A unique find of a sea cucumber nursery with billions of young sea cucumbers near Sanikiluaq, Nunavut, has provided valuable insights into the species and holds potential for economic opportunities in the Arctic community. Lucassie Arragutainaq, the manager of the Sanikiluaq Hunters and Trappers Association, mentioned that while the community consumes small sea cucumbers regularly, the larger adult sea cucumbers could be exported to markets in China and Japan.

In a bid to explore the commercial viability of including sea cucumbers in a scallop fishery, the association enlisted scientists from Memorial University in Newfoundland to study the Orange-footed sea cucumber, scientifically known as Cucumaria frondosa, in 2018. Led by Professor Annie Mercier, the research team, with the help of community residents, discovered the nursery the following year, a revelation that surprised Arragutainaq.

Mercier, expressing excitement, highlighted the scarcity of knowledge on sea cucumber nurseries globally due to their elusive nature. The team’s findings were published in a 2023 article in the journal Polar Science, marking the first documented nursery of Cucumaria frondosa. The tiny baby sea cucumbers, less than two millimeters long, were found near the surface, contrasting with adult sea cucumbers that dwell in deep waters.

The expansive nursery, believed to extend along the Belcher Islands archipelago coastline, offers a multitude of research opportunities to understand the growth and behavior patterns of the sea cucumbers. The collaboration between the researchers and the community is crucial for data collection, which will support the potential establishment of a commercial fishery, as envisaged by the Sanikiluaq community.

While the journey towards a sea cucumber fishery may be lengthy due to regulatory processes, the careful approach is deemed essential for sustainable management, as emphasized by Mercier. Arragutainaq envisions the fishery as a source of employment for residents and a means to explore new culinary experiences with sea cucumbers, which can be enjoyed raw or roasted. Pierrat also mentioned the dual market potential, where adult sea cucumbers can be processed for export, while younger sea cucumbers can cater to local consumption.