Meat

Fish

Meat

Conch meat is the cleaned foot muscle sold fresh or frozen, often pre-tenderised. It is the form used for salad, fritters, cracked conch, and chowder. Colour should be pale; sour or grey meat is past use. Keep frozen until needed, thaw cold, and dry well before frying batter. For salad, chop small and marinate in citrus to both season and lightly cure.

Track this ingredient

Unit

Characteristics

Preparations

ChoppedFriedMarinatedPounded

Traits

Cleaned FootCore ProductFirmFrozen CommonMild-SweetTenderiseWorkhorse

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 124

Amount per 100 g

  • Total Fat 5.27 g
  • Saturated Fat 1 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.93 g
  • Polyunsaturated Fat 2.1 g
  • Cholesterol 57.2 mg
  • Sodium 79.7 mg
  • Salt 0.21 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 21.7 g
  • Water 76.3 g
Detailed nutrients

Picked or portioned meat reflects the animal’s muscle composition.

History

Cleaned frozen conch meat enabled fritters far from Caribbean landing sites.

Food-service packs portioned conch meat for consistent fritter recipes.

Premium fresh-frozen meats targeted higher-end cracked conch plates.

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