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Food and Wine Dictionary

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 conch    [KONGK]

This GASTROPOD MOLLUSK (see both  listings ) is encased in a beautiful, brightly colored spiral shell. Conch is found in southern waters and is particularly popular with Floridians and Caribbeans. Summer is the peak season for fresh conch, which will most likely be available in Chinese or Italian markets or specialty fish stores. Store fresh conch, tightly wrapped, in the refrigerator up to 2 days. Conch can also be purchased canned or frozen. The footlike muscle can be eaten raw in salads, or tenderized by pounding, then quickly sautéed like ABALONE. It's also often chopped and used in chowders. Conch is sometimes erroneously referred to as whelk,  which, though related, is a different species.

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Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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