How to Cook the Mysterious Seafood: Geoduck | Asian-Inspired Recipe

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" How to Cook the Mysterious Seafood: Geoduck | Asian-Inspired Recipe "

Get your geoducks ready for a culinary adventure! This dish is sure to stand out from the crowd! Phallic and extreme in appearance, the Geoduck has been prized for its deliciously sweet taste and unique, delicate crunchy texture. This unusual salad is a favorite delicacy among Asian cuisine lovers and is surprisingly easy to make. The recipe is simple to follow and includes everything you need to know to cook Geoduck Salad Asian Style. Try... You won't be disappointed!

@fishandseafood - SEAFOOD & FISH Cooking Channel
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Video CHAPTERS:
00:11 Alive Geoduck
00:14 How to cook geoduck
00:23 How to clean Geoduck
01:03 How to cut /slice
01:10 What does geoduck taste like?
01:16 Ingredients. Geoduck served with ...
01:42 Plating geoduck
02:18 Geoduck VS Rasor Clam | Recipes

🧑‍🍳 INGREDIENTS:
1- geoduck | fresh
1,5 cup - sprouts | fresh
1 tablespoon - fresh spring onion | thinly slices
1 teaspoon - ginger | fine grated
2 tablespoons - soy sauce
1/2 - lime juice
2 tablespoons - vegetable oil | flavorless

👌TIPS:
1. Pick the freshest geoduck - make sure they're alive by checking if they move and have a pleasant sea smell!
2. Did you know you can keep geoducks alive in the fridge for at least 24 hours? Just make sure they have access to air - don't pack them in a closed plastic bag. Use an open container instead!
3. Clean and cut all ingredients in advance!
4. In advance, prepare some iced water before boiling geoduck! After boiling for just 10 seconds, let it cool off in some icy cold water. That'll stop the cooking process and make the skin much easier to remove.
5. Blanch the geoduck slices for not more than 2 seconds otherwise it will get chewy!
6. Slice it with an ultra-sharp knife at 45 degrees angle.
7. Remember to slice thinly the chewier neck meat, and the body is the softest part - cut thicker!

🧑‍🍳PREPARATION
1. Wash or brush the geoduck thoroughly in tap water.
2. Prepare some iced water before boiling geoduck.
3. Bring the water to a boil, then quickly blanch the geoduck for just 10 seconds! Cool it down in icy-cold water.
4. Cut around the shell to release the body and discard its organs.
5. Carefully remove the skin, starting at the body end and going along the neck.
Make a half cut along the neck, remove the tip, and rinse out any sand or grit from the center of the neck. Get rid of any extra moisture with a paper towel
6. Slice it up into thin pieces, just like you would for sashimi
7. Slice the spring onion into thin strips and grate the ginger, using a fine grater.
8. Quickly blanch the sprouts in boiling water for just 10 seconds. Geoduck slices, only need 2 seconds in hot water to blanch perfectly!

For SERVING:
1. Plate the sprouts like a pillow, add a pinch of ginger for flavor, and mix it up to spread the delicious fragrance!
2. Place sliced geoduck, and top it with fresh spring onion.
3. Heat up some vegetable oil until the smoke rises! Pour it over your dish, for an extra flavorful boost.

Enjoy an incredible explosion of flavors in your mouth!

#geoduck #asianfood #seafoodchef

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[j.brown]

Am watching a cooking competition show and this was one of the ingredients. I thought I’d seen it all given all the food shows and travel food shows I’ve seen but maybe I missed some episodes😁. Anyhoo I needed to see how this is prepared and presented so this video was helpful. Still, such an, ahem, interesting looking creature. Yes, ima state the obvious 🍆🍆🫣🙃

[pratikshafoodies]

😍😍Your recipe is perfect. Why don't you add your recipes on Khal page? It's the world's only cooking social media.... You will definitely get many followers, likes and