Conch (large sea snails)

[MikeMac]

Our local Asian Superstore has started stocking live baby conch these are maybe 2 inches long I am used to (and love) the big ones. Never eaten the little ones maybe do them up like escargot ? The big conch are tough and need vigorous tenderizing - again no idea how to deal with the little ones.

[heidih]

Are they perhaps whelks versus baby conch - signage in Asian markets can be problematic. http://www.nytimes.com/2012/12/19/dining/whelks-are-coming-out-of-their-shell-and-onto-your-plate.html

[MikeMac]

Are they perhaps whelks versus baby conch - signage in Asian markets can be problematic. http://www.nytimes.com/2012/12/19/dining/whelks-are-coming-out-of-their-shell-and-onto-your-plate.html

You are right they look like the same product quite tasty but in the Turks and Caicos islands where I eat the large ones nearly every day the only way to make Conch edible to either really pound them or creviche them.The next question is the health qualities of the meat. One school calls it natures wonder food pure lean protein another school says lots of protein but also lots of cholesterol, but does not identify what kind of cholesterol.

[heidih]

I think the shellfish cholesterol hysteria is over (one of many articles http://www.med.nyu.edu/content?ChunkIID=14033)

 

So - are you planning to buy some and how will you cook them?  When I last saw them at the local fish market (Quality Seafood) the long time manger John said he prefers them in the pressure steamer to tenderize - in garlic butter wine sauce. 

Edited June 17, 2014 by heidih (log)