OK --- I guess there's nothing for it other than to give it the old 'taste
test' --- I'll report back my findings when I get back in late
August/September, if you're interested

The last time I had uni I was working on a dive boat that normally did
geoducks but the quota had been exceeded so we got some uni instead. We
didn't like harvesting uni because there was far less money in them than
geoduck. A more experienced diver showed me the orange roe part and I tried
it right out of the shell. I loved it right away. Not an acquired taste at
all (like say, blue cheese). It was buttery and smooth and sweet and
taste/smelled just like being on a pristine beach.
Sea cucumbers were another story --- they looked like huge nasty slugs and
were all tight and hard at first but then turned into skanky bags o'
slime --- I don't know, maybe they do taste good but I wasn't brave enough
to try them, LOL. I understand there is a strip of muscle inside thats the
edible part, the rest is discarded. Maybe one day I'll try them.

Geoducks were good if you knew how to do them --- very easy to turn it into
tire rubber, but especially the breast meat was tender and sweet ---
delicious in a manhatten chowder although I understand there is a sashimi
method for them also.

That was a long time ago --- before the industry was regulated and guys were
using paint compressors and garden hoses, LOL.

I have "In Search of the Blue Eyed Scallop" on hold at our library. I hope
it is written for the west coast because there is a big difference between
east and west coasts like no lobsters here, or swimming scallops, and I'm
pretty sure the east coast lacks geoducks, but we will see.