Queen Conch

(Bis)Quick Conch Fritters

I love Conch Fritters. Back in the days before conch harvesting was made illegal in Florida, I spent many summer days collecting conch and many summer nights cooking conch fritters. If you make them remember not to skimp on the conch in each fritter or else you might as well be eating hush puppies. I would suggest running your conch through a meat grinder or food processor, finely ground, for this quick, easy and tasty recipe. Read more…

Bahama Conch Chowder

Conch is can be kind of chewy (that’s a nice way of saying tough). There are several methods to solve this: 1. put it through a grinder or food processor, 2. pound it until tender and then cut it up in small pieces 3. slow cook it extra long (this method will work well with this recipe). Let me know how your’s turned out. Read more…

Caribbean Conch Fritters with Island Hot Sauce

I love Conch Fritters. Back in the days before conch harvesting was made illegal in Florida, I spent many summer days collecting conch and many summer nights cooking conch fritters. If you make them remember not to skimp on the conch in each fritter or else you might as well be eating hush puppies. I would suggest running your conch through a meat grinder or food processor, finely ground, for this recipe. Read more…

Conch Ceviche

Ceviche, comprised of raw seafood marinated in a citrus-based sauce, is a dish native to the Viceroyalty of Peru, a colonial district of Spain that was in effect from the 16th to the 18th century and covered many of the countries within modern-day South America. As both Chile and Peru were once governed by the Viceroyalty of Peru, both countries claim to be the original homes of ceviche. Try this tasty recipe and let me know your thoughts. Read more…

Conch Salad

This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Salads, by Naomi. Read more…

Crispy Pan Fried Conch with Citrus Sauce

Conch is very firm, so place the meat between two pieces of plastic wrap. Use a meat tenderizing mallet to pound the conch until it is smooth and flattened to the thickness your recipe requires. Reduce the cooking time if you have pounded it really thin. Read more…