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.
Chefs from all around the world are embracing Geoduck from Canada for its wonderful versatility, by developing exciting new creations featuring both raw and cooked geoduck meat. Chinese chefs are increasingly featuring Canadian geoduck on Chinese banquet menus; Japanese chefs are serving geoducks in multi-course Kaiseki-style dinners; and many western chefs are incorporating geoduck into ‘chef creations’ tasting menus.
Our UHA Chef Consultant and geoduck expert, Stephen Wong, offers the following tips 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. Drain well and arrange 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. The siphon can also 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. The body yields best results when grilled, pan-seared, or included in soups like a chowder.