Fish
Conch
Conch is the meat of large marine snails, especially queen conch (Aliger gigas, formerly Strombus gigas) of the Caribbean—firm, mildly sweet, and pleasantly chewy when tenderised. Raw conch salad (ceviche-style with citrus, onion, and pepper) and fried conch fritters are the twin pillars of Bahamian and wider Caribbean cookery. The pink shell is iconic; the foot muscle is the food. Tenderise by pounding or fine chopping before frying or salads; long stews also soften the meat. Frozen cleaned conch is the usual form outside the region. Respect CITES and local harvest rules—queen conch is heavily managed. Do not confuse with whelk or scungilli naming in some US markets; true Caribbean conch has its own flavour and culture.
Also known as: Conch, Conch, Conch, Conch
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.07 g
- Saturated Fat 0.94 g
- Trans Fat 0 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 2.12 g
- Cholesterol 57.6 mg
- Sodium 74 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.4 g
- Water 70.9 g
- Energy 127 kcal
- Water 70.9 g
- Protein 20.4 g
- Animal Protein 19.3 g
- Fat 5.07 g
- Saturated Fat 0.94 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 2.12 g
- Vitamins 43.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.55 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.2 µg
- Vitamin B12 — Cobalamin 1.8 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.5 mg
- Vitamin K 0.6 µg
- Minerals 454 mg
- Major Minerals 340 mg
- Trace Minerals 114 mg
- Salt 0.21 g
- Sodium Chloride 0.21 g
- Cholesterol 57.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.8 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.55 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.2 · vitamin-d: 1.3 · vitamin-e: 0.5 · vitamin-k: 0.6 ·
Minerals
Sodium: 74.04 · Potassium: 213 · Calcium: 53 · Iron: 0.8 · Zinc: 0.4 · Iodine: 113 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
History
Caribbean peoples harvested queen conch from shallow seagrass beds as staple protein and craft shell.
Bahamian and wider West Indian cookery fixed conch salad and fritters as everyday and festival food.
Frozen conch exports brought fritters and salads to Florida and diaspora restaurants.
International trade controls tightened around queen conch to protect wild stocks.