Conch

Conch (/kɒŋk, kɒntʃ/)is a common name applied to a number of different medium to large-sized shells. The term generally applies to large snails whose shell has a high spire and a noticeable siphonal canal (in other words, the shell comes to a noticeable point at both ends). Conch (/kɒŋk, kɒntʃ/)is a common name applied to a number of different medium to large-sized shells. The term generally applies to large snails whose shell has a high spire and a noticeable siphonal canal (in other words, the shell comes to a noticeable point at both ends). In North America, a conch is often identified as a queen conch, indigenous to the waters of the Bahamas. Queen conchs are valued for seafood, and are also used as fish bait. The group of conchs that are sometimes referred to as 'true conchs' are marine gastropod molluscs in the family Strombidae, specifically in the genus Strombus and other closely related genera. For example, see Lobatus gigas, the queen conch, and Laevistrombus canarium, the dog conch. Many other species are also often called 'conch', but are not at all closely related to the family Strombidae, including Melongena species (family Melongenidae), and the horse conch Triplofusus papillosus (family Fasciolariidae). Species commonly referred to as conchs also include the sacred chank or more correctly shankha shell (Turbinella pyrum) and other Turbinella species in the family Turbinellidae. The English word 'conch' is attested in Middle English, coming from Latin concha (shellfish, mussel), which in turn comes from Greek konchē (same meaning) ultimately from Proto-Indo-European root *konkho-, cognate with Sanskrit śaṅkha. The meat of conchs is eaten raw in salads, or cooked, as in burgers, chowders, fritters, and gumbos. All parts of the conch meat are edible. Conch is most indigenous to the Bahamas, and is typically served in fritter, salad, and soup forms. Conch is also eaten in the West Indies (Jamaica in particular); locals in Jamaica eat conch in soups, stews, and curries. Restaurants all over the islands serve this particular meat. In the Dominican Republic, Grenada, and Haiti, conch is commonly eaten in curries or in a spicy soup. It is locally referred to as lambi. In the Turks and Caicos Islands, the Annual Conch Festival is held in November each year, located at the Three Queens Bar/Restaurant in Blue Hills. Local restaurateurs compete for the best and most original conch dishes, which are then judged by international chefs. Free sampling of the dishes follows the judging; along with those festivities, other competitions, events, and music performances occur well into the evening. In Puerto Rico, conch is served as a ceviche, often called ensalada de carrucho (conch salad), consisting of raw conch marinated in lime juice, olive oil, vinegar, garlic, green peppers, and onions. It is also used to fill empanadas. In Panama, conch is known as cambombia and is often served as ceviche de cambombia consisting of raw conch marinated in lime juice, chopped onions, finely chopped habaneros, and often vinegar. Conch is very popular in Italy and among Italian Americans. Called scungille (pl. scungilli), it is eaten in a variety of ways, but most often in salads or cooked in a sauce for pasta. It is often included as one of the dishes prepared for the Feast of the Seven Fishes.