The salty, squidgy sea cucumber, also known as beche-de-mer or trepang isn't high on the list of the quality sea food Australia is known for.
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But it had a pivotal role in pre-colonial Australian international trade.
Broome reporter Erin Parke joined an expedition to learn more about the South-East Asian fishing crews who once harvested trepang from the remote northern coast of Western Australia.
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