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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]
An archipelago of more than 700 islands, the Bahamas may collectively be best known for its clear turquoise water, idyllic beaches (with dozens on the island of Nassau alone), and world-class diving.
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 ...
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. It is locally referred to as lambi.
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South Andros is known for the production of certain seasonal delicacies, fresh conch, land crab, and spiny lobster, in relative abundance, which are sold commercially in Nassau or to the representatives of Nassau food distributors, providing an important source of cash to many inhabitants. The only other current industry of note is tourism.
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Overfishing has caused many commercial species to show large declines, but the Exuma Land and Sea Park still has a healthy breeding population of conch, grouper and lobster. In 1985, the Bahamas National Trust took a bold conservation stance: the Exuma Park was made a protected replenishment zone.