Rinse the insides then begin slicing the meat finely.Butterfly the siphon by slicing it lengthwise almost all the way through then opening it up to expose the inside of the shaft.This meat is milder and is best steamed, pan fried or stewed. Store the body of the geoduck in an airtight container in the fridge. Pop the geoduck back in the pot of water for 1-2 seconds to rinse.The seafood tower arranged Baja blue shrimp among the geoduck. A tea towel can help if you're having trouble gripping the skin. Seafood Soup recipe in Tower of Fantasy: 3x Conch 2x Scallop 10x Lettuce Seafood Soup. Start pulling from the body's end and roll it off in one piece. Use a sharp knife to cut around the edge of the shell - this will remove the body. Place the geoduck onto the ice to stop the cooking process.Fill a large stockpot with water and bring to boil then carefully drop the geoduck into the water, then remove after 5-10 seconds.Fill a large bowl with ice and set aside.This is a sign of freshness and the texture will have a characteristic crunch. Recipe courtesy of Hog Island Oyster Bar Napa Chef, Jose Romo. As you slice the meat, you may notice the sides start to crinkle up. Geoduck (pronounced gooey duck) are prized for the large amount of meat they yield and.For sashimi, you'll be using the siphon if it has a decent sized girth you can process nice looking slices for your dish. If you intend visiting a market to buy a geoduck, look for a good sized one.A usaba or nakiri knife will also allow you to cut very fine slices of seafood. Choose a Yanagiba (sashimi knife) which are available at most good homeware stores or online. A good quality knife will make your job of prepping a geoduck much easier and the end result will look more presentable.The siphon (or neck) sucks in seawater in search of plankton then it squirts out what it doesn’t need. A pleasant crunch though, not the same as you’d get from munching on sandy seafood.Ī geoduck is made up of two parts: the siphon which can extend to an impressive three feet and the body which is housed inside the shell. The flavor is best compared to a clam with a texture that offers crunch. It’s a mollusc well known for offering delicious meat that is sweet and not overwhelmingly fishy. The mighty geoduck lives in the coastal waters of western Canada and northwest United States. Melt butter in a large stockpot over low. Image credit: The Evergreen State College Directions Grind clam meat in a meat grinder through large holes or food processor until roughly chopped and reserve.

Geo duck recipe