Preparing Geoduck
West coast seafood salad
Winner: Seafood Cooking Competition, Hong Kong (2007)
Many chefs choose to serve Geoduck from Canada raw in sushi or sashimi, to showcase its highly desirable flavours and texture. Alternatively, other favoured preparation methods include sautéed, stir-fried or cooked in a traditional hot pot.
The 4 main geoduck cuts
Siphon slices
the thinnest cut is best for sashimi, hotpot, ceviche, and salad
Thick cut siphon slices
This cut is best for chowder and stir fry
Siphon batons
This cut is best for chowder and stir fry
Body slices
The thickest cut and is best for grilled skewer and chowder