A rare discovery of a vast undersea nursery housing billions of baby sea cucumbers near Sanikiluaq, Nunavut, is shedding light on the species and potentially opening up economic opportunities for the Arctic community. Lucassie Arragutainaq, the Sanikiluaq Hunters and Trappers Association manager, mentioned that the community frequently consumes small sea cucumbers, while the larger ones could be sold in markets like China and Japan.
The association, contemplating integrating the species into commercial fishing plans, called in scientists from Memorial University in Newfoundland in 2018 to study the Orange-footed sea cucumber, also known as Cucumaria frondosa. Led by Annie Mercier, a professor in the university’s department of ocean sciences, the team, with the help of community members, discovered the nursery the following year, a revelation that surprised Arragutainaq.
Mercier expressed excitement over the find, noting the lack of knowledge about sea cucumber nurseries globally due to their elusive nature. The team documented their discovery in a 2023 article in the Polar Science journal, marking the first-ever identification of a Cucumaria frondosa nursery.
The baby sea cucumbers, measuring less than two millimeters, were found near the surface, while the adults dwell deeper in the ocean. Mercier described the expansive nursery spanning the Belcher Islands archipelago’s coastline, located between one to three meters below the ocean surface.
The newfound information has opened up avenues for further research, offering insights into growth rates, migration patterns, and behaviors crucial for species management. Researchers, alongside community members, are collecting and analyzing data to support the association’s case for a commercial fishery, potentially involving sea cucumbers alongside scallops.
Arragutainaq highlighted the potential for job creation through a fishery, emphasizing the need for careful management to ensure sustainability. Pierrat, a postdoctoral researcher at Memorial, pointed out the opportunity for a dual market, where adult sea cucumbers can be processed for export while the younger ones can be consumed locally, either raw or roasted, as a crunchy and salty delicacy.