Prepare and Cook Conch

Conch, also called whelk, is a type of sea snails. Unlike oysters, scallops and other bivalves, conchs have shells that are made all of one piece and do not open and close. Although it can be difficult to find in stores, conch is a relatively inexpensive seafood. This article will show you how to prepare and cook conch.

Steps

  1. Choose your conches.
    • Conches should be white with pink and orange.
    • Do not buy conchs that appear gray.
    • Conches should not give off a fishy smell.
  2. Prepare conch for cooking.
    • If you have collected the conches yourself, you will need to remove the meat from the shell. If the conch is difficult to remove, drill a small hole in the top of the shell to break the suction and then it should be fairly easy to pull the conch out of the main opening of the shell.
    • Wash the conch in several changes of water.
    • Use only the muscle of the conches for food. The digestive gland must be removed for the meat to be safe.
    • Before you can cook conches, you must remove the operculum. The operculum is a shell-like covering that protects the conch and assists in locomotion. Cut it off with a knife.
    • If you are not using precooked conch meat, soak the conches in salty water for several hours.
    • Cut off any dark pieces of skin on the conchs.
    • Tenderize the conches by pounding it with a mallet until it is smooth and the thickness you want. This may not be necessary if you choose a longer cooking method for your conches.
  3. Cook the conches.
    • Chemically "cook" raw conch in a ceviche by soaking it for a few minutes in lime juice with flavoring that you enjoy. Red onions, chile peppers and cilantro are traditional seasoning choices.
    • Bread the conches by dipping first in beaten egg and then in flour. Deep fry the breaded conchs until the flesh appears cooked. Cooking times will vary on the size of the pieces of conch meat you use.
    • Simmer conches in stews or soups for 1 hour.
    • Steam conches for about 5 minutes. Steamed conch is often served with vinegar.



Tips

  • Conchs can replace clams in most recipes.
  • Conch meat should either be cooked for a very short time (as in frying) or a very long time (as in simmering in a stew). Intermediate cooking times will yield tough conch meat.
  • Conchs are sometimes sold partially precooked. Precooked conchs will take less time to cook than fresh conchs. Be aware which type to conch you are using.

Warnings

  • Make sure the digestive gland of the conch has been removed before cooking. The digestive gland of conch contains toxins.
  • Many varieties of conch are protected. Make sure you are eating conchs that are not illegal to obtain in your area. Try to buy conchs from reputable providers who use ecologically sound harvesting methods and only harvest adult conchs.

Things You'll Need

  • Sharp knife

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Sources and Citations

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