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Geoduck is the world's largest burrowing clam and is prized at sushi bars because it pairs well with other flavors.Įverything perishable is shipped with plenty of frozen gel ice packs (dry ice for frozen oysters). The belly has a mild taste and is usually served pan fried, steamed or stewed. The siphon and belly meat are meticulously organized then vacuum sealed before being frozen.įrozen geoduck meat has the same flavor and qualities as a live whole geoduck, the neck or siphon has a deliciously sweet taste and the crisp texture of a cucumber is excellent served sashimi style. Tenderizing is not necessary if you intend to use the siphon meat in chowder or if you intend to eat it raw as sashimi, sushi or ceviche.Try our new frozen geoduck meat and leave the cleaning to us! We clean approximately three geoducks to get one pound of meat. It can be sectioned and pounded gently with the smooth side of a meat mallet to tenderize the sections into thin steaks.
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Geo duck clam skin#
Once the tough outer skin is removed, the remaining breast meat is quite tender. The meat below the siphon is the breast meat, and may be split down the median line and cut into small lengths. Wash the siphon, removing all traces of sand and grit. Split the siphon by inserting a knife or scissors and cut the siphon lengthwise. Peel the skin off the siphon and mantle it should slip off like a glove. Separate the viscera (gut) from the meat of the “neck” (the siphon) and the “breast”(the mantle, or tissue at the base of the siphon and along the shell margins).
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Use gloves for this process to prevent slicing your hand on the sharp shell edges. Using a paring knife, carve the clam away from the shell. Recommended Preparation: Blanch the entire clam in boiling water for ten seconds. The neck meat is often used in sushi or minced into patties and quick fried. The prime meat comes from the neck, which may be up to 24-inches when fully extended, and the mantle can be cut or ground and used in chowders. Although they are edible, they are not widely marketed due to their inaccessibility. The body meat, when sliced, pounded and sautéed resembles abalone. Market Description: The neck can be cut or ground and used in chowders. Geoducks have been marketed in the United States as “king clam.” Considered a delicacy in Asian countries along the Pacific, geoducks are also shipped to Taiwan.
Geo duck clam professional#
Geoducks are harvested in deep waters by professional divers. Range & Habitat: The Geoduck Clam, (pronounced “gooeduck”), Panopea abrupta, native to the Pacific Coast of the United States and Canada (primarily Washington, British Columbia, and Southeast Alaska). After digging about 3 feet deep, the adult geoduck settles in for 100 years or more. A developing geoduck burrows into sediment 1 foot per year. The Chinese call the geoduck the “elephant trunk clam”. Also one of the oldest animals in the world, geoducks can live as long as 146 years. Identification & Biology: The geoduck clam is the largest bivalve along Puget Sound and the largest burrowing clam in the world, weighing in at an average of one to three pounds (0.5 – 1.5 kg) at maturity.