How to Make Conch Sushi and Salad
These were Fighting Conchs harvested from the west coast of Florida. They’re pretty common along the beaches here but are typically in depths just out of reach. During the winter months, after a few strong cold fronts roll in, they’ll be pushed up against the shore, especially during a super low tide. But last year was the most I’ve seen. The entire coast line was covered with sea shells. Even our local newspaper published an article about this. I went out and collected a bucket of them before the tide washed them back.
Fighting Conchs don’t grow to the size of Queen Conchs. The ones you see in the video are the typical size. And because of their size, I don’t think there is any commercial value. It’s a lot of work for the amount of meat you get but if you like conch, these are a great alternative.
Cooking Fighting Conch, Worth the Trouble?
Probably not. It’s very labor intensive. I say pass on these and work on something else more rewarding. But if you really love conch and want to be adventurous, these little sea critters will keep you busy for hours. The meat is a little chewy but has intense flavor.
There are many ways to prepare conch. If you like the crunch and chewy texture then don’t slice the meat and leave it whole for salads. Or you can slice them up and stuff it into a handroll or a sushi roll. Watch the video below for instructions. Here are a few ideas:
This is my favorite way of enjoying conch. I like the chunky pieces and matches very well with the other ingredients.
Watch Video
Please check with your state regulations before harvesting:
Click below to see Florida Regulations and Info (See “Unregulated Species” limits)
Sea Shell Collecting
Sea Shells in Florida