BECHE-DE-MER.

New Zealand Times, Volume XXX, Issue 4451, 25 June 1875, Page 3

BECHE-DE-MER.

At various times we have heard many persons inquiring what is Beche-de-mer. Captain Strachan, who has a thorough knowledge of Beche-de-mer fishing and curing, has kindly given us some information on the subject, which may prove interesting. In plain English, Beche-de-mer, or as it is known by the Malays, trepang, is the slug of the sea which acts on reefs and shoals as the common slug does in our gardens. There are several species. The black teat-fish is a huge snail-like animal, about nine inches long, and three and a half in circumference, having a row of teats on either sido ; it feeds on seaweed and minute shells. This is the most valuable, often fetching as much as £l4O per ton, and is much sought afterfor the Chinese market. The second variety is the blackfish—still like a slug, but without teats, and only about five inches long; its value when cured is £IOO per ton. A third variety is the surf or redfish, like a common sponge when under water, brown with yellow specks, and gathered in large quantities about coral reefs ; in size it is similar to the blackfish, and its value ranges from .£7O to £9O per ton. There are several other species, but their market value being low they are little sought after. On a good reef a boat's crew will collect about one ton per day, which will be reduced to one-third in curing. Captain Bswman, of the brig Rita, of Sydney, while ' Captain Strachan was at Hagerstpn Island, was making at the rate of .£IOO per day, collecting beche-de-mer. | The process of curing is as follows : —A 1 large galvanised iron house in built on one of

the islands, with a network or batter of galvanised wire seven feet above the ground. A second network is placed four feet above the other. When brought ashore, the fish are first put into a square tank' or well; from which they are transferred to boilers, and are boiled until they assume an indiarubber-like appearance ; this takes about twenty minutes, when they are lifted out with large (oppe • shovels and thrown upon mats and alkwjd to cool. After this they are opened and pegged out, placed on the lower batter for twenty-four hours over a slow fire, whence they are placed on the upper batter, a fresh relay being put upon the lower ; after which they are dried in the sun a few hours, bagged up, and are ready for market. This is Beche-de-mer fishing and curing; though simple, aud told in a few words, the work itself is laborious, requires much patience, and is not unattended with danger. Over two hundred vessels—including European, Chinese junks, Malayan praus—are engaged in the trade, principally in the Strait of Timor, Torres Strait, off the northeast coast of Australia, and the coast of New Guinea. It is a pity the animal ever got the name of "slug," which is repulsive, for as an article of food Beche-de mer is alike appetising, wholesome, and nutritive when properly cooked. Beche-de-mer soup is occasionally to be had. at Melbourne restaurants. It is. a rich jelly, with a pleasant smack, betraying its salt-water origin, and suggestive of oysters.— Town and Country.