Harvesting and processing of tropical sea cucumbers in Fiji

Harvesting and processing of holothurians (sea cucumbers) in Fiji dates back to thousands of years. This study on harvesting and processing of holothurians was conducted in Fiji Islands. Data was collected through formal and informal interviews with fishers, marine product agents and through catch analysis by the fishers. The main targeted species in Fiji for harvest are Holothuria fuscogilva (White teatfish) and H. nobilis (Black teatfish). The rate at which harvesting sea cucumbers in Fiji is 5.97 pieces per hour for individual collectors. From the interviews, it was determined that men were the major harvesters of sea cucumbers other than women and children. All accessible commercial sea cucumber species (18 species) were collected. Collection methods were by gleaning; free diving, scuba diving and the use of fishing gear such as “dri-bomb” to retrieve holothurians from the deep sea. Sea cucumbers were processed by salting and unsalting methods and involve first boiling, slitting and gutting, salting (agents only), second cook (agents only), smoke drying, third cook (agents only) and sun drying. This research raised issues of immediate awareness programs for fishers on proper harvesting, storage and better management of sea cucumbers in Fiji Islands