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.
BC Seafood Recipes
BC has more than a handful of fabulous chefs. Check out some of their award winning recipes - all of which showcase the quality of our seafood. Please click on the species tab below to view recipes:
- Wild Chinook
- Wild Chum
- Wild Coho
- Wild Pink
- Wild Sockeye
- Farmed Atlantic Chinook
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Shellfish
- Stuffed Mushrooms with Clams
- Crispy Sea Urchin Stuffed Zucchini Blossoms with Bosc Pear Fennel Puree and Arugala Greens
- Dungeness Crab Salad with Frisee and Spiced Lime Curd
- Dungeness Crab with Crème Fraīche Sauce
- West Coast Seafood Salad with BC Geoduck
- Geoduck Sautéed with Mixed Vegetables
- Seared Scallops and Poached Oysters with a Soy Ginger and Hijiki Broth
- Oyster Pie
- Ragout of Oysters
- Poached BC Spot Prawns with Spinach and Creamed Leeks
- BC Spot Prawn Cocktail
- Mignons of Beef with Mousseline of Scallop and Prawn
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Whitefish/Other
- Roasted Halibut With Beet Salsa
- Seared Pacific Halibut with Kumquat and Cumin Beurre Blanc
- Baked BC Sablefish in Parchment
- Marinated BC Spawn on Kelp and Pacific Herring Appetizer
- Smoked Sablefish With Shallot Marmalade
- Sake Kasu & Maple-marinated Wild BC Sablefish with a Potato and Bull Kelp Omelet and Pickled Radishes
- Pacific Sardines on Brioche Toast with Ratatouille
- Pasta Con Le Sarde (Pasta with Sardines)
- Wild BC Sardines with Fennel Orange Salad
- BC Albacore Tuna Tataki
- Tartare of Pacific Tuna
- Red Snapper in Orange Sauce
- Salmon and Sole Pastry
- Seared Pacific Lingcod with a Fricassee of Mussels, Manila Clams and Chorizo with Parsley Oil