Filed under Animals
Geoduck is a prized Pacific Northwest seafood. The large, meaty siphon is prized for its savory flavor and crunchy texture. Geoduck is regarded by some as an aphrodisiac because of its phallic shape.
These clams were not fished commercially until the 1970s, but in recent decades a huge demand from Asian markets has developed, and the clams are now farmed as well as being harvested in the wild.
It is very popular in China, where it is considered a delicacy, mostly eaten cooked in a fondue-style Chinese hot pot. In Korean cuisine, geoducks are eaten raw with spicy chili sauce, sautéed, or in soups and stews. In Japan, geoduck is prepared as raw sashimi, dipped in soy sauce and wasabi. On Japanese menus in cheaper sushi restaurants, geoduck is sometimes substituted for Tresus keenae and labeled mirugai or mirukuigai.
The flesh of geoduck tastes like a cross between your average fan-shape shelled clam – say, a Littleneck – and the sweetest scallop you’ve ever tasted, with texture ranging from a cross between firm jello and oyster on the shell end becoming progressively firmer toward the *ahem* protruding end, otherwise known as its siphon or neck, to where it’s downright crunchy at the tip.
Geoduck with a short neck
and with a long one
Before you get started have a pot of hot tap water or boiled water ready. Then cut through the tough ligament thingies attaching the clam to the shell on both sides
and pry the shells apart
At this point, give the geoduck a good and thorough rinse in cold water. If it smells like anything but fresh ocean water, it’s probably not so fresh.
When you pull the body of the clam away from the shell, you’re going to find this thing that looks like bwalls, and well, it is a gonad, so it’s basically bwalls. People tend to discard this part, but it tastes sweetly of the ocean and makes a wonderful stock for seafood based soups and stews.
Once the gonad is removed, you have the mantle (the fleshy part that was covered by the shell) and the siphon (the fleshy part outside the shell), and it is all covered by an outer rubbery *sheath* called a periostracum. To remove that sheath, dunk the clam in that hot water for 15 to 20 seconds. Doing this will not only facilitate the removal, but it’ll firm up the flesh and make it easier to slice.
In the front, the siphon, in the back the mantle, both completely edible.
Wash away any sand or dirt that’s accumulated in siphon and mantle.
You can serve them with choh gochoojahng (Korean style), wasabi and shoyu (Japanese style), and paper thin slices of lemon.
Or you can use the siphon pieces to make geoduck sushi (Mirugai (MEErooguy) is the Japanese word for geoduck).
Filed under Animals
The geoduck is a species of very large saltwater clam, a marine bivalve mollusk in the family Hiatellidae.
The shell of this clam is large, about 15 – 20 centimetres in length, but the very long siphons make the clam itself very much longer than this: the “neck” or siphons alone can be 1 metre in length.
Native to the northwest coast of the United States and Canada (primarily Washington and British Columbia), the geoduck is the largest burrowing clam in the world, weighing in at an average of 0.5–1.5 kg.
Geoducks are one of the longest-living organisms in the animal kingdom. They have a life expectancy of about 146 years, with the oldest recorded at over 160 years. Scientists speculate that the geoduck’s longevity is the result of low wear and tear.
How to cook and eat geoduck?