These unusual bivalves (think hinged clams, oysters and scallops) are one of the most prized fresh seafood products in the world! Geoduck (pronounced gooey-duck) is particularly revered by the Chinese for its sweet, delicate flavor and crunchy texture. Our friend, Bizarre Food connoisseur, Andrew Zimmern, became addicted to geoduck while visiting sushi bars in New York City and still looks forward to eating the rare, exotic food whenever he can.
Our geoduck is a cold water clam out of the Pacific Northwest. The geoduck is among the world’s largest clams, weighing three pounds on average. It’s so large, it can’t fit into its own shell! Hand harvested by divers, geoduck clams live in the sand and mud, showing only the top of their neck. Divers use high pressure water hoses to blast away the sand and mud to dig them out. Once the fragile creatures are lifted from the sea, their shells are secured with rubber bands for transit.
Sushi-grade geoduck clams are known as mirugai in sushi bars, where they are often sliced, peeled, cooked or eaten raw. Whether you enjoy geoduck as sashimi, minced and floating in tasty sauces, or gently cooked and served in hot-pots or a variety of chowders, this a delicacy not to be missed.
Panopea generosa, P. globosa
Primary Product FormsWhole
Harvest Area:Pacific Northwest
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