![]() ![]() Ordered this for a ceviche I made and it was a huge hit. The quality of this frozen cleaned geoduck is same as live one. I'm excited that Taylor Shellfish farms can ship it to me. I used to drive to San Francisco to get live whole geoduck in Chinatown for years. We offer delivery Tuesday-Thursday and everything is harvested fresh to order.įREE SHIPPING FOR ALL ORDERS OF $250 OR MORE.įor more detailed information, please read our order guidelines under Terms & ShippingĪrrived frozen and in good condition. ![]() During the checkout process, you can select the delivery date of your choice from a calendar of available days. 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. There's something for everyone here, whether you like sushi, ceviche, or chowder.Try our new frozen geoduck meat and leave the cleaning to us! We clean approximately three geoducks to get one pound of meat. There are so many different ways to cook and enjoy geoduck. ![]() It should come off in one piece, like pantyhose or a long sock.įinally, you will rinse out the cavity, cut down the middle of the siphon, and wash it thoroughly to remove all sand. Now, this is the fun part: pull off the skin of the siphon, starting from the body. Get rid of those internal organs and the shell, reserving the body and siphon. Next, you will bring a pot to boil and blanch the clam for six to eight seconds.Īfter it cools, cut the siphon and body free from the shell. How to Clean a Geoduck (prior to eating/cooking)įirst things first, make sure your geoduck is alive and well. If you think scallops are sweet and clear, then you're in for a delicious surprise. The geoduck is the sweetest clam out there. However, several chefs love their snappy texture, meaning they have a good bite to them. As is often the case with clams, their texture is slightly rubbery. Geoducks can be very tender when cooked right. Many reviewers have noted its unique sweet flavor. Unlike some other clams, geoduck doesn't taste fishy at all. The word is derived from the Nisqually term, gweduc, meaning "dig deep." The geoducks were called this originally due to their extreme burrowing capacities. This multimillion-dollar industry sends 90% of all Pacific Geoducks to Asia, where a pound of clams can sell for up to $200. The gooey duck clam is a huge industry on the coast, though most farmers ship their harvest to Southeast Asia. There are two holes in their siphon: one to suck in phytoplankton and one to release excess water. So, how do they eat if they spend their whole lives underground? Although they burrow several feet in the ground, their siphon sticks out like the barrel of a rifle. In fact, when they're young, they dig a hole several feet into the ground and live there for the rest of their lives. They are the world's largest burrowing clam. Their siphons, or necks, can grow up to three feet long, aka baseball bat length. Some have compared them to elephant trunks or something a little more phallic, if you know what I'm saying. They are easily recognizable thanks to their extremely long siphon. And they live for a long time the oldest geoduck ever recorded was 168 years old. The geoduck is a saltwater clam in the Hiatellidae family, native to the Northwestern coasts of the U.S. ![]()
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