Latin Name: Panopea generosa

Scientific name: Panopea generosa
Mass: 0.5 – 5.0lbs
Class: Bivalvia
Taste: Sea salt, to sea salty sweet, nutty flavor
Texture: Toothsome crunch - slightly chewy
Wild or Farmed: BOTH!
Did you know: The geoduck is native to the coastal waters of western Canada and the northwest United States. It is delicious, and is sought after worldwide. 

Large and in charge, geoduck reign supreme.


The large, meaty siphon is prized for its savory flavor and crunchy texture. It is very popular in China, where it is considered a delicacy, mostly eaten cooked in a fondue-style Chinese hot pot, or raw in a sashimi style dish often served with dry ice smoke. In Korean cuisine, geoducks are eaten raw with spicy chili sauce, sautéed, or in soups and stews. In Japan, geoduck is prepared as raw sashimi, dipped in soy sauce and wasabi. On Japanese menus in cheaper sushi restaurants, when geoduck  isn't available , Tresus keenae, a species of horse clam, and labeled mirugai or mirukuigai is used as a substitute.

Did you know that farm geoduck is raised in the wild?

Farmed geoduck feeds in the wild, on mother nature supplied wild food for its enitre mature life, often for as long as 6-10 years. Although this is definitely an aquaculture product, and is hatched in a hatchery under stringent conditions, the animals are planted out to grow in the wild. They are placed in rows like a traditional crop, inside a device to protect it from predators for the first 1-2 years of its life. Afterwards, the farmer removes the device, and the animal growing free in the wild. This harmony is part of why farmed geoduck is one of the only Aquaculture products worth more than wild.  

Did you know Wild geoduck has varying colors and shapes?

Wild geoduck can grow in various substrates (types of material on the sea floor). This leads to its skin interacting with the substrate and picking up different colors and texture. Similar to a human, a geoducks skin will develop calluses from friction or can even be exfoliated by sand and grit.  This leads to rough or smooth skin. This helps protect the meat, the wonderfully delicious part that we eat! 

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