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 CONCH! Get conched up!

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  • Total Posts: 29
  • Joined: 9/21/2006
  • Location: Frederick, MD
CONCH! Get conched up! Thu, 09/21/06 11:10 PM (permalink)
Where are all your conch threads?

I love conch. I grew up outside of Miami, and if there's something you can scratch up good from the sea it's conch! I always loved a good conch fritter, and as I just mentioned I also enjoyed those fritters with chopped up calamari if I could.

What places do you all know of with conch involved? How do you enjoy you conch? Any recipes, suggestions? I'm not sure you can get conch if you get too far away from the gulf.

    • Total Posts: 3588
    • Joined: 5/9/2003
    • Location: Mission Viejo, CA
    RE: CONCH! Get conched up! Fri, 09/22/06 12:25 AM (permalink)
    I was in the Asian market a few weeks ago and bought a pound of IQF periwinkle meat. Supposedly it will be a good substitute for conch. Do you have a good fritter recipe or a better way to try them?

      • Total Posts: 1303
      • Joined: 12/6/2004
      • Location: Versailles, KY
      RE: CONCH! Get conched up! Sat, 09/23/06 7:15 AM (permalink)
      I love cracked conch, conch salad, and conch fritters. I'm in Kentucky, and my local seafood place can order it for me but it's very expensive. So, I'll just wait until I go to the Bahamas in a few weeks and enjoy it there!


        • Total Posts: 126
        • Joined: 9/23/2006
        • Location: Centreville, MD
        RE: CONCH! Get conched up! Sat, 09/23/06 3:39 PM (permalink)
        I had fried conch earlier in the summer at Higgins Crab House in St. Michael's MD.

        It was very good, but it is the only way I have seen it prepared in local restaurants. Fo course in MD there are other local favorites to edge conch off of the menus.

          • Total Posts: 29
          • Joined: 9/21/2006
          • Location: Frederick, MD
          RE: CONCH! Get conched up! Sat, 09/23/06 11:52 PM (permalink)
          Get any kind of peppers you can get and will enjoy: red, green, hot, mild.
          Get an onion of any kind with some garlic, worchestire, thyme and cilantro.
          I suggest peanut oil for your frying... of course conch meat and your other basics for your batter: flour, starch, eggs, milk.

          Of course cook your fillers, then mix accordingly, then fry and dry.

          especially if I can get calamari, I prefer a creamy sauce.

            • Total Posts: 1303
            • Joined: 12/6/2004
            • Location: Versailles, KY
            RE: CONCH! Get conched up! Sun, 09/24/06 2:55 AM (permalink)
            8 oz conch
            6 tbs fresh lime juice
            1 ripe tomato, peeled, seeded and diced
            1/4 cup diced red onion
            1 cucumber, peeled, seeded and diced
            1/2 each -- red, green, yello peppers, cleaned and diced
            3 bird peppers (or jalapeno peppers), minced
            1/2 cup chopped parsley
            3 tbs olive oil
            Salt and pepper to taste

            Pound the conch with a meat mallet to tenderize. Cut into 1/4-inch cubes and put into a non-reactive dish. Add lime juice to conch. Add all of the diced vegetables and salt and pepper. Mix. Cover and let the conch and vegetables marinate in refrigerator for 45 minutes. Just before serving, add a few dashes of hot sauce to dish and toss once more. Serve with lime wedges.

            This is a good recipe for "make at home" but it doesn't touch what you can get re the fresh conch salad you can get in the Bahamas under the bridge between Nassau and Paradise Island



              • Total Posts: 3175
              • Joined: 8/15/2005
              • Location: Ipswich Ma
              RE: CONCH! Get conched up! Sun, 09/24/06 7:32 AM (permalink)
              Pescotore Sorpressa
              1/4c olive oil
              1 medium onion
              1 or 2 garlic cloves
              1 can {14oz} San Marzarno tomatoes
              fresh basil torn not chopped
              A can of scungilli {conch} drained and rinsed
              some pasta water
              salt and crushed red pepper to taste

              Saute the vegs in oil untill soft, add the tomatoes {hand crushed}
              then add drained and rinsed scungilli and the basil and seasonings
              cook for about 30min and serve over linguini or in bowl alone a nice crusty bread is a must for the bowl, you know what I mean.

              sometimes I add some anchovie filets during the saute process, adds great depth to it. And I also add dry white wine or vodka on occasion rather than the pasta water. If you got some lonely shrimp floating around in your freezer through them in also. Forgot one item I always do, near the end of cooking squeeze half of lemmon in also, use the othe half for garnish if entertaning. Buon mangiare. Chow Jim

                • Total Posts: 3588
                • Joined: 5/9/2003
                • Location: Mission Viejo, CA
                RE: CONCH! Get conched up! Sun, 09/24/06 9:52 PM (permalink)
                Andrea and Jim,
                I bought a pound of preiwinkes/conch. I will try both recipes. Thanks!

                  • Total Posts: 865
                  • Joined: 7/3/2003
                  • Location: Clemson, SC
                  RE: CONCH! Get conched up! Mon, 09/25/06 10:48 AM (permalink)
                  I know it's a chain but the conch chowder I had at Bahama Breeze a year or two ago was delicious.

                  Anyone else a fan of the movie "Key Largo"? Bogart was a terrific actor but he couldn't pronounce the word conch. Makes me laugh every time.
                    Scott C

                    • Total Posts: 47
                    • Joined: 8/1/2006
                    • Location: Evansville, IN
                    RE: CONCH! Get conched up! Mon, 09/25/06 6:17 PM (permalink)
                    Grew up in Homestead myself, but have never tried conch, I will have to give it a try.

                    Scott C
                    Evansville IN

                      • Total Posts: 3
                      • Joined: 11/13/2006
                      • Location: stamford, CT
                      RE: CONCH! Get conched up! Tue, 11/14/06 2:02 PM (permalink)
                      Scungilli { Conch } Salad:

                      One 29oz can lamonica brand scungilli { drain and rinse }
                      Chopped celery
                      chopped garlic
                      fresh squeezed lemon
                      fresh chopped parsely
                      red crushed pepper
                      olives { optional }
                      Chill for an hour or two

                      They key to this is lots of fresh parsely and lemon. Other than that ,the quantity of all the other ingredients can be varied to your taste.If serving more than two people you can add another can of scungilli and double up on the rest of the ingredients.
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