By Ganteng Boy
Conch is classified as a marine Gastropoda, specifically in the genus Strombus. They live in shallow, warm waters on coral reefs or sea grass beds. Its’ shell grows as the mollusk grows, forming a glossy pink or orange interior. Conchs are native to the coasts of the Caribbean, the Florida Keys, the Bahamas and Bermuda.
In this post, I wanted to walk you through my experience, eating conch.
It was a warm April morning, when I arrived in the Bahamas. The breeze was slightly cool, the sun flirted in between the clouds, and the waters were brilliantly clear. What an exceptional view it was, to take it all in in one breath!
And on our journey wandering around the main island, I noticed that conch was present in just about every menu option. There was conch fritters as an appetizer, conch salad, battered conch with rice, and even conch pizza!
In the photo above, my buddy ordered Fried Conch. The texture was light and crunchy, something similar to your neighborhood Italian restaurant’s fried calamari. The taste was so subtle, that it made you wonder if conch had any taste to it at all. Going back to the texture, Conch meat was slightly rubbery, but more palatable than an adult octopus. I am not certain if Conch had to be massaged in a similar fashion that an octopus served at a sushi restaurant (referring to the Netflix documentary: Jiro, Dreams of Sushi).
Note to self: must order Conch pizza at Best Pizza in Town @ Grand Bahama Island. Their Conch Pizza is exceptional, translated in Californian: hella delicious.