Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
Marinated BC Spawn on Kelp and
Pacific Herring Appetizer
Marinated BC Spawn on Kelp
and
Pacific Herring Appetizer
Ingredients (Serves 4)
- 225 g (8 oz) spawn on kelp, cut into 4 cm (1 1/2") by 0.5 cm (1/4") julienne
- 500 mL (2 cups) dashi broth
- 50 mL (1/4 cup) light shoyu
- 125 mL (1/2 cup) mirin
- 10 mL (2 tsp) sugar
- 113 g (4 oz) Pacific herring fillets, deboned
- 4 pieces herring roe (kazunoko), cut in half diagonally
- Bonito flakes, finely chopped
Method
Soak spawn on kelp in cold water for 10 minutes. Repeat this process 3 to 4 times with fresh water, or until the salt has been removed from the roe.
In a medium saucepan, mix together dashi, shoyu, mirin and sugar. Heat and stir over medium high heat until sugar dissolves. Allow to cool.
When cool, add spawn on kelp and herring fillets and marinate for 10 to 15 minutes. Drain and reserve marinade.
To Assemble
Divide herring fillets and spawn on kelp onto four serving dishes. Sprinkle with about 30 mL (1 tbsp) of marinade. Garnish with herring roe and bonito flakes on top and serve.
Courtesy of Hidekazu Tojo - Tojo's Restaurant Vancouver, B.C. Copyright 2006
