How to Cook Conch that Is Tender and Easy to Eat
Based in Nassau, Bahamas, Lester Turnquest has served as managing director of The Green Bay Group Ltd. for more than a decade. When not working, Lester Turnquest is passionate about cooking. One of the most traditional proteins in Nassau and throughout the Bahamas is conch: sea snails that are akin to large clams. Conch can be served in stews, salads, fritters, and more.
Cooking conch is notoriously difficult because the meat becomes tough and rubbery if mishandled. Before cooking, it is traditional to beat the meat into a thin sheet, which also tenderizes the conch. Using plastic wrap minimizes product loss. However, other methods of achieving tender conch exist. Alternative approaches include crosshatching the meat with a sharp knife or simply cutting thin slices to cook.
When it comes to actually cooking the meat, individuals should take the extremely fast or extremely slow approach. Stir-frying the meat in a very hot pan for 30 seconds will keep the meat tender, as will boiling it for several hours. Individuals who have a pressure cooker can achieve a similar result in only about 20 minutes.
The other option for achieving tender conch is to eat it raw. Conch ceviche and conch sashimi are both very common preparations.
