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Beche-de-mer
Sea cucumbers are marine animals of the class Holothuroidea. They can be 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 in French, from Portuguese (), in Catalan, (or ) in Indonesian, in Japanese, in Tagalog, in Hawaiian, ('sea aubergine') in Turkish and in Sicilian. In Malay, it is known as the .Alessandro Lovatelli, C. Conand, Food and Agriculture Organization of the United Nations. ''Advances in sea cucumber aquaculture and management'': ''Volume 463 of FAO fisheries technical paper'' United Nations Food & Agriculture Org., 2004. . 425 pages: 58 Most cultures in East and Southeast Asia regard sea cucumbers as a delicacy. Several 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 mus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Holothuria Scabra
''Holothuria scabra'', or sandfish, is a species of sea cucumber in the Family (biology), family Holothuriidae. It was placed in the subgenus ''Metriatyla'' by Rowe in 1969 and is the type species of the subgenus. Sandfish are harvested and processed into Sea cucumber (food), "beche-de-mer" and eaten in China and other Pacific coastal communities. Sea cucumbers are marine invertebrates and are closely related to sea urchins and starfish. All these groups tend to have radial symmetry and have a water vascular system that operates by Fluid statics, hydrostatic pressure, enabling them to move around by use of many suckers known as tube feet. Sea cucumbers are usually leathery, gherkin-shaped animals with a cluster of feeding tentacles at one end surrounding the mouth. Anatomy and morphology The sandfish has the same basic anatomy as most other species of sea cucumber. Their bodies are elongated and cylindric, and relatively stubby. Their dorsal side can range in color from a grey- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Holothuria Spinifera
''Holothuria spinifera'', the brown sandfish, is a species of sea cucumber in the family Holothuriidae. It is placed in the subgenus ''Theelothuria'', making its full name ''Holothuria'' (''Theelothuria'') ''spinifera''. In India it is known as ''cheena attai'' or ''raja attai''. It lives in tropical regions of the west Indo-Pacific Ocean at depths ranging from . It is fished commercially to produce '' beche-de-mer''. Description ''Holothuria spinifera'' has a cylindrical body, dark brown on the upper side and pale brown beneath. The skin is densely covered with sharp conical protuberances. It can grow to a length of . Biology ''Holothuria spinifera'' is a scavenger, sifting through the sediment on the seabed with its tentacles. It usually spends the day buried in the sediment and emerges at night. Research has been undertaken into the reproduction and life cycle of ''Holothuria spinifera'' with a view to breeding it commercially for aquaculture or for sea ranching. In a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Cucumber
Sea cucumbers are echinoderms from the class (biology), class Holothuroidea ( ). They are benthic marine animals found on the sea floor worldwide, and the number of known holothuroid species worldwide is about 1,786, with the greatest number being in the Asia–Pacific region. Sea cucumbers serve a useful role in the marine ecosystem as detritivores who help recycle nutrients, breaking down detritus and other organic matter, after which microbes can continue the decomposition process. Sea cucumbers have a leathery skin and an elongated body containing a single, branched gonad, are named for their overall resemblance to the fruit of the cucumber plant. Like all echinoderms, sea cucumbers have a calcified dermal endoskeleton, which is usually reduced to isolated microscopic ossicle (echinoderm), ossicles (or sclerietes) joined by connective tissue. In some species these can sometimes be enlarged to flattened plates, forming an armoured cuticle. In some abyssal or pelagic species s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conpoy
Conpoy or dried scallop is a type of Cantonese dried seafood product that is made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its high content of various free amino acids, such as glycine, alanine, and glutamic acid. It is also rich in nucleic acids such as inosinic acid, amino acid byproducts such as taurine, and minerals, such as calcium and zinc. Conpoy is produced by cooking raw scallops and then drying them. Terminology ''Conpoy'' is a loanword from the Cantonese pronunciation of 乾貝 (), which literally means "dried shell(fish)". Usage In Hong Kong, conpoy from two types of scallops are common. Conpoy made from '' Atrina pectinata'' or ' ( 江珧) from mainland China is small and milder in taste. '' Mizuhopecten yessoensis'' or ' ( 扇貝), a sea scallop imported from Japan (''hotategai'', 帆立貝 in Japanese), produces a conpoy that is stronger and ri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Holothuria Arguinensi
