Frozen Geoduck Siphon Meat

Product Overview

Our premium frozen geoduck siphon meat is carefully processed highquality geoduck, with outer tough skin removed and only the tender edible siphon portion retained. Flashfrozen immediately after cleaning and trimming to lock in crisp, snappy texture and clean, mild oceanfresh seafood flavour. Fully precleaned with no sand, mud or excess membranes left behind, eliminating complicated peeling and washing work for home cooks. This premium seafood ingredient works wonderfully for sashimistyle cold plating, hotpot blanching, quick stirfries and finediningstyle seafood dishes. Perfect for hotpot gatherings, upscale family feasts and creative home seafood cooking.

Key Features

• Flashfrozen postprocessing to preserve natural crispcrunch texture and pure seafresh taste, free of artificial preservatives, bleaching agents and chemical additives.
• Meticulously trimmed, only premium siphon meat kept. Outer coarse skin completely removed, zero sand residue. Tender yet crisp texture, does not turn mushy after shorttime heating.
• Readytouse after proper thawing. No cumbersome shellopening, peeling or sandrinsing procedures, greatly cutting down kitchen preparation time. Consistent piece size for even cooking.
• Versatile cooking options: serve chilled as sashimi, quick blanch in hotpot, highheat fast stirfry with chilli and green onion, or use for cold tossed seafood salads. Requires very short cooking time to maintain signature crunchy bite.
• Vacuumsealed IQF frozen packaging prevents freezer burn, protects original shape and texture, supports portioncontrolled usage without defrosting the whole pack.
• Highprotein premium seafood, ideal centrepiece for specialoccasion meals and hotpot banquets.

Cooking Suggestions

Thawing: Thaw sealed package slowly inside refrigerator. For faster use, submerge unopened bag in cold water. Never thaw at room temperature. After thawing, rinse briefly and drain thoroughly. Do not soak for long periods. Sashimistyle cold serve: Fully thaw geoduck meat, slice thinly. Arrange on crushed ice, pair with wasabisoy dipping sauce. Keep chilled before serving. Hotpot: Drop slices into boiling hotpot broth. Blanch for only 815 seconds until edges slightly curl, take out immediately. Overcooking will make texture tough and rubbery. Enjoy with preferred dipping sauces. Quick stirfry: Slice thawed geoduck. Preheat wok to high temperature, stirfry together with ginger, garlic, chilli and green vegetables for less than one minute. Finish and serve right away to retain crispness. Cold tossed salad: Blanch slices very briefly in boiling water, rapidly chill in icewater. Drain well, toss with vinegar, chilli, sesame oil and seasonings for refreshing cold seafood dish.

Storage Instruction

Keep continuously frozen at 18�C (0�F) or below. Do NOT refreeze after complete thawing. Once thawed, consume within 23 days. For best flavour and crisp texture, use within 8 months under proper frozen storage.