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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 ...
Macrostormbus costatus dorsal view of adult shell. Colored drawing of a Aliger costatus from Kiener, 1843. Macrostrombus costatus, formerly known as Strombus costatus and Lobatus costatus, or commonly known as the milk conch, is a species of large sea snail, a marine gastropod mollusk in the family Strombidae, the true conchs. [2]
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Sides include conch salad, fried plantains, steamed cabbage, baked mac and cheese, coleslaw, potato salad, peas and rice, coconut rice, corn on the cob and a garden salad. Sides cost from $2 to $5.
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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.
Conch shells (pronounced as "konk", known as cobo in Taino) were a hard material in plentiful supply on the islands. They included several species of conch, including the queen conch and the Atlantic Triton. Lucayans used them to make tools such as canoe gouges, hoes, hammers, picks, net mesh gauges, and fishhooks.
The queen conch's natural predators include several species of large predatory sea snails, octopus, starfish, crustaceans and vertebrates (fish, sea turtles, nurse sharks). It is an especially important food source for large predators like sea turtles and nurse sharks. Human capture and consumption date back into prehistory.