Geoduck from Canada is highly regarded as a premium seafood product by consumers all around the world.

Today, an increasing number of Canadian chefs are embracing its wonderful flavour and texture. While the traditional Asian-inspired geoduck dishes are always popular, local chefs are exploring many new preparation ideas.

Enjoy these Canadian-inspired recipes, created by some of the country’s top chefs to showcase the wonderful diversity and delicious flavour of Geoduck from Canada.

Executive Chef James Walt

Executive Chef James Walt
Araxi Restaurant + Oyster Bar
Whistler, British Columbia, Canada

One of the country’s leading chefs, James Walt continues to inspire both his contemporaries and his guests at Whistler’s award-winning Araxi Restaurant, creating compelling regional cuisine based on local, sustainable ingredients. His impressive culinary career spans some of British Columbia’s leading restaurants and his appointment as Executive Chef to the Canadian Embassy in Rome is an experience that has shaped the way he cooks today. James is Whistler’s only chef to cook at the celebrated James Beard House in New York City, where he has performed three times. James works closely with local farmers and producers, and personally selects the freshest ingredients to feature on Araxi’s menu.

Canadian Geoduck with Apple Dressing and Shaved Fennel

Canadian Geoduck with Apple Dressing and Shaved Fennel


2 local apples, cored and chopped
1 Tbsp (15 mL) grainy mustard
1 shallot, minced
1 tsp (5 mL) brown sugar
¼ cup (60 mL) maple vinegar
3 Tbsp (50 mL) olive oil
2/3 cup (150 mL) vegetable oil
  salt to taste
7 oz (200 g) Geoduck from Canada (cleaned, blanched, skin removed and then thinly sliced)
1 medium sized fennel bulb (thinly sliced and soaked in ice water for 10 minutes)

Place the apples, mustard, shallot, brown sugar and maple vinegar into a blender or food processor and set on medium speed, mixing until incorporated. Slowly add the olive and vegetable oil and blend until combined. Pass through a fine strainer and lightly season with salt to taste.

To Serve:
Place the geoduck and fennel in a bowl, drizzle with the apple dressing, and lightly toss. Serve on chilled plates and drizzle a little more dressing around the plate. Enjoy!

Serves 4

Chef’s Notes:

It was a pleasure to prepare this dish for the Underwater Harvesters Association and Chinese journalists during their visit to Araxi Restaurant in Whistler, British Columbia as part of their media tour in 2012.