Frozen Geoduck Siphon Meat, 2 kg
The siphon of the geoduck, the long neck of the clam, with the dark outer skin removed and only the pale edible muscle kept. It is dense and crisp, closer to a razor clam than to a scallop, and it stays crunchy only if it is cooked very briefly.
Where It Comes From
Dug from sandy coastal beds and cleaned at the shore. The siphon is skinned, trimmed and frozen within a day of landing, which is why the meat still snaps rather than turning soft.
Specifications
| Form | Siphon meat only, skin removed |
|---|---|
| Preparation | Cleaned, trimmed, no sand |
| Net weight | 2 kg per box |
| Size | Whole siphons, about 15 to 20 cm |
| Packing | Vacuum sealed, individually frozen |
State on Arrival
Raw and frozen solid. The meat is pale ivory, firm to the touch and free of grit, membrane or dark skin.
Storage and Thawing
Hold at -18 C or colder. Thaw overnight in the refrigerator in the sealed bag, rinse briefly and drain. Do not soak it, and do not refreeze once thawed.
Shelf Life and Delivery
Best within 8 months of the production date on the box, and within 2 to 3 days of thawing. Arrives frozen in insulated liners with dry ice.
How to Cook It
Short, hot cooking keeps the texture right; long, slow heat is the only way to spoil it.
- Sashimi slice thin against the grain, chill on crushed ice and serve with soy and wasabi.
- Hot pot blanch for 8 to 15 seconds, just until the edges curl, and lift out at once.
- Stir-fried slice, then flash-fry over high heat with ginger, garlic and greens for under a minute.
- Cold salad blanch for 10 seconds, shock in iced water, drain and dress with vinegar, chili and sesame oil.
Allergen Information
Contains molluscs (geoduck). Packed in a facility that also handles fish and crustaceans.