Geoduck is mollusca living in the marine environment. Geoduck is rare seafood with the high nutritional value and special taste. Besides, Geoduck is good for men. Geoduck is less familiar as clams, oysters, snailsai??i?? but if someone has one chance to enjoy it, they will not forget the special taste of this seafood.
There have many dishes which are cooked from Geoduck such as: baking, salad roll, porridgeai??i?? Firstly, soaking into water from 2 to 3 minutes in a hot water, then, washing the outer shell
Delicious Geoduck dishes depends on a lot of spices such as garlic, onion
After that, using fried oil, dip in fish sauce, glutamate and pepperai??i??
TheAi??geoduck, scientific name Panopea generosa, is a species of very large, edible, saltwater clam in the family Hiatellidae.Ai??The common name is derived from a Lushootseed (Nisqually) word
The geoduck is native to the west coast of North America. The shell of the clam ranges from 15 centimetres (5.9Ai??in) to over 20 centimetres (7.9Ai??in) in length, but the extremely long siphons make the clam itself much longer than this: the “neck” or siphons alone can be 1 metre (3.3Ai??ft) in length. The geoduck is both one of the largest clams in the world, and one of the longest-lived animals of any type.
The large, meaty siphon is prized for its savory flavor and crunchy texture. Geoduck is regarded by some as an aphrodisiac because of its phallic shape.Ai??A team of American and Italian researchers analyzed bivalves and found they were rich in amino acids that trigger increased levels of sex hormones.Ai??Their high zinc content aids the production of testosterone.Ai??It is very popular in China, where it is considered a delicacy, mostly eaten cooked in a fondue-style Chinese hot pot. In Korean cuisine, geoducks are eaten raw with spicy chili sauce, sautAi??ed, or in soups and stews. In Japan, geoduck is prepared as raw sashimi, dipped in soy sauce and wasabi. On Japanese menus in cheaper sushi restaurants, geoduck is sometimes substituted for Tresus keenae, a species of horse clam, and labeled mirugai or mirukuigai. It is considered to have a texture similar to an ark shell (known in Japanese as akagai). Mirugai is sometimes translated into English as “giant clam”, and it is distinguished from himejako sushi, which is made fromTridacna gigas.