Sea Cucumbers are echinoderms from the class Holothuroidea. They are marine animals with a leathery skin and an elongated body containing a single, branched gonad. Sea cucumbers are found in all oceans, from the intertidal zone to the abyssal plain.
The name “sea cucumber” is derived from their similarity in shape and appearance to the fruit of the cucumber plant. The best-known species of sea cucumber is probably Holothuria scabra, which is widely harvested for human consumption. Other common names for sea cucumbers include bêche-de-mer (from French), trepang (from Indonesian/Malay), namako (from Japanese), balatan (from Tagalog), and konakav also spelled konnakol or konakawe (various Polynesian languages).
In some cultures, sea cucumbers are considered a delicacy. In China, they are often stir-fried with ginger and garlic, while in Indonesia they may be boiled in spicy broth or grilled over charcoal. In Japan, they are sometimes simmered in soy sauce or added to miso soup.
Most species of sea cucumber serve an important role in the ecosystem by recycling nutrients and aerating sediments on the seafloor. However, some species have been observed engaging in activities that harm other organisms or disturb delicate seafloor habitats such as coral reefs. As such, a few species of sea cucumber have become invasive pests in areas outside their natural range.
It should be noted that not all members of this class produce toxins; only those belonging to subclass Apodida do so for self-defense against predators