Cleaning and preparing a live geoduc.k for use in a Geoduck Recipe is a fun task that can be completed in 9 simple steps:
1. Take a paring knife and cut along the sides of the shell.
2. Once the sides are free, cut the base of the siphon along the shell to remove the meat, leaving the stomach and other innards (Gonads) behind
3. Dunk the entire geoduck in slightly cooler than boiling water for 10 seconds (no longer or it will get tough), then immediately dunk in ice water. At this point we no longer have a “live geoduck.” Take a moment of silence and then…
4. Pull off the brown outer skin…Geoducks certainly are a unique seafood!
5. Cut down the middle of the siphon to open it up and wash to remove any sand or other debris.
6. (Optional) Cut off the tough “hind end” of the gooey duck.
7. Seperate the gooey duck into (2) halves.
8. Cut the siphon into very thin slices.
9. Cut the mantle into thicker pieces.
The different parts of geoduck anatomy are often prepared in different ways depending on which kind of fresh seafood dish you’re looking to prepare. The way the siphon is prepared depends on the method of cooking. If it is to be eaten raw, simply slice the siphon into very thin strips. If you are going to make a geoduck steak, tenderizing the neck is recommended. The softer mantle meat does not need to be tenderized. It is not generally eaten raw. Instead, it is cooked in various Geoduck Recipes.
The average 2 pound geoduck generally yields a half pound of food when prepared. Geoduck must be prepared live; otherwise it loses its freshness very rapidly. A foul odor is the quickest way to tell if a live geoduck is no longer fresh. If there is no foul odor, let geoduck cleaning commence!