Posted 01 February 2009 - 09:47 AM
Posted 14 February 2009 - 08:13 AM
I'm looking at possible pounding some and using it for cracked conch and conch salad with the rest. I'll have to test a small sample for texture and flavor to decide what would work best.
Like squid you would have to cook it quickly or for a long time. In between it will be like rubber.
You could also grind some in a meat grinder for cowder or fritters. That would tenderize it for sure.