Geoduck
Our Product
Our Product
Since 2008, we have been sustainably harvesting premium and rare New Zealand geoduck, building on decades of experience in the seafood industry.
A natural progression from our long-standing expertise in pāua, geoduck harvesting has become a core part of our business.
Harvested by experienced divers from the pristine waters of Golden Bay in New Zealand, our geoduck is carefully handled to ensure exceptional quality, freshness and consistency for international markets.
For product enquiries, availability or export opportunities, please contact Geoff directly.
SPECIFICATIONS
1. General Product Identification
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Common Name: New Zealand Geoduck, Deepwater Clam, King Clam, Hohehohe
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Scientific Name: Panopea zelandica
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Origin: Native to Aotearoa New Zealand
2. Physical Characteristics
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Market Weight: 270g to 650g (Adults generally average around 400g wet weight)
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Shell Size: 100 mm to 140 mm (Adults generally average 120 mm )
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Siphon (Neck) Length: 20 cm to 30 cm
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Appearance Meat: Shell is white to grey with dark pigment stains, flesh is white, pale tan and translucent tones once skin is removed
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Appearance Outer: Mottled leathery outer siphon from golden to dark brown
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Flavour & Texture: sweet, ocean-fresh profile flavour. crisp, crunchy texture
3. Nutritional Profile (Per 100g Raw Edible Meat)
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Calories: ~74 – 80 kcal
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Protein: 12.8 g – 17.0 g
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Total Fat: 0.5 g – 1.0 g
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Carbohydrates: 0 g
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Cholesterol: ~30 mg
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Vitamins & Minerals: Rich in Vitamin B12, Iron, Zinc, and Calcium
4. Supply & Management
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Regulatory System: Managed under the New Zealand Quota Management System (QMS)
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Harvest Method: Wild-harvested sustainably by commercial divers using hand-held hydraulic water jets.
5. Handling & Storage Guidelines
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Storage: Keep frozen with up to 12 months storage, Keep live between 7-10 Celsius if out of water and 12-14 degrees in water
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Shelf Life: Keep live clams cool, moist, and insulated. Do not store submerged in stagnant water or fresh water.
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Food Safety: Regulated under stringent New Zealand Food Safety criteria and New Zealand marine biotoxin monitoring programmes to ensure absolute food safety. Includes HACCP
6. Availability
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Seasonal from August to March: Southern hemisphere summer season. Available in limited number the rest of the year.
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Frozen whole, retort cook and limited live: Frozen whole individually of in 2kg packs. Retort cooked to order and specifications. Limited live to specifications