![]() For more product information contact Seatech Corporation.įor additional information give us a call (425) 835-0312 or send us an email. Geoduck is sold live, whole frozen, or frozen siphons and backs. Slice the back meat, bread and deep-fry for a spectacular treat. ![]() It is easier to make than roast chicken and sautes. Geoduck's strange appearance belies the ease with which it cooks up in the kitchen. Marinate the geoduck in buttermilk overnight. Slice geoduck siphon into small pieces (approximately inch thick). Over a bowl, process and clean the geoduck by removing the shell, skin, and gut ball. And, of course, geoduck is delicious: somewhere between a chewy clam and a tender abalone, though crisper in texture than either. Blanch the Canadian geoduck in boiling water for 5 10 seconds and then drench in an ice bath. Reserve the portion from inside the shell for chowder. Cut the arm of the clam out, and remove the outside skin. Geoduck can be eaten raw, steamed, sautéed, boiled or fried depending on the desired flavor and texture. Pried from its shell, its body is creamy white, Rubenesque and meaty in mass. Clean geoduck by blanching in hot water for 10 seconds, and place in ice bath. Reserve the body meat for another geoduck recipe. Geo duck reciope how to#Geoduck is known in China as king clam or elephant trunk clam 蜊 and a popular preparation method is Hotpot where thin strips of the meat are placed in hot broth to cook at the dining table. 1 Prep your geoduck ( how to clean geoduck clams) and separate the siphon meat from the body meat. In Korea Geoduck is eaten raw with hot chili sauce, in soups or sautéed. ![]() The most popular preparation method in Japan is as sashimi, known as mirugai or mirukuigai, dipped in a wasabi and soy sauce mixture. It is considered a delicacy in Chinese, Korean and Japanese cuisine. ![]() The siphons have a slightly crunchy texture and delicious mild flavor. Geoduck have large meaty siphons which are considered to be the most prized part of these giant clams. ![]()
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