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Stichopus tremulus sjøpølse

Rødpølse (Parastichopus tremulus).

Photo: Erling Svensen

In Asia, especially in China, there is a long tradition of eating sea cucumber, and it has also been used in traditional Chinese medicine.

Sea cucumber contains a lot of protein and little fat. The sea cucumber is expensive, and high demand has resulted in many species already being overfished.

In Norwegian waters, there are also species with great potential as seafood, mainly the red sea cucumber (Parastichopus tremulus) and the brown sea cucumber (Cucumaria frondosa).

The brown sea cucumber is already being fished commercially on a larger scale in Canada.

The Institute of Marine Research will work to determine whether sea cucumbers are suitable as food in terms of contaminants and nutritional value.