I recently saw a stew recipe for Conch and wanted to try it - I've never purchased it before from an actual fish market (only in cans). What should I look for and any tips on cleaning would be great!!
Conch should have a nice light pink color. If it's gray or browned, steer clear. Like most seafood, the best indicator is smell. If it smells salty like a walk near the beach, it's fine. If it smells like a stagnant wharf or a warm dumpster, steer clear. To clean, run it under cold water. Cut off any membrane, and drain it before cooking. Conch is chewy, so don't treat it like scallops or lobster. It can be tenderized through pounding, cooked in a pressure-cooker, food-processed and stewed, or slow-cooked. Keep an eye on the texture. Chewy conch is not ideal.
This is assuming you aren't buying conch in the shell.
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