Live Geoduck Clam from USA (Washington) 象拔蚌
Live Geoduck Clam (pronounced: gooey-duck) is a species of very large, edible saltwater clam.
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. Some would describe fresh, raw Geoduck Clam as a taste of “what every piece of seafood should be.”
Washington Geoduck Clam has earned an international reputation for its premium quality, superior taste and texture compared to California/Mexico or Japanese Geoduck Clams. 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.
Note: The Ocean Mart is the exclusive importer for Washington Geoduck Clam!
Live Geoduck Clam Recipe/Cooking Method
Of all ways to cook Live Geoduck Clam, it’s best served in hotpot, enjoyed as sashimi or sautéed with spring onion.
Live Geoduck Clam Customer Review (View Video)
“Fresh, shiok Geoduck Sashimi, super nice/sent all the way to Jakarta for my mum!”
Price/Pack Size: 1 PC
*Should you require a specific size, please contact us directly at +65 9322 3166 for stock availability.
*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.
$78.00 – $235.00
|Prep: 5 mins||Cook: 20-25 mins||Ready In: 30 mins|
Live Tiger Prawn is one of Singaporean’s favourite seafood! Live tiger prawn has a sweet flavour and firm flesh with a crunchy bite.
Our live tiger prawns are stored in our uniquely engineered tanks, ensuring their superior freshness.
Live tiger prawns can be cooked in a myriad of ways, most notably drunken prawns which calls for quality, fresh prawns.
*Prawns breathe using gills, which makes them extremely vulnerable to death once they are out of our water tanks. Hence, we are unable to guarantee 0% mortality rate (Even for orders packed with water and oxygenated).
How to Clean & Tenderise Live Abalone (View Video)
Use a knife to gently pry the abalone meat from the shell. Trim off the dark brown liver & dark curly edges. Scrub it with a clean toothbrush. To tenderise the abalone, gently pound both sides with a mallet or back of large spoon. Stop when it feels noticeably softer to the touch. Cook as desired.