Live Seattle Geoduck

Live Seattle GeoduckProduct Description: Sourced from the cold, pristine waters of Seattle, our live Geoduck Clams are a prized delicacy celebrated for their uniquely crisp, crunchy texture and sweet, ocean fresh flavour. Highly versatile, Geoduck is exceptional when served raw as sashimi or cooked lightly in hotpot and stir fries. Key Attributes: Origin: Seattle, USA Flavor Profile: Mildly sweet, briny, and rich in umami with a clean ocean taste. Texture: Distinctively

Product Description: Sourced from the cold, pristine waters of Seattle, our live Geoduck Clams are a prized delicacy celebrated for their uniquely crisp, crunchy texture and sweet, ocean-fresh flavour. Highly versatile, Geoduck is exceptional when served raw as sashimi or cooked lightly in hotpot and stir-fries.

Key Attributes:

• Origin: Seattle, USA
• Flavor Profile: Mildly sweet, briny, and rich in umami with a clean ocean taste.
• Texture: Distinctively firm, crisp, and crunchy with a slight chew.
• Best Feature: Prized for its unique texture, especially in raw (sashimi) preparations.

Best Culinary Uses:

• Sashimi: Thinly slice the siphon (neck) and serve raw with soy sauce, wasabi, or ponzu to highlight its natural sweetness and crunch.
• Hotpot (Shabu-Shabu): Briefly blanch thin slices (5-10 seconds) in hot broth for a delicate, tender bite.
• Stir-Frying: Quick-fry slices with ginger, scallions, and Shaoxing wine for a fragrant dish.
• Steaming: Gently steam with light seasonings to preserve its fresh, oceanic flavour.

Handling & Preparation:

Keep live Geoduck chilled in the refrigerator (0–4°C), covered with a damp cloth. To prepare, blanch the entire clam in boiling water for 10-15 seconds to easily remove the shell. Separate the siphon (neck) from the body. The siphon's outer skin can then be peeled off. Both the siphon and body meat can be cleaned and sliced for use.

Important Note:

Geoduck is best enjoyed raw (sashimi) or cooked very briefly. Avoid overcooking, as this will result in a tough, rubbery texture. Deep frying is not recommended as it alters the clam's natural sweetness and unique texture.