TENDERIZED CONCH
$10.00
Conch is a common name of a number of different medium-to-large-sized sea snails. A conch is identified as a Queen Conch. Conch tastes salty, nor does it have a strong flavor. The taste
can somewhat resemble a mix of salmon and a crab, or similar to escargot, scallops, and crayfish.
How to tenderize Conch?
In its raw form, conch meat tends to be rubbery and quite chewy. To keep it tender, Bahamians like to use a meat tenderizer to pound the conch meat until it resembles a chicken cutlet. You can also use a rolling pin for this purpose. Another technique is to boil it in salted water for an hour–it will soften up as time passes. If you’re planning to use conch in a stew or soup, you likely won’t need to tenderize it at all as the low and slow cooking time will do the work for you.
Bahamian Conch Salad Recipe
Recipe Type: Seafood • Servings: 10
Prep Time: 15 minutes • Total Time: 30 minutes
Ingredients
- 1 pound conch meat tenderized
- 1 cup diced tomato
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- ¾ cup diced sweet onion
- 1 habanero pepper seeded and minced (or HALF for mild)
- 1 juicy orange juiced
- 2 juicy limes juiced
- Salt and pepper
Instructions
- Set out a large mixing bowl.
- Chop the conch meat into even ¼ inch cubes. Place in the bowl.
- Chop all the fresh produce and place in the bowl. *If you are sensitive to spicy heat, use only a quarter or half of the habanero.
- Juice the orange and limes. Pour the juice over the salad.
- Add salt and pepper generously. Toss to coat. Taste, then add more salt and pepper as needed.
- Chill until ready to serve.