''Holothuria arguinensis'' is a species of sea cucumber Sea cucumbers are echinoderms from the class (biology), class Holothuroidea ( ). They are benthic marine animals found on the sea floor worldwide, and the number of known holothuroid species worldwide is about 1,786, with the greatest number be ... in the family Holothuriidae and subgenus ''Roweothuria''. It is found in waters off the northeast Atlantic Ocean and Mediterranean Sea. According to some scholarly research, the species is actively expanding its range and colonizing the south-eastern coast of Spain. The species lives on sandy and seagrass beds in shallow waters and up to depths of 52 meters. It has a rigid and somewhat cylindrical body. A mature specimen can be 35 cm long and weigh 270 grams. Spawning is in summer to autumn. Reproduction success depends on environmental factors, primarily availability of daylight and water temperature – other likely factors include abundance of food, tidal flow and water s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Holothuria Edulis
''Holothuria edulis'', commonly known as the edible sea cucumber or the pink and black sea cucumber, is a species of echinoderm in the family Holothuriidae. It was placed in the subgenus ''Halodeima'' by Pearson in 1914, making its full scientific name ''Holothuria (Halodeima) edulis''. It is found in shallow water in the tropical Indo-Pacific Ocean. Description ''Holothuria edulis'' is a medium-sized sea cucumber reaching a length of about . It has a roughly cylindrical shape with rounded ends but can retract and expand its body and adopt different shapes. It is usually soft and pliable with a smooth skin but, due to the special characteristics of its connective tissue, it can become firm and rigid. The body is lined with longitudinal rows of small tube feet which can be withdrawn into the body wall, leaving small hollows. About twenty tube feet in a ring round the mouth are modified into feeding tentacles. This sea cucumber is usually a dark reddish-black colour on its upper si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Sea Cucumber
Sea cucumbers are marine animals of the class Holothuroidea. They can be 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 in French, from Portuguese (), in Catalan, (or ) in Indonesian, in Japanese, in Tagalog, in Hawaiian, ('sea aubergine') in Turkish and in Sicilian. In Malay, it is known as the .Alessandro Lovatelli, C. Conand, Food and Agriculture Organization of the United Nations. ''Advances in sea cucumber aquaculture and management'': ''Volume 463 of FAO fisheries technical paper'' United Nations Food & Agriculture Org., 2004. . 425 pages: 58 Most cultures in East and Southeast Asia regard sea cucumbers as a delicacy. Several 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 mus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The world's earliest eating establishments recognizable as Restaurant, restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries. Street food became an integral aspect of Chinese food culture during the Tang dynasty, and the street food culture of much of Southeast Asia was established by workers imported from China during the late 19th century. The preferences for seasoning and Chinese cooking techniques, cooking techniques in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trepanging
Trepanging is the act of collection or harvesting of sea cucumbers, known in Indonesian as ''trepang'', Malay těripang, and used as food. The collector, or fisher, of ''trepang'' is a trepanger. Trepanging is comparable to clamming, crabbing, lobstering, musseling, shrimping and other forms of "fishing" whose goal is the acquisition of edible invertebrates rather than fish. History To supply the markets of Southern China, Makassarese trepangers traded with the Aboriginal Australians of Arnhem Land from at least the 18th century and likely considerably earlier. This Makassan contact with Australia is the first recorded example of interaction between the inhabitants of the Australian continent and their Asian neighbours. This contact had a major impact on the Indigenous Australians. The Makassarese exchanged goods such as cloth, tobacco, knives, rice and alcohol for the right to trepang coastal waters and employ local labour. Makassar pidgin became a ''lingua f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Overfishing
Overfishing is the removal of a species of fish (i.e. fishing) from a body of water at a rate greater than that the species can replenish its population naturally (i.e. the overexploitation of the fishery's existing Fish stocks, fish stock), resulting in the species becoming increasingly underpopulated in that area. Overfishing can occur in water bodies of any sizes, such as ponds, wetlands, rivers, lakes or oceans, and can result in resource depletion, reduced biological growth rates and low biomass (ecology), biomass levels. Sustained overfishing can lead to critical depensation, where the fish population is no longer able to sustain itself. Some forms of overfishing, such as the Threatened sharks, overfishing of sharks, has led to the upset of entire marine ecosystems. Types of overfishing include growth overfishing, recruitment overfishing, and ecosystem overfishing. Overfishing not only causes negative impacts on biodiversity and ecosystem functioning, but also reduces fish pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
