Conch has a sweet, slightly smoky flavor, similar to abalone or clam, and an almost crunchy texture. The meat, raw or cooked, ranges from snow-white to a pale, golden-orange, depending on size. The larger the animal, the darker the meat. Young “thin-lipped” conchs have more tender meat than larger, “thick-lipped” ones. Fresh, farmed conch is sweeter and more tender than frozen, wild conch, which can be chewy.The foot has a protective covering, called the operculum, that needs to be removed before cooking.
Farmed conch cooks more quickly than wild; don’t overcook, or meat will toughen. Before cooking, tenderize conch by pounding with a meat mallet, or slice thinly. Marinate sliced conch in lime juice for two hours for conch salad, or dice for chowder. For “cracked conch,” dip tenderized steaks in egg wash, roll in flour and pan fry 5 to 6 minutes on each side.
Dominican Republic, Honduras, Jamaica, Turks and Caicos
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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