First, dredge through the flour, then egg, then breadcrumb, taking care to cover the strips completely in each step, as well as using one hand for wet ingredients and one hand for dry ingredients or else you’ll just end up breading your fingers. Slice the geoduck ‘body’ into ¼ inch strips and do an English-syle breading. Pan-fried Geoduck Strips with Sambal Aioli and Lemonġ cup breadcrumbs – I prefer Japanese style panko breadcrumbsġ cup Sambal aioli (about 1 tablespoon Sambal to 1 cup aioli) Or they can be purchased from Taylor Shellfish at any of their retail stores or from their online store. Aside from going digging for them yourself, you might get lucky at an Asian Supermarket in the live shellfish section. If you live outside of the Pacific Northwest, finding geoduck could pose a small problem. There are an estimated 109 million ‘ducks’ living packed into the sediment of the Puget Sound, making them the largest biological mass in the Sound according to the Department of Ecology.
They are also one of the oldest living creatures in the animal kingdom and can live as long as 168 years. The average weight is about three pounds, but specimens weighing over 15 pounds in not unheard of. They are the largest burrowing clam in the world and are exclusively native to the Puget Sound in Washington State, extending north to Vancouver B.C. The name geoduck (pronounced gooey-duck) is the Nisqually Native American word for ‘dig deep’, quite logical because these clams live 2½-3 feet below the surface of the sand. But before that, a little info on this mighty creature.
#Geo duck fladded salt how to#
This week I’m going to teach you how to prepare and eat it. Last week I went digging for the prehistoric looking, giant clam known as Geoduck (read all about the rather challenging excursion here).
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