[Sashimi Grade] Geoduck Slices

Geoduck is the giant burrowing clam prized across Asia for one thing above all: texture. The siphon meat is crisp, cool and faintly sweet, with a snap between the teeth that no other shellfish delivers. Ours is cleaned, trimmed and sliced to an even thickness, then snap frozen.

All the difficult preparation — blanching, peeling the outer skin, trimming and slicing — is already done. Open the pack, thaw, and you have restaurant-ready sashimi with no waste and no knife work.

Why Choose Our Geoduck Slices?

• Sashimi grade: processed and snap frozen to a raw-service standard.
• That famous crunch: crisp and clean, the whole reason people order geoduck.
• Evenly sliced: uniform thickness, so everything cooks and plates consistently.
• Pre-cleaned: skin off, trimmed, ready to use straight from the pack.
• No additives: nothing but geoduck.

Serving Suggestions:

• Sashimi: serve chilled over ice with soy, wasabi and shredded daikon.
• Hot pot: 8-10 seconds in the broth is all it takes — any longer and the crunch is gone.
• Stir fry: highest heat with ginger, garlic and spring onion, under a minute.
• Steamed: briefly, with garlic and vermicelli, finished with hot oil and soy.
• Korean style: dressed with chilli paste, vinegar and sesame.

The One Rule:
Geoduck is all about the crunch, and heat destroys it. Seconds, not minutes.

Thawing:
Thaw in the refrigerator (0-4°C). Never use hot water or a microwave.

Storage:
Keep frozen at -18°C. Eat soon after thawing and do not refreeze.

Raw Consumption Note:
If you are pregnant, elderly, very young or have low immunity, cook shellfish through rather than eating it raw.

The most expensive-tasting thing you can put on a plate in two minutes. Order now.