Seafood/Mollusk | Pescatarian Low Fat High Protein

Conch

Lobatus gigas (Queen Conch) Allergens: Shellfish
Conch

Sourcing & Taxonomy

  • Family Strombidae (family of Queen Conch)
  • Primary Cuisine Caribbean|Latin American|Southeast Asian
  • Seasonality Year-Round (often farmed/regulated wild)
  • Source Marine snail (mollusk)

The Forktionary Angle

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Definition

A large marine snail with a firm, chewy, and slightly sweet meat, popular in Caribbean and seafood cuisines.

Sensory Profile

TasteMild,Sweet,Briny
TextureFirm,Chewy,Tender (when properly prepared)
AromaOcean,Fresh,Mildly fishy
AcidityLow

Technical Metrics

Nutrition Facts

Per 85 g (3 oz)
Calories80 kcal
Total Fat0.6 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol50 mg
Protein17 g
Total Carbohydrate2 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron3 mg
Potassium220 mg

Chef’s Secret

To tenderize conch, pound it thinly before cooking for just a minute or two, or simmer it for a very long time (hours) to achieve tenderness. Avoid medium cooking times.

Substitutions

Best Match

Scallops

1:1

Similar sweet, mild flavor and tender texture (if not overcooked), though less chewy.

Calamari (Squid)

1:1

Offers a similar firm, chewy texture, but a milder, less sweet flavor.

Whelk

1:1

Another type of marine snail, very similar in flavor and texture to conch, but smaller.

Abalone

1:1

Similar firm, chewy texture and delicate flavor, but significantly more expensive and harder to source.

Buying Guide

Purchase fresh conch that smells faintly of the ocean, or frozen conch that's properly vacuum-sealed and thawed slowly.

Flavor Pairings

Lime Chili Coconut milk Bell peppers Onion Garlic Thyme Frying batter