conch is a delicacy in many areas of the world. But in the Caribbean,
it is a daily source of protein. It is also a source of income for
many fishermen in the region. The sweet and tasty flesh of the conch
must be tenderized before cooking. This is usually done by pounding
or stripping away the outer layer. Conch is extremely versatile.
may be eaten uncooked, as a salad, prepared in a batter and fried,
served as conch chowder, boiled and served in butter sauce, Creole
sauce, curry, or any other number of ways.
is of rather high nutritional value. It is an excellent source of
protein and low in fat and carbohydrates. Conch is also a good to
excellent source of essential vitamins and minerals, including iron,
selenium, vitamin B12, folate and vitamin E.Nutritionists recommend
eating more seafood and conch makes an excellent choice.
in the U. S., the price could be prohibitive, while in the Caribbean,
this delicate meat is available at a fraction of the cost. Remember,
keep low-calorie foods low by avoiding adding excessive amounts of
fat in cooking or at the table. Read more.
This 1999 publication from the University of Georgia is a tremendous
resource for anyone interested in learning about seafood. It contains
a wealth of information.
This popularly referenced table of food composition is a good starting
point to learn about the nutritional value of any food.
a Diet Checkup