How do these look (in NY btw)?
If we buy either/both (in the near future), how would use/prepare?
The geoducks seem pricey??
TIA
Geoducks have always been expensive. Watch Iron Chef America battle geoduck for ideas.
Geoduck is generally not cheap, and $20ish per pound sounds about right.
I prefer to prep geoduck cantonese style. there’s plenty of recipes out there, but generally…
- Separate from the shell.
- Blanche the meat to remove the outside skin
- Take the bottom half and slice extremely thinly (i use a mandoline) - eating as sashimi with just a bit of soy sauce and wasabi. it’s got a nice crisp yet firm texture to it that is prized in southern chinese cruisine.
- the tip half that is left can be diced and used a similar way to dried scallop. I generally use it as an additive to congee, but it can easily be used in a stir fry too.
NOTE: If these are sold at one of the street level shops on Canal Street (looks like it from the photo) . . . my Chinese banker friends with offices in the area tell me NEVER to buy from those shops because the fish and seafood is of at best dubious quality and questionable freshness. I cannot speak to that because my only experience is from 35-40 years ago when my client was subpoenaed to provide bank records in a trading with the enemies act case and the AUSA told me horror stories about frozen shrimp from Vietnam being sold illegally as coming from other places.
99 Ranch (Asian market chain in US)-Westbury LI location.