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  • 2 weeks later...

My local meat market had it in their freezer case. I bought some and was also looking for some personal advise.

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.

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