Experimental test of optimal holding conditions for live transport of temperate sea cucumbers

Sea cucumber is one of the top five luxury seafoods in Asia and its commercialization primarily revolves around the processed body wall. Hence, live transport and storage of sea cucumbers prior to processing must preserve the condition of the body wall and underlying muscles. Unlike most commercial shellfish on which industry standards are chiefly based, sea cucumbers lack a protective exoskeleton and have the ability to autolyze. Here, we tested the efficacy of different live storage methods on Cucumaria frondosa, a commercial species that is widely distributed in the North Atlantic and the Arctic. Current technologies and low-cost variants were experimentally tested under conditions prescribed for the transport of seafood in Canada. Markers of post-storage health, body wall condition and muscle integrity were compared among treatments. The most common method currently in use (icing and salting) yielded the highest rates of mortality and skin necrosis, whereas iced seawater emerged as the best storage condition. These findings should help stakeholders adapt their methodologies to optimize the exploitation of temperate and cold-water sea cucumber resources.