Because of its remarkable quality, Geoduck from Canada is most often served raw in its natural form as sushi or sashimi to showcase its highly desirable true flavours and texture. The flavour of Canadian geoduck is also considered extraordinary when cooked so other favourite preparation methods include quickly sautéed, stir-fried or cooked in a traditional hot pot.
Today, chefs from all around the world are embracing the wonderful versatility of Geoduck from Canada and developing exciting new creations featuring both raw and cooked meat. For example, Chinese chefs are increasingly featuring Canadian geoduck on the menus of Chinese banquets, Japanese chefs are serving geoducks in multi-course Kaiseki-style dinners, and many western chefs are incorporating geoducks into their “chef’s creations” tasting menus.
Follow these tips from UHA Chef/Consultant and geoduck expert, Stephen Wong, to ensure tasty geoduck creations every time:
The most important thing to remember about cooking geoduck is not to overcook the product. For example, adding geoduck to a stir-fry at the end of the cooking process at a lower heat setting will keep the geoduck tender and retain its highly desirable sweet flavour.
For sashimi-hot pot presentations, briefly rinse the geoduck slices in lightly salted ice water before draining well and arranging on a serving platter. This will enhance the clean sea-sweet taste and the appearance of the geoduck.
Consider using the two main edible parts of a geoduck in different preparations. The siphon has a sweet and mild flavour, and crunchy texture, but can toughen easily. Therefore it’s best served raw (sashimi or sushi) and in quick cook preparations such as stir-frys. The body meat is richer in flavour and softer in texture and yields best results when grilled, pan-seared or included in soups like a chowder.
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