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05/31/2006 09:18:05 PM · #1 |
 
This is an uncommon sight that I would like to share with anyone interested. These are North American Knobby Conch which is actually a misappelation for they are not really Conch but Whelks. In the specialty foods section you may have seen these marketed as canned conchs. Especially favorited by Italian/Americans. It is very unusual to see one so willingly give up the security of its shell. Just thought you might like to see. I would be willing to wager that Bear-music could add a lot more background info as well.
--jrjr |
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05/31/2006 09:23:21 PM · #2 |
I'm not sure if its the same thing-- But one Time when I was down in Ft.Lauderdale Florida, we were at a bar and had "Conch Fritters" and they were amazing!! I wish I could find some up here in Michigan to eat..
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05/31/2006 09:28:55 PM · #3 |
Nice find, good luck getting it cleaned out. lol
When I was stationed in Guantanamo Bay Cuba a friend found a cool conch while snorkeling, but it was too deep for him to get. So after about 2-3 tries I finally made it down and got it. I was told it was a King Helmet Conch, but I think it was closer to the Queen helmet due to it's colors and design. See conch here (not mine) It was the most beautiful shades of brown I've ever seen.
I was so excited but it was still alive and had no idea how to get it cleaned out. After some work freezing and thawing, and hanging for gravity to work, and prying and pulling with pliers I finally got it out. It was HUGE! And looked exactly like a large pile of snot (boogers) sitting in the sink.
I had pictures of it on my computer but it and the shell was stolen with most of my shipment of household goods from Cuba. |
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05/31/2006 09:40:25 PM · #4 |
Originally posted by buzzrock:
I'm not sure if its the same thing-- But one Time when I was down in Ft.Lauderdale Florida, we were at a bar and had "Conch Fritters" and they were amazing!! I wish I could find some up here in Michigan to eat.. |
This one time at band camp... |
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05/31/2006 09:46:00 PM · #5 |
| Yes, my dad collected everything! We boiled them and pulled the animal out using a heavy pin, Took the shells home in 3 layesrs of plastic. Unwrapped them and buried them in the back yard for the critters to clean out. Dug them up next summer and put them on display. Shold have left all but one where we found them. |
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05/31/2006 10:07:56 PM · #6 |
yeah, I worked at a bunch of different restaurants down in st. thomas, and it always amused me when the tourists would pronounce it "conCHuh" fritters instead of "conk" fritters... lol, the shells I always saw down there were huge pink shells like this one but the best I could google quicklynot my pic
Message edited by author 2006-05-31 22:12:53. |
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06/03/2006 01:39:56 PM · #7 |
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06/03/2006 01:43:24 PM · #8 |
| Has anybody else just had a mental image of Piggy from Lord of the flies talking about his asthma? |
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06/03/2006 03:51:32 PM · #9 |
Originally posted by WaysOfSeeing:
Has anybody else just had a mental image of Piggy from Lord of the flies talking about his asthma? |
Hehehe, I did.  |
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06/03/2006 04:41:29 PM · #10 |
Originally posted by jrjr:
This is an uncommon sight that I would like to share with anyone interested. These are North American Knobby Conch which is actually a misappelation for they are not really Conch but Whelks. In the specialty foods section you may have seen these marketed as canned conchs. Especially favorited by Italian/Americans. It is very unusual to see one so willingly give up the security of its shell. Just thought you might like to see. I would be willing to wager that Bear-music could add a lot more background info as well.
--jrjr |
Actually, I can't add much to this thread that hasn't been said, as far as personal experience with conchs goes. I've EATEN them, in the Florida Keys and the Virgin Islands. As far as how to get 'em out of a shell, uh-uh, never tried. As far as COOKING them goes, never done that either but I've eaten as fritters and in chowder.
I do have some experience cooking abalone, which is a similar thing; you have to go to great extremes to tenderize them, and they are basically neutral in flavor so they borrow whatever flavors you cook them in.
Robt.
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