Cookbook:Conch
| Conch | |
|---|---|
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| Category | Shellfish |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Seafood | Shellfish
Conch are warm-water mollusks related to the snail.[1]
Characteristics
[edit | edit source]The whole conch lives inside a large, pinkish spiked spiral shell.[2] The meat is sweet in flavor and chewy before tenderizing, somewhat akin to crab or lobster.[1][2]
Selection and storage
[edit | edit source]Conch meat is available either fresh in-shell, or shelled and frozen or canned.[2] When selecting it, you want to look for white meat with no off or fishy smell.[1] Because it is so perishable, fresh conch meat must be cooked immediately or frozen.[2]
Preparation
[edit | edit source]If you're working with a fresh, whole conch, you'll need to break away the outermost layers of shell before using a tool to remove the meat.[2] Afterwards, a sharp knife is used to remove the skin and leave just the meat.[2] Once you have the meat, it's very common to tenderize it, either by pounding it or braising it until softened.[1][2][3]
Use
[edit | edit source]Conch meat is eaten either raw, as in a salad, or cooked, as in fritters, jumbo, or chowder.[1][2][3] It plays an important part in many Caribbean cuisines.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e "How to prepare and cook conch meat". ThisBagoGirl. Retrieved 2024-04-15.
- ↑ a b c d e f g h America, Culinary Institute of; Ainsworth, Mark (2009-02-04). Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-4354-0036-8.
- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.