How to Make Conch Salad and Sushi - Catch and Cook

Rinse fighting conchs thoroughly in running water for at least a minute, shaking them up to remove sand.

Drop the rinsed conchs in hot water and bring it to a boil, then let it simmer for about 20 minutes.

After cooking, rinse the conchs in cold water to stop the cooking process.

Use a skewer or small fork to slowly work out the conch meat, turning the skewer as you pull it out.

Remove the hard plate (foot) on the bottom of the conch and discard it, as it is not edible.

Remove the lining on the muscle, which includes the stomach and liver, as it is very bitter and not edible.

Rinse the conch meat again to remove any remaining sand, drying it off with a paper towel afterward.

Prepare a salad base using greens and garnish with toppings that won't overshadow the conch, such as red bell pepper, radish, shredded daikon, and artichoke.

Mix grated ginger with ponzu sauce to use as a dressing for the salad.

Optionally, cut the conch into smaller strips and mix it with the ponzu sauce to make a hand roll or sushi roll.

Dietary

Allergens