Sea cucumber (food)

Trepang or Bêche - de-mer is a form of preparation for sea cucumbers ( Holothuridea ), also known, especially in China and the Philippines and is popular. The animals are for free from their bowels as well as the outer skin and dried to be later cooked with vegetables in the form of soups and other dishes. Especially popular are the pineapple sea cucumber ( Thelenota pineapple ) ( susuhan ) and the red Halodeima edulis.

However, improper handling and preparation can lead to toxic symptoms, as these animals contain saponinartige poisons ( Holothurine ).

In the 18th century, Makassar was the largest port city on the Indonesian island of Sulawesi, the main hub for trade in sea cucumbers, which were caught on the many small islands of Indonesia and shipped to China. With higher amounts than rattan and other agricultural products trepang was the most important export product of Makassar in the direction of China. Especially for remote islands was trading trepang of great economic importance. Western researchers of the 19th century, however, expressed little understanding of the value estimate, the Chinese brought against the trepang. Alfred Russel Wallace called trepang in appearance " gewälzte and then thrown down the chimney sausages in the mud " as.

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