Queen of the Caribbean

  

     Found in the shallow waters of the Caribbean, the Queen Conch (pronounced "konk") is a versatile and tasty seafood that is prepared in a variety of ways.  It has been harvested since before the time of Columbus and remains a staple and inexpensive food of locals and tourists alike. 

    
     While residing in a shell that can grow to over a foot in length it is not a shellfish but rather a sea snail, technically a marine gastropod mollusk.  It is the tough white muscle that is prized for its mild, sweet clam-like flavor but can be quite a challenge to remove from the protective shell.  (If you'd like to see how it's accomplished, watch the YouTube video "How to clean and prepare conch")  And once the snail is finally extracted the toxic digestive gland must be removed, along with the operculum a dark, shell-like covering.  And after all that, the prized white meat must be tenderized, either by pounding, running through a meat grinder or food processor, or marinated in an acidic juice like lemon or lime.

     The resulting meat is used in a wide range of foods.  It can be breaded and fried in a pan or in fritters (I purchased 4 for $1 in Freeport!), simmered in chowders or stews, steamed and served with vinegar, or soaked in lime juice and "cooked" as a cerviche, flavored with seasonings like red onion, chile peppers and cilantro.  In addition it can be made into burgers, stir fried or as a topping on salads.  It is second in popularity for snail affectionados, trailing only the escargot of France.



     Key West has adopted the conch as the official symbol of their "republic."  However, it is illegal to harvest any from U. S. waters, as they are considered an endangered species.  Consequently, any conch that is served there must come from places like the Bahamas or other Caribbean nations, such as The Turks & Caicos Islands where in November each year  an annual conch festival is observed.

     Here's a recipe for you to try the next time you have some conch meat on hand:

Conch Chowder -

Yields: 6 to 8 servings
Prep time: 30 min
Cook time: 1 hr

Ingredients:

3 onions, finely chopped
2 to 3 cloves garlic, minced
1 green bell pepper, cored, seeded, and finely chopped
1 (14 1/2-ounce) can whole tomatoes, undrained and cut up*
2 1/2 to 3 pounds couch meat, cleaned and ground**
2 potatoes, peeled and finely chopped
2 quarts water (approximately)
Salt and freshly-ground black pepper to taste
* To easily prepare the tomatoes, use a sharp knife and cut the tomatoes while still in the can.
** Because conch meat is very tough, you must grind it using a meat grinder or food processor.

Preparation:

In a large, heavy pot over medium-high heat, add onions, garlic, bell pepper, and tomatoes; cook until vegetables are soft.
Reduce heat to low; add ground conch meat, potatoes, and enough water to make it soupy but not watery. Let simmer 1 hour. Add salt and pepper to taste. Remove from heat and serve in individual soup bowls.
Makes 6 to 8 servings.

recipe provided by What's Cooking America