Frozen Geoduck Siphon Meat

What you are getting

The edible siphon of the geoduck clam (Panopea generosa), with the dark outer skin taken off and the tough rim trimmed away. What is left is the pale, dense neck meat, whole and uncut, in pieces of roughly even length.

Where it comes from

Dug from sandy intertidal beds along the North Pacific coast and landed live, then shucked and trimmed the same day. The meat goes into the freezer within hours of landing rather than travelling on ice, which is what keeps the texture crisp instead of spongy.

Specifications

• Cut: siphon only, skin off, whole pieces
• Net weight: 2 kg per box
• Grade: even piece size within the box
• Packing: vacuum sealed, individually frozen pieces

State and handling

Raw and frozen, not cooked. Pieces are frozen separately so you can take out what you need and put the rest back.

Storage

Hold at -18 C or colder. Thaw in the refrigerator overnight, or seal the bag and put it in cold water if you are cooking within the hour. Do not thaw on the bench and do not refreeze once fully thawed.

Shelf life and delivery

Best within 8 months of the production date on the box. Orders leave in insulated liners with dry ice and arrive hard frozen. Check the box is still frozen on arrival and refrigerate immediately.

How to cook it

The whole trick here is speed. Sliced thin and served chilled on ice with soy and wasabi, it eats like a sweet, crunchy clam.

• Hot pot: blanch 8 to 15 seconds, no more, until the edges just curl.
• Stir-fry: slice, then toss over high heat with ginger, garlic and chilli for under a minute.
• Chilled salad: blanch briefly, plunge into iced water, drain, and dress with vinegar, sesame oil and chilli.

Past about a minute of heat it turns tight and rubbery, and there is no way back.

Allergen

Contains molluscs. Packed in a facility that also handles fish and crustaceans.