Pronounced "GOO-wee-duck", the geoduck (Panopea abrupta or Panope generosa) is not a duck at all, but a species of large sea water clam, also called the king clam, horse clam, Pacific geoduck clam or the elephant trunk clam. The phonetically counterintuitive spelling is likely the result of poor transcription; alternate spellings include gweduck or goiduck. The name is derived from a Nisqualli Indian word meaning "dig deep". Native to the Pacific Coast of the United States and Canada (specifically Washington and British Columbia), the geoduck is the largest burrowing clam in the world, weighing in at an average of one to three pounds at maturity, but specimens weighing over 10 pounds and as much as a meter in length are not unheard of.

The geoduck has a life expectancy of up to 100 years or more, with the oldest recorded at over 160 years. Scientists speculate that the geoduck's longevity is the result of low wear and tear. A geoduck sucks in plankton, spits out the refuse and, periodically, ejects sperm or eggs. That's about it, unless it happens to fall victim to one of its few predators. In Alaska, sea otters and dogfish have proved able to dislodge an adult geoduck, and starfish can grab an unwary siphon and slowly nibble away at it.

Geoducks are broadcast spawners. A female geoduck produces about 5 billion eggs in her century-long lifespan—in comparison, a human female produces about 500 viable ova during the course of her life. It is possible that this fact, in conjunction with the phallic appearance of the siphon, has led to the belief that the geoduck has aphrodisiac properties.

Industry

The world's first geoduck fishery was created in 1970, but demand for the semi-forgotten clam was low. Today, they sell in Asia for up to US$30/lb. The Jumbo clam, like abalone, is highly regarded in Chinese cuisine. Its large, meaty siphon is prized for its incredibly sweet flavour and crunchy texture. Extremely popular in Hong Kong, China and Japan, where it is considered a rare taste treat, Geoduck is mostly eaten cooked in a fondue-style Chinese hot pot or raw sashimi style, dipped in soy sauce and wasabi. On Japanese menus, Geoduck is called mirugai (海松貝) or mirukuigai (水松喰貝). (Although mirugai is sometimes translated to english as "Giant Clam", it is distinguished from "Himejako" sushi made from Tridacna gigas.)

The geoduck's high market value has created an $80M annual industry, with half of the fishery occurring in the state of Washington and half in the province of British Columbia in Canada. It is one of the most closely regulated fisheries in the both countries; in Washington, Department of Natural Resources staff are on the water continually, monitoring harvests, and the same is true in Canada where the Underwater Harvesters' Asociation manages the Canadian Fishery in conjunction with Canada's Department of Fisheries and Ocean. Demand has also led to a developing culture industry.

External links

• Geoduck facts at Man and Mollusc
• Official website for 3 Feet Under, a geoduck documentary
• Geoduck Underwater Harvester's Association
• Geoduck recipes at UHA
• Presentation of Mirugai sushi
• Geoduck clam (Panopea abrupta): Anatomy, Histology, Development, Pathology, Parasites and Symbionts at Fisheries and Oceans Canada
• Geoduck harvesting regulations and other information at Washington Department of Fish and Wildlife