![]() Its shell can end up several feet down, with only its neck poking up into the water. The clam uses a tiny foot to burrow into the seafloor as it grows. The name geoduck comes from the Nisqually Indian gweduc, which means dig deep. Unlike the giant clam, which is almost all shell, the geoduck has a small shell compared to the soft part of its body, which it cannot retract into the shell. The geoduck (pronounced gooey duck) is a large clam native to the west coast of North America. It’s definitely unique to the Northwest, and I think we should be proud of it, Stowell says. Seattle-based chef Ethan Stowell features geoduck seasonally at Goldfinch and How to Cook a Wolf. Geoduck meat is sweet and clear in taste. Of course, a reputation for being a superior seafood doesn’t come without a steeper price tag. Gastro Obscura described geoduck meat as sweet and briny without being fishy, with a clean, snappy bite that’s much crisper than other clams, leading many to consider it to be the ideal seafood. However, you don’t want to overcook them or they get too tough, says Roy Ewen, who has been a recreational geoduck digger for more than 50 years. ![]() It can easily be blanched, stir-fried or cooked up in chowder. There are a variety of ways to cook geoduck. When it’s ready, the skin should peel off easily. How long does geoduck take to cook?Ībout 20 seconds.This Recipe Appears In.Nutrition Facts (per serving円Calories1gFat2gCarbs17gProtein How long do you boil geoduck? To sum it all up, you can taste the ocean in every bite of geoduck. Geoduck has a very strong flavor and could be chewy if it is not cooked well. The taste of geoduck is described as sweet and salty, with a clean texture that is crispier than that of other clams. ![]() Korean chefs also frequently serve it raw, with hot chili sauce, or in fiery soups and stir-fries. In Japan, geoduck is called mirugai (giant clam) and used for sashimi and sushi. Taylor Shellfish (the largest shellfish operation in the PNW) suggests using geoduck in a bright, minty salad.
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