English name: Geoduck
Popular names: Geoduck, the emperor.
Origin and production period:
Washington State, Alaska.
Introduction:
Beautiful appearance is not the key to the successful trade of live shrimp and shellfish products. Although the appearance of geoduck is unique, it is indeed the world's most expensive product.
Geoduck is only produced in the Pacific Northwest and Alaska. Asia, especially in the Chinese market, has a large demand for objects. From the Hong Kong to Dalian seafood restaurants, geoduck in a fresh water tank is a sight.
It was not until 1970 when the state of Washington first opened commercial fishing that Geoduck became known to the world (Canada opened the British Columbia fishing area in 1976). At the Japanese sushi restaurant, long straws like geoduck were sliced ​​and put on rice balls for customers to eat. Due to this demand, the rapid development of geoduck fishing industry was promoted.
The taste and texture of neck and breast meat of geoduck are so different that they are considered to come from two different animals. The pull-out neck meat (ie, the siphon tube) has a unique fresh texture and a tough and brittle texture. The geoduck breast has a delicate scent and an excellent soft texture. Neck meat is usually used for raw food, while breast meat is ideal for frying, sauteing or soup.
Similar to other bivalves, geoduck eats plankton through filtering water. Geoduck is buried in sand several feet deep and weighs up to 5 kilograms. Its life span can be as long as 150 years. Under normal circumstances, it takes six years for a common kilogram to reach the market.
Geoduck can be caught all year round in a sea area with a depth of 5 to 20 meters. Divers use a water jet attached to a fishing boat's high pressure water jet to scour the gravel around the geoduck and gently pull the neck to pull it out of the sand and into the bag.
More than 95% of the United States produced geoduck from the Puget Sound waters of Washington State. In Washington, geoduck can be harvested throughout the year. About half of the products come from companies that lease the vast low-lying areas that need to be acquired from the state government. Bid winners can decide their own fishing time. Native American Indians legally own 50% of the geoduck fishing rights and they catch the other half of geoduck.
In Alaska, geoduck was harvested by a limited number of legally licensed divers in the waters of the southeastern part of the state. Alaska's geoduck fishing takes place in the fourth quarter of each year for approximately one month. Almost all American-made geoducks are freshly exported.
The output of geoduck in the United States is expected to increase rapidly after 2002. At that time, the cultured geoduck in Washington will put a number of companies in the market to stock up to 2 million geoduck each year in the waters of Puteri Bay. Although geoduck was very difficult to spawn at the nursery, at least one company had successfully mastered the technology and built a large nursery. Due to the high price of the geoduck market, the profit of geoduck culture is considerable. Therefore, more and more companies are expected to start operating the geoduck breeding industry.
The geoduck breeder claims that the fish production rate of geoduck has increased significantly as a result of farming in the inner sea waters. One farmer estimated that the breeding rate of the geoduck in the breeding area was 40-45% (neck and breast meat), while the wild-caught meat production rate from the low-water tide in the open sea was 35-40%.
Alaska's wild geoduck also showed an upward trend. State biologists and divers jointly funded geoduck resource assessment surveys to develop new geoduck fishing areas.
The price of geoduck depends on its color and the length of the siphon. The first-grade elephant trachea straw is white or flesh-colored, and the length of the neck drawn from the shell is 1.5 times the length of the shell. The secondary pull rods are darker in colour and yellower with a slightly shorter neck. The tertiary siphon sucker is dark brown. According to the conventional method, the price of the secondary product is 35-40% lower than the primary product, and the tertiary product is 60-70% lower than the primary product.
The color of geoduck sucker differs depending on the living environment. The geoduck turtle that grows in the sand is whiter in the neck, and the geoduck that grows in the mud is darker. The U.S. production of geoduck top grade products accounted for 70-80%.
Sales advice is very popular due to its unique texture and siphon appearance (neck) and very popular neck meat can be eaten raw, fried or sautéed breast meat is very good American manufacturers can provide stable supply of fresh life throughout the year. Pull the market
Product Description
Scientific name (scientific name): Panope generosa
Common name (market name): Geoduck, Emperor, individual size: up to 5 kg, average size 800 g to 1 kg. Yield: neck 25-33%, brisket 15-20%
The main products: Fresh: 40 pounds (18.14 kg) of foam boxes plus jelly packaging. Fresh and frozen vacuum-packed neck meat and breast meat are stored and handled: Fresh live geoduck can survive for 5-7 days at 3 to 6 degrees Celsius in a humid environment. Re-entering the water can survive no more than 7 days.
Taste: medium (neck), rich (breast)
Texture: solid (neck), delicate (breast)
Nutritional index (per 100 grams)
Calories: 81 kcal Protein: 14.4 g Fat: 1.3 g Cholesterol: 13 mg Sodium salt: 460 mg Major origin: Washington, Alaska Distribution: Washington State to Southeast Alaska Major fishing methods: Diving Fishing, Breeding USA Average annual production: 200 tons fishing season: Washington State: year-round; Alaska: Fourth quarter of the year, continuing for about one month defective identification:
The rate of death/dehydration is too high in live geoduck transport (7% is normal)
The neck color is too deep and the shell neck length and shell length ratio is low (it should be 1.5:1)
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