A rare discovery of a massive nursery housing billions of baby sea cucumbers near Sanikiluaq, Nunavut, is providing valuable insights into the species and the potential for economic opportunities for the Arctic community. Lucassie Arragutainaq, the manager of the Sanikiluaq Hunters and Trappers Association, mentioned that while the community consumes small, young sea cucumbers regularly, there is a market potential for the larger adult sea cucumbers in countries like China and Japan.
The association collaborated with scientists from Memorial University in Newfoundland in 2018 to study the Orange-footed sea cucumber, also known as Cucumaria frondosa, with the aim of integrating the species into commercial fishing plans, particularly for scallops. Led by Annie Mercier, a professor at the university’s ocean sciences department, the team discovered the nursery the following year with the help of local residents.
The nursery, described as the first of its kind for Cucumaria frondosa, was detailed in a 2023 article published by Mercier and her team in the journal Polar Science. The baby sea cucumbers, less than two millimeters long, were found near the water’s surface, contrasting with the adults that reside deep in the ocean. Mercier emphasized the significance of this discovery for further research and species management.
During a research trip to Sanikiluaq, postdoctoral researcher Joséphine Pierrat highlighted the abundance of baby sea cucumbers, essential for data collection and analysis. The community’s involvement in data gathering is crucial for potential commercial fishing endeavors, with Arragutainaq mentioning the community’s interest in exploring sea cucumber fisheries alongside existing scallop operations.
Taking a cautious approach to ensure sustainable practices, Mercier underscored the importance of responsible management to prevent depletion of sea cucumber populations. Arragutainaq expressed optimism about the economic benefits a fishery could bring to the community, creating job opportunities and exploring new food sources. Pierrat noted the potential dual market for sea cucumbers, with adult specimens targeted for international sales while younger ones could cater to local consumption preferences.
Arragutainaq highlighted the culinary versatility of sea cucumbers, which can be enjoyed raw or roasted, emphasizing their unique taste and texture. The community’s collaborative efforts with researchers signal a promising future for leveraging the sea cucumber discovery for economic and environmental benefits.