Beche de mer is the common name for edible sea cucumbers (Holothuroidea, including Stichopus and Cucumaria species), a delicacy in Japan, China and the Philippines. Sold gutted, boiled and dried, the dried product rehydrates into a gelatinous, slippery texture valued in soups, braises, and festive dishes, prized as much for texture as for subtle flavour. Overharvesting has pressured wild stocks in many regions, pushing aquaculture development and strict fishery management, including size limits and seasonal closures, to keep the trade sustainable. Proper rehydration and thorough cooking are needed to make the dried product palatable and safe.