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Shiro Mirugai (Pacific Geoduck Clam)

Shiro Mirugai (Pacific Geoduck Clam)

300-500g/ pc

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Mirugai is a food media darling with unique appearance. Its flavour is the strongest among shellfish used for sushi. Their meat is sweet and briny without being fishy, with a crispier texture compared to other clams. 

origin: Japan


Whack on a hard surface to firm up the meat: 

Take the live geoduck by the siphon(the long part of the geoduck that sticks out of the shell) and whack the shell as hard as you can against a butcher block two or three times. This causes the geoduck’s muscles to contract, lending an crunchy and firm texture to the meat for sashimi.

Open shell, Remove skin and guts:

Slice along the shell on one side. Pry it open and pull out all the meat. Discard shell. And remove ts.

Trim and Clean 

Cut the brest of the geoduck away from the siphon. Reserve it. 

Cut the thick base meat away from the narrower tip. Slice the tip open lengthwise and rinse our sand or pebbles.

Cut for desired use

For sashimi(eaten raw), keep cold in the refrigerator until ready to use.

The siphon base can be sliced thin and served raw.

The breast and narrower part of siphon

suitable for: sashimi, sushi, geoduck ceviche, stir-fry, soup, hot-pot


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