Geoduck - extra meat, how to store?
Anyway, long story short, someone dropped off a geoduck today and I cooked up a bunch of it like he said (cut away from shell, blanch, skin, slice, pound, fry lightly in garlic butter). It's AMAZING!
Only now we have about half of it left, not sliced or fried. How do I store this? The guy said DON't FREEZE with great emphasis, and something about vinegar. But due to his strong accent, I really didn't understand what to do.