![]() The larval or juvenile stage appears most susceptible to this problem. Geoducks are also prone to predator attacks. At this point, they may weigh as high as 7 pounds. They may require up to 15 years to reach their maximum size. They usually take six years to achieve marketable quality. Geoducks are expensive and rare because they take a long time to grow and reach an ideal weight of about 2 pounds. This huge price difference leaves you with a big choice on whether to go for a home-cooked or restaurant-prepared geoduck. The same top-grade geoduck will cost 2-3 times more in a restaurant. Geoducks can fetch as high as $150 per pound for premium quality harvest in isolated cases. ![]() However, the price can go down for low-grade geoducks. The highest grade geoduck clams cost about $25 per pound. Geoduck? Piddock? by pfly Why Are Geoducks An Expensive And A Rare Treat? Squirting water allows a geoduck to draw more water into the chamber and filter more food for this bivalve mollusk. Usually, these giant clams suck water through one chamber of their long siphon and force it out once the gills filter oxygen and plankton. Geoducks squirt water to expel seawater and other waste taken into the siphon to obtain nutrients. However, their geoduck clams appear smaller than those in Pacific Northwest. Japan, New Zealand, and Patagonia also have stocks of related species. ![]() In addition, Northwest Mexico and Baja California have huge stocks. Overall, there is an abundant supply in Alaska, Washington, and British Columbia. Puget Sound is home to millions of geoduck clams. You can buy these bivalve mollusks in seafood markets or restaurants. Japan, China, and Hong Kong are the largest markets for geoducks. However, they are a rare and expensive delicacy in Asia. These giant clams may appear unappealing to the eye. Even so, people use names such as geoduck, king clam, goeduck, gweduck, and elephant-trunk clam to refer to it. This giant clam is known as Panopea generosa. As a result, it leaves their siphon exposed to predators such as starfish, dogfish, sea otters, and crabs. In particular, adults cannot retreat into their shell if threatened. Usually, this bivalve mollusk has a long siphon and a small shell. Tips for preparing and cooking a geoduckĪ geoduck is a filter feeder and the largest known clam.Why Are Geoducks An Expensive And A Rare Treat?.It’s called geoduck butter and includes the tender geoduck, shiitake mushrooms and asparagus sauteed with butter. Shiro delivers with a broiled geoduck featured on the Belltown restaurant’s a la carte menu. You can only expect greatness from Seattle’s legendary sushi chef. The most recent version at his Capitol Hill seafood spot is served with watermelon, pea vines and cucumber – a final taste of summer – and it is divine.Īre you a purist? If so, one of these seafood institutions (with locations in Queen Anne, Capitol Hill and Pioneer Square) is where you can get beautiful slivers of raw South Puget Sound geoduck served with soy. Along with fresh clams, sea beans, lemon and shisito peppers, this pasta is worth going back for.Įthan Stowell has a reputation for serious geoduck crudo. ![]() Their geoduck crudo comes with Fresno chilies, jalapenos, scallion and yuzu soy.Įdouardo Jordan’s new Ravenna restaurant features a seafood fettucine with paper-thin shavings of crunchy geoduck as the star. The South Lake Union restaurant long known for its 20 versions of crab cakes recently added geoduck to its lunch and dinner menu. ![]() Well, we like it too, and we’re willing to go out of our way to find it (interesting geoduck factoid: Washington’s Department of Ecology estimates that more than 100 million adult geoducks live deep within the sediments of the Puget Sound region).īelow are five restaurants that feature geoduck, and their unique preparations. It is native to the Pacific Northwest, has a phallic shape, and a name that makes you giggle every time you say it.ĭid we mention that in the hands of the right chef, geoduck (pronounced ‘gooey-duck.’ See?) is unique in texture and deliciously savory? But, finding the saltwater clam can be tough, as it is believed that 90 percent of the geoduck harvested in the United States is allegedly exported to China, where it is considered a delicacy. ![]()
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