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Ancient middens of L. gigas shells bearing round holes are considered an evidence that pre-Columbian Lucayan Indians in the Bahamas used the queen conch as a food source. [70] Shell of this species featured in a 1902 painting by Frank Weston Benson. Brought by explorers, queen conch shells quickly became a popular asset in early modern Europe.
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.
Although queen conch are protected within the Exuma Cays Land and Sea Park, [113] overfishing (serial depletion) over two decades led to a dramatic decline in the population and age of queen conch stocks in the Bahamas by the late 2010s, posing the risk of fishery collapse. [114] [115] Around 2% of the population are thought to fish the conch.
Conch fritters and cracked conch are popular menu items in South Florida. But the queen conch served in the state is usually harvested in the Bahamas, and not caught here — or at least it ...
Queen conch are found in the Caribbean, the Gulf of Mexico, the Bahamas and Bermuda but commercial and recreational harvest is generally banned in U.S. waters.
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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 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.
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