International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Low-carb Chocolate Cupcakes with Creamy Frosting






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > food & wine dictionary > conch

Food and Wine Dictionary


Brown text or background indicates a food entry.
Blue text or background indicates a wine entry.

 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.

[
A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z ]

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.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.