The nutrient content, texture and holothurin content of two sea cucumber species were determined for fresh, dried and canned products. Fresh sea cucumber contained 89-91% moisture, 5-G% protein, 0.3% fat, 3% ash and 0.3% carbohydrate; dried sea cucumber contained 2-6% moisture, 61-70% protein, 2-3% fat, 16-24% ash, and 2-3% carbohydrate. Fresh sea cucumber contained 90 mg of holothurin per 1OOg of tissue. Canned sea cucumber contained moisture and prolcin levels similar to those generally found in marine finfish. Processing methods for canned sea cucumber resulted in a significant (PeO.01) decrease in potassium and increase in sodium. No significant differcnces (PcO.01) were found in the texture of canned products made from fresh-cooked, salted-cooked and cooked-dried raw material.