![]() Geoduck toughens when cooked so a quick plunge into boiling water or sauce is all that’s needed. Korean chefs also frequently serve it raw, with hot chili sauce, or in fiery soups and stir-fries. You probably already have tried clams, oysters and other bivalves but have you treated yourself to geoduck? Seek it out. The geoduck’s sweet flavour and crunchy texture reveal themselves best when the clam is eaten either raw (in sushi or sashimi) or very quickly cooked (in a stir fry or hot pot). In Japan, geoduck is called mirugai ('giant clam') and used for sashimi and sushi. Annual allowable catch is very conservatively managed to maintain existing stocks. Since 1994 the UHA has started enhancing geoduck populations to ensure continuing long term success. They are harvested by divers with high pressure water jet hoses (“stinger”) to loosen the substrate with minimal ocean floor environment disturbance. The average size weighs in around one kilogram but they can live a very long time (over 150 years) with their growth rings measured on the oval shell (average length around 7-8 inches) like on a tree trunk. The industry on the Pacific Coast is well regulated and sustainable since the 1981 formation of Underwater Harvesters Association (UHA) representing and managing some 55 British Columbia commercial geoduck and horse clam licence holders. Imbued with strong flavours of the sea, live Geoduck Clam is. Remember that the meat can toughen quickly if you overcook them. Geoduck Sashimi Posted by mad butterfly on ApDecemIf you like Sashimi, ie raw foods, you should try Geoduck (pronounced as gwee duck ), a kind of shell sea animal which buries his shell in the sands and with a nose that sticks out to the surface to breathe. Live Geoduck Clam (pronounced: gooey-duck) is a species of very large, edible saltwater clam. I preferred it with lime dressing and nori chips where hubby was able to eat the Geoduck by itself without dressing. The Geoduck has a crunchy texture and oceanic taste. They have become quite expensive but a small amount delivers a very special sea-fresh flavour from the sweet textured meaty neck (or siphon) making excellent raw sushi/sashimi or cook them slightly by stir fry/sauteed. 5) Sesame Geoduck Sashimi with sesame ginger lime dressing, tobiko and nori chips. They are also increasingly used in Japan. They have become so popular now in the Chinese community and most of the product is shipped live to Hong Kong and China as the “Elephant Trunk Clam”. Boy did they ever make the very best most flavourful clam chowder I have ever enjoyed! Today they are less commonly seen in the North American market and are recognized as a real delicacy. ![]() What fun to catch such cherished buried treasures. ![]() Currently she is partnering with Washington Sea Grant, National Oceanic and Atmospheric Agency (NOAA), Washington Shellfish Initiative and the Washington State Parks and Recreation Commission to create the Washington Shellfish Trail to provide itineraries for fellow bivalve lovers to visit Washington’s shellfish farms, public gathering beaches and restaurants, while educating on shellfish safety and best practices.Image courtesy: I have fond memories as a boy digging madly in the beach sands with the outgoing tide at Boundary Bay on the Canada/USA border to catch those elusive deep burrowing geoducks. Today Rachel manages tourism for Hood Canal and lower south Puget Sound’s Hammersly and Totten Inlets, home and nursery to many of the Northwest’s geoducks. Live Geoduck Clam (pronounced: gooey-duck) is a species of very large, edible saltwater clam. Alternatively, other favoured preparation methods include sauted, stir-fried or cooked in a traditional hot pot. Raised on the West Coast of Vancouver Island, her passion for bivalves and the biodiversity of Pacific waters began at a young age gathering clams and oysters by Coleman lantern on the winter tides. Many chefs choose to serve Geoduck from Canada raw in sushi or sashimi, to showcase its highly desirable flavours and texture. Here, along with sons Zachary and Lukas, they harvest Sea Cow and Sea Nymph oysters available at the Hama Hama Oyster Co. Rachel and her husband, John, reside on a family farm ( ) on the shores of Hammersly Inlet in Shelton, Wash. ![]() Rachel and her husband, John, reside on a family. ![]()
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