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The Philippine "Balatan" or Sea cucumber breeding/harvesting. Sea cucumbers to be used as broodstock are either collected from the wild or are taken from commercial harvests. [2] [3] Only the largest and healthiest individuals are used for broodstock, as the success of a hatchery relies on the healthy condition of brood individuals. [2]
The sea cucumber will be fully regenerated within 144 hours of transection. If a transection of a sea cucumber is made posteriorly to the crossover point, then the esophagus, the stomach, and the intestine will all be represented in the final form of the sea cucumber. Similar processes as regeneration of an anterior transection will occur, and ...
Stichopus chloronotus is a species of sea cucumber. Common names include the greenfish sea cucumber, the spiky sea cucumber and the black knobby sea cucumber. [3] It is native to the Indo-Pacific region. It has a wide range and is abundant and the IUCN lists it as being of "Least Concern".
The brown sea cucumber is a highly sought out commodity in many North and South American countries, including Mexico, Costa Rica and Ecuador. Sea cucumber fishing is also seen as the most important fishing activity in the Galápagos Islands. As it is such a common item in the fisheries of these countries, overfishing and overexploitation of the ...
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. [2] It is found in shallow water in the tropical Indo-Pacific Ocean. [1]
The robust sea cucumber has a soft body and lacks a spine, but it does have an endoskeleton consisting of microscopic spicules, or ossicles, made of calcium carbonate. [2] C. robustus has a respiratory tree that allows it to extract oxygen for respiration, using the anus to pump water.
The Philippine balatan or sea cucumber breeding/harvesting. Sea cucumbers destined for food are traditionally harvested by hand from small watercraft, a process called "trepanging" after the Indonesian Malay word for sea cucumber teripang. [3] They are dried for preservation, and must be rehydrated by boiling and soaking in water for several days.
Cucumaria miniata is a species of sea cucumber. [1] It is commonly known as the orange sea cucumber [2] or red sea cucumber [3] due to its striking color. This northeast Pacific species is often found wedged in between rocks or crevices at the coast or on docks and can generally be identified by its orange bushy tentacles protruding above the substrate.