Conch is a large underwater snail that is eaten widely in the Caribbean. I have eaten and enjoyed Conch steamed fried Raw dried curried jerked etc. It is one of nature's prettiest and healthiest protein packs. I have yet to come up with a smoking or smoke/ brine method that works Help !! Or is this going to be another lobster battle that just ends up with the smoker not being the right cooking direction?

To be honest I think it will be a lobster battle.



There are a few stories on the net about smoked conch, but I'm betting they weren't as great as they remember.


I say wrap it in some smokey bacon, batter and deep fry it.


Well, that suggestion was meant as a joke, but it now has me wondering about what that would taste like. LOL!!!

The islands,and our Island community restaurants, from here to the keys, offer an assortment of smoked conch dishes,to go along with conch fritters,fresh conch salads,and conch chowders.

They will smoke conch and then make ceviche[citrus marinated/cooked fish].

Smoke it and grind for fritters,chowders,smoked conch spreads on crackers.

It is ,typically ,barely cooked by the smoke-or is too tough to eat.

I guess if you have an abundance,or need a conversation piece at a party,it could be worth the effort?

It is sold locally in five lb frozen packs.

Like crony said,you can also pound it flat,lightly smoke,batter and fry -like alligator tail.

If you use it in ceviche, wouldn't the lime juice tenderize it? I wonder if the smoke flavor would stand up to the lime juice. Let us know how it turns out if you try this.