![]() Please contact Caspian Monarque for quotes to other destinations, as well as Saturday delivery. Korean chefs also frequently serve it raw, with hot chili sauce, or in fiery soups and stir-fries. You will be informed of expected delivery date, with tracking information. In Japan, geoduck is called mirugai ('giant clam') and used for sashimi and sushi. We normally dispatch your goods the same day, however at peak periods we may have to place your order in the production queue, this may be up to 3 days prior to dispatch. Inform us with your preferred delivery date in the special instructions box. The overnight service is dependant on weather conditions.Ĭaviar orders are dispatched Monday to Thursday by overnight carriage, except public holidays. The Caviar is packaged in a Thermo Insulated box on Gel Ice packs and shipped via TNT or Royal mail, fixed cost to all UK mainland addresses. We can organise same day courier delivery in the London area, please ask for a quote. Please use the information box at checkout to give us preferred delivery day, and other requests. Overnight UK shipping is free of charge please check with us regarding other EU destination shipping costs (these are typically £50 for overnight, Monday to Thursday). Omega 3: N/A Primary product forms for Geoduck clamĭried: Body meat Global supply for Geoduck clam In Chinese soups, dried body flesh is occasionally used as an ingredient. ![]() The finest results come from a short blanching in hot water or sauce. Cooking causes the flesh to become tough very quickly. Serve as sashimi or quickly prepare in a stir fry or a hot stew. Geoduck toughens when cooked so a quick plunge into boiling water or sauce is all that’s needed. Each component should be cut into paper-thin pieces. The geoduck’s sweet flavour and crunchy texture reveal themselves best when the clam is eaten either raw (in sushi or sashimi) or very quickly cooked (in a stir fry or hot pot). Cooking tips for Geoduck clamĬut the siphon from the body meat and divide it in two lengthwise to prepare for usage. The geoduck siphon flesh has a crisp texture and a pleasant, fresh marine taste. A cleansed siphon’s flesh is smooth and cream-colored. The skin of the geoduck siphon is robust and varies in color from light beige to brown. A substantial proportion is also farmed on Puget Sound’s tidal flats, where the clams are raised in net-covered PVC tubes that are removed after the first year. Geoducks are collected individually in the wild by divers using water jets to remove the sand around the clams. Washington controls about half of the world’s supply. Geoducks are harvested in significant numbers only in Washington’s Puget Sound and the inland waterways of British Columbia and Southeast Alaska. The clam is highly regarded in Hong Kong, China, and Japan, where it is regarded as a rare culinary delicacy, whether cooked in a Chinese hot pot or raw, sashimi style. The edible portion of the bivalve is the meaty siphon, which may reach a shell width of 7 inches and weighs an average of 2 1/4 pounds. Its name is derived from the Nisqually Indian word “gwe-duk,” which translates as “dig deep.” The Chinese refer to it as the “elephant trunk clam” because to the huge siphon that extends from the big, oval shell. Currently she is partnering with Washington Sea Grant, National Oceanic and Atmospheric Agency (NOAA), Washington Shellfish Initiative and the Washington State Parks and Recreation Commission to create the Washington Shellfish Trail to provide itineraries for fellow bivalve lovers to visit Washington’s shellfish farms, public gathering beaches and restaurants, while educating on shellfish safety and best practices.Geoducks (pronounced “gooey ducks”) are the world’s biggest burrowing clams and one of the longest-lived creatures, often exceeding 100 years. Today Rachel manages tourism for Hood Canal and lower south Puget Sound’s Hammersly and Totten Inlets, home and nursery to many of the Northwest’s geoducks. Raised on the West Coast of Vancouver Island, her passion for bivalves and the biodiversity of Pacific waters began at a young age gathering clams and oysters by Coleman lantern on the winter tides. Here, along with sons Zachary and Lukas, they harvest Sea Cow and Sea Nymph oysters available at the Hama Hama Oyster Co. Rachel and her husband, John, reside on a family farm ( ) on the shores of Hammersly Inlet in Shelton, Wash. Rachel and her husband, John, reside on a family.
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