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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

June 8, 2011 at 1:40 PM

Blanched geoduck brings a crunchy and sweet taste to the palate

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We had just come back from a weekend trip to a “secret” Puget Sound beach with a nice batch of geoducks, and my wife’s favorite way to serve up this giant bivalve is very simple and delicious.

These deep dwelling creatures are fairly hard to harvest on your own unless you are persistent or have the right tools to do it yourself. For those who don’t want to try it on their own you can purchase them at many seafood stores in the Seattle area, but don’t get sticker shock from the $22.99 per pound average. Geoduck are very popular in Asia where it is a rare treat, and the meat is very sweet and has a great crunchy texture.

J.C.’s Blanched Geoduck

Ingredients

One fresh geoduck

Third of a cup of soy sauce

One jalapeno pepper or fresh ginger (if you don’t like it spicy)

One tablespoon of vegetable oil

Green onions

Directions

Bring a pot of water up to a boil.

To prepare the geoduck, cut the siphon off from the body meat, and then split it lengthwise in half.

Use a very sharp knife to cut the siphon into paper thin slices. Note: Be sure to save the body meat, which can cut up into small chunks and broiled with teriyaki sauce or a butter/garlic sauce or put into a chowder.

Then dunk the slices into the boiling pot of water for only 3 to 5 seconds at the longest.

Pour out the slices into a colander, and then have a bowl of cold water with ice to stop the cooking process. This keeps the meat from overcooking and becoming tough.

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Sauce

Combine a third of a cup of soy sauce and one tablespoon of vegetable oil into a small pot and warm up in medium heat just before the boiling point.

Then add in the thin sliced jalapeno or ginger combined with finely chopped green onions. Adjust ingredient amounts to taste for spiciness. Stir it up quickly and then pour into a small bowl.

Arrange blanched geoduck slices attractively on a platter and serve with the dipping sauce.

(Photos taken by Mark Yuasa)

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