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Conch, a large tropical mollusk (sea snail) with firm, white flesh, is the national dish of the Bahamas. [2] Conch can be prepared in a number of ways: served raw with lime juice, raw vegetables and even fruit called conch salad. It can be steamed, stewed, deep-fried ("cracked conch" or conch fritters), used in soups (especially conch chowder ...
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Conch, especially in fritter form, has been widely consumed in The Bahamas since the settlement of the islands by the Lucayan people although the increasing harvest of juvenile conches has negatively impacted their population. [2] The dish is popular in Bahamian restaurants and was described by Time as "the Bahamas' own original fast food". [3]
Conch is indigenous to the Caribbean and West Indies. Conch is particularly popular in the Bahamas, Turks and Caicos, and Jamaica. [8] In Bahamas, conch is often cooked into fritters. In Jamaica conch is eaten in stews and curries. In the Dominican Republic, Grenada, and Haiti, conch is commonly eaten in curries or in a spicy soup.
Titanostrombus galeatus, commonly known as the Eastern Pacific giant conch, is a species of large sea snail, a marine gastropod mollusk in the family Strombidae, the true conchs and their allies. [1] It is an eastern Pacific species that occurs from the Gulf of California to Peru.
Riviera Beach, Florida, was known as "Conchtown" in the first half of the 20th century because of the number of Bahamian immigrants who settled there. Unlike the situation in Key West and the rest of the Florida Keys, where being Conch became a matter of pride and community identification, Conch was used by outsiders (in particular the residents of West Palm Beach) in a pejorative manner to ...
Reininger, Pete – The Bahamas: Islands of Song. [63] [64] Saunders, D. Gail and E. A. Carson – Guide to the Records of the Bahamas. [65] Savage, Ernest A. – The Libraries of Bermuda, the Bahamas, the British West Indies, British Guiana, British Honduras, Puerto Rico, and the American Virgin Islands: A Report to the Carnegie Corporation of ...
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