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Credit: Michael Baldwin, CCE, chef-instructor/coordinator at Bellingham Technical College, Bellingham, Wash.
Sizzle, Spring 2011
1. Rinse geoduck in cold water, removing any sand.
2. Using a paring knife, cut along insides of the shell, pull out visceral mass (gills and stomach) and discard, leaving siphon and mantle. Plunge entire geoduck in boiling water for 8 seconds; dip in ice water. If blanched longer, it will become tough.
3. Using a paring knife, peel outer membrane from siphon and discard.
4. Butterfly lengthwise by inserting a paring knife. Wash siphon, removing all traces of sand and grit.
5. Siphon meat is firm and tough, and can be sliced thin at an angle or pounded gently with the smooth side of a meat mallet to tenderize into thin steaks for sautéing. The meat of the mantle/body is more tender than the siphon.
Notes: The siphon is used in sushi (called mirugai). The mantle meat, which is more tender, is used for pan-frying, sautés and chowders. The siphon can be tenderized and quickly sautéed or pan-fried, as well. Geoducks, like other shellfish, must be kept alive. To store, place damp towel over geoduck and keep at 38°F. Shelf life is 3-4 days. The shellfish tag record must be kept for 90 days. Cover cut-resistant gloves with latex gloves.
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