What does Conch Taste Like?
 

So I am watching the show No Reservations and Anthony is discussing conch fritters...and they look sooooo good!

If anyone here has had conch, what does it taste like? What seafood is it similar to?

We had conch fritters in Nassau at a popular local diner and we didn't get too excited about it. It didn't have much taste, or maybe it was overpowered by the grease. I'd guess the texture was close to abalone but tougher (chewier).

Sorry, I haven't ever had abalone...so I am not sure what it tastes like.

Dare I say--chicken?!

The meat is tough, by nature. It's prepared by beating it savagely, to tenderize it. When it's good, it's very, very good. The best I ever had was done by the ladies of the AME Church in Key West, back when Monroe County used to have a county Fair in KW. And a very close second-best was done by a friend in the Bahamas. She done well. I still have fond memories...

Best as sashimi or sushi. Crisp texture with a wonderful sweet flavor.

Tastes alot like a clam, and done well is wonderful. In the Bahamas you can get it cracked (sort of filet fried), stewed, fritters, salad and burgers.

Conch fritters are much like crabcakes made with rubberbands... bon apetit !

yes, clams.

Yep chewy clams. I love the rubber band analogy!! LOL

I like them in salad the best. The conch fritters I had were more like big old round hushpuppies...hard to find the conch in there!

I would definately say conch fritters would not be the best introduction. Conch salad, IMO, is amazing! To me its texture is similar to calamari-with a very mild taste.

Conch is delicious whether cooked as a chowder, as fritters to be dipped in a sauce, or cracked (fried). I miss not having it available.

The comparison to abalone is prettyb good. Conch is wonderful! The KFC in Nassau had KF conch! :-: delicious, esp. with hot sauce.

Ya gotta try conch ceviche.

Ohhhh.... you are bad, No Name!!! :-)

Here's a recipe for conch ceviche. Ready in an hour!

http://seafood.allrecipes.com/az/85511.asp

Trim and peel the conch, and cut into small cubes. Place into a large bowl with the water, lemon juice, cilantro, onion, pineapple, tomato and salt. Let stand at room temperature for 1 hour before serving.

mmm..mmm. Conch chowder is sooo good too...yes, consistency is like a clam..If I recall correctly, abalone was much softer..enjoy !

It's too tough for me in all the ways I've had it done. Rubber band texture and less taste than clams.

We always had conch salad as part of the Italian Christmas Eve fish dinner and there was so much else better, I always left the conch to others.

Those in the Carribean say its good for many things. :S-

I've had conch many ways but my fondest memory of conch was when I had it in Negril in a conch curry. Delish!

conch ceviche - so yummy! I still remember when we went on a snorkel trip with Capt. Marvin in Cayman and one of our stops was to dive for conch shells (back when they were available year round). Brought up these huge shells, Capt. Marvin cleaned out the conch and then when we did our lunch break, had fresh conch ceviche on saltines on this beautiful beach. Heavenly!