cleaning conch
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Posted by burl ives on June 06, 2000 at 15:48:31:
In Reply to: conch preparation posted by texasryan on June 06, 2000 at 12:44:22:
1. Take only what you intend to eat.
2. Count down 3 rings from top of spire
3. Using ball peen hammer or small hatchet, knock a hole in shell at that point, exposing the nautilused chamber.
4. Using long, thin sharp cleaning knife, cut through the exposed, clinging foot.
5. Grab the "perniculeum" sp? and pull the whole conch out of shell.
6. Extract and consume the "noodle" in order to reap the same purported benefits as from raw oysters and rhino horn dust.
7. Carve the large muscled "foot" neatly apart from rest of organism.
8. To eat raw, just slice the meat into small medallions and toss into lime juice and soy sauce, then have appetizers as you stand in the shallow waters after a long day in the sea of abaco.
9. For conch fritters, just hope the house you're staying in has a meat grinder to properly prepare the tough meat. Run it through twice.
10. For fritters we use equal portions batter and conch.
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