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#62391 - 01/31/03 11:23 AM Conch recipes?  
Joined: Jan 2001
Posts: 3,677
Bobber Offline
Bobber  Offline
I have just secured a local suppier for fresh frozen conch. Now I need some recipes. Anybody have any on hand, or any links. Particularly for ceviche or fritters? I will eat the damn things raw if I have to. laugh

Been there, done that, the washing machine ate the T-shirt
#62392 - 02/03/03 02:34 PM Re: Conch recipes?  
Joined: Jun 2000
Posts: 21
mazzullo Offline
mazzullo  Offline
Where's your conch supplier and how can they be reached? I have a book on recipes if I can find it in the dense jungle I call an office

#62393 - 02/03/03 03:23 PM Re: Conch recipes?  
Joined: Jan 2001
Posts: 3,677
Bobber Offline
Bobber  Offline
Well, I checked with my local meat market (Mpls area) who also handles the standard seafood. This in response to a remark made by my brother-in-law (who is in the wholesale herring biz) that all of the markets used the same wholesaler. I had the guy at the market give them a call, and they affirmed they did handle it, fresh frozen, in 5 pound blocks. He said he would buy a block if I would buy a couple of pounds. I told him I would let him know when I returned from Puerto Rico. I was in there yesterday to pick up a roast and spotted conch meat in vacuum packed freezer bags, still frozen, so I grabbed one (about a pound and a half, just the good meat, 10.99 a pound). I do have a recipe, and my wifes recollection of what the Hustler boat guy used to make some of the best ceviche I have ever tasted, so I am going to be experimenting this week.
My suggestion, check with your local meat market. If no go there, shoot me an e-mail ( and I will get you hooked up.

Been there, done that, the washing machine ate the T-shirt
#62394 - 02/05/03 10:35 AM Re: Conch recipes?  
Joined: Jun 2000
Posts: 21
mazzullo Offline
mazzullo  Offline
Best recipe I have for ceviche, obtained from a local, is:

soften the conch by hitting it repeatedly with an empty Belikin bottle or some such instrument; put it in a deep bowl

dice up carrots, tomatoes, onions and a little garlic and add it to the conch. Dice as much habanero pepper and add it to spice it up to taste

squeeze a bunch of limes and put the juice in the bowl; you'll need lots of juice, because that's what cures/"cooks" the conch. I add a little beer to increase the volume of fluid

let it sit in a refrigerator for 24 hours, after which it's ready to eat

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