The Alaska red sea cucumber (Parastichopus californicus), also named giant red sea cucumber, is the only sea cucumber species harvested commercially in British Columbia. The commercial fishery is a limited entry fishery with 85 license eligibilities. The fishery commences in October and is scheduled for 8 weeks. Alaska red sea cucumber is widely recognized in the Chinese market for its stout muscle and high nutritional value. China is the largest market for sea cucumber, where the skins have been used for centuries as a medicinal food.

Alaska red sea cucumbers are harvested by divers through artificial diving and fishing methods, and are transported to the processing factory on the same day for ecological processing, including strict screening, cleaning of internal organs, cooking under constant temperature, and aseptic drying.The whole process is under strict supervision of the Canadian Food Inspection Agency. The quality and origin are guaranteed.