found: Hatchery techniques and culture of the sea-cucumber Holothuria scabra, 1994:p. 2 ("Sea-cucumbers belonging to the families Holothuridae and Stichopodidae are used in processing for Beche-de-mer")
found: James, D.B. A hand-book on Indian sea-cucumbers, 1994:p. 1 ("Beche-de-mer is a Frenchified Portuguese word for Bicho-do-mar, simply meaning a sea-cucumber; Beche-de-mer is also widely known as Trepang, which is a Malay word; although the term Beche-de-mer refers to a sea-cucumber, in trade parlance it refers to only processed sea-cucumber")
found: Proceedings of the National Workshop on Beche-de-Mer, 1994.
found: Web. 3.
found: Purcell, S.W. Managing sea cucumber fisheries with an ecosystem approach, 2010:p. 145 (Beche-de-mer: meaning "spade of the sea", this term refers to dried sea cucumbers after earlier stages of gutting and boiling, and in some cases after salting and smoking) p. 147 (Trepang: a term used in Indian Ocean countries for dried sea cucumbers; a synonym of beche-de-mer)
found: Wikipedia, July 12, 2010:Sea cucumber (food) (Sea cucumbers are marine animals of the class Holothuroidea used in fresh or dried form in various cuisines; the creature and the food product is commonly known as bêche-de-mer (lit. "sea-spade") in French, trepang (or trīpang) in Indonesian, namako in Japanese and in the Philippines it is called balatan; In Malaysian it is known as the gamat)
