![]() ![]() As the biggest food service supplier of live oysters in Singapore, you can be certain you're getting the freshest oysters in Singapore from us. Succulent, briny, with creamy plump flesh. Live oysters imported from Vancouver Island, Canada. Live Canadian Pacific Oysters (Extra Large: 4.5"-6.5") *Note: Please take note that if you have chosen the option to kill/clean or slice, this will result in approximately 40% loss of weight due to the removal of skin/shell/organs as well as loss of water weight. *Should you require a specific size, please contact us directly at +65 9322 3166 for stock availability. ![]() “Fresh, shiok Geoduck Sashimi, super nice/sent all the way to Jakarta for my mum!” Live Geoduck Clam Customer Review (View Video) Of all ways to cook Live Geoduck Clam, it’s best served in hotpot, enjoyed as sashimi or sautéed with spring onion. Note: The Ocean Mart is the exclusive importer for Washington Geoduck Clam! It also has a high ~70% meat recovery rate (more bang for bucks!) compared to other species which yield only around 30% meat (due to high water content). You really get what you pay for. Washington Geoduck Clam has earned an international reputation for its premium quality, superior taste and texture compared to California/Mexico or Japanese Geoduck Clams. Some would describe fresh, raw Geoduck Clam as a taste of “what every piece of seafood should be.” Imbued with strong flavours of the sea, live Geoduck Clam is prized for its briny, melon-y sweet and crunchy meat with a buttery finish. Live Geoduck Clam (pronounced: gooey-duck) is a species of very large, edible saltwater clam. I liked the fritters, but they didn't seem as intense and special as the siphon meat.Live Geoduck Clam from USA (Washington) 象拔蚌 The geoduck fritters were also good, with the full flavor of the clam contrasting against the tender meat. I made a loose batter, using tonic water to add carbonation and a puffy texture. Plus, my mom always made fried smelts for New Years and this reminded me of her. Some recipes recommended this for clam chowder, but I thought fried fritters would be nice. The soft belly has a much stronger flavor, like a big quahog clam, but a very tender texture. Carla especially loved this dish, with the bright, herbal, spicy flavors mixing with the clean, crisp meat of the clam. This was plated with thinly sliced red onion, cilantro, and jalapenos. I sliced the neck meat thin, then swished it around in lime juice for about a minute. The meat is really nice raw, but I wanted to go a slightly different route with a geoduck ceviche. Many recipes show this being served raw, sashimi-style. The neck itself has a clean, clammy flavor, with a very crisp texture like sea cucumber. Internal organs are the apple-shaped globe top left From there the outer membrane peels off in a meter-long stocking, which is a good indication of how long these things can be when fully extended.Īfter blanching and peeling. Although the siphon/neck looks dirty, it's covered by a thick membrane that comes off cleanly by blanching it in boiling water for 15 seconds, then dumping it in an ice bath. The geoduck is alive, with the rubber band around the shell mimicking the pressure it would normally receive from the surrounding mud. Weighing in at just over 1.5 lbs, it seemed more than substantial to serve the two of us. This particular geoduck came from Taylor Shellfish, a sustainable shellfish farm in Shelton, WA. Rubbing the siphon with kosher salt to remove some darkness You can find some great geoduck videos on youtube of locals digging up these enormous clams from 5 feet deep in the mud during low tide. In the wild these clams can live for 140 years and become enormous. Harvested from the pacific Northwest, these clams take their odd name from an old Native American word for "dig deep." They burrow deep into the mud of saltwater sounds, with the long siphon protruding out and eating plankton. This frightening monster is a geoduck, which is pronounced gooey-duck. For New Year's Eve, we decided to do something a bit more exotic. It's something of a seafood-centric mixed grill, with a nice piece of seared fish, sauteed squid, scallops, and perhaps broiled oysters if they look good. ![]() For special occasions, Carla and I usually go for a mix of fish for celebratory dinners. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |