Crack Conch
Rosemary Parkinson, Contributor
Before Columbus, the Amerindians held conch high on their culinary list of must-haves. Its shell was used as building material, tribal tools and body ornaments. Early American natives used the conch as currency called 'wampum'. To this day, the gorgeous pink hues of the conch shell remain a vision of beauty with people using the polished ones as decoration or jewellery; it's rare pearl, precious.
Conch shell makes a hardy horn used at cricket matches to denote the hitting of a six or to announce the sale of fish. In Barbados, conch blowing can be heard within the confines of The Sons of God Apostolic Baptist Church, during their weekly lively spiritual blessings of song and dance or at the Oistins Fish Festival to announce 'happenings'. In Venezuela (particularly Margarita island and its surroundings), these molluscs are eaten with gusto, the shells considered 'paboso' or unlucky.
Residents of the Florida Keys (or as it is fondly named The Conch Republic) are called 'conchs' with new arrivals termed 'freshwater conchs'. The irony is, there are no more conchs on the Keys, only conch prohibition. The Caribbean Queen Conch is considered top-of-the-line, by discerning foodies worldwide, our Queen is in great demand. Not found anywhere but in Caribbean waters, the Caribbean Queen Conch - around these parts - is now in deep trouble.
Overfishing
With over 40,000,000 conchs harvested annually from our parts, stocks are decreasing rapidly. Conchs need three/four years to reach adulthood and picking size. In Barbados, for example, up to 30 years ago, mature conchs were found in the coast's seas, but indiscriminate use has caused conchs to almost disappear from sight. Thanks to the Turks and Caicos Conch Farm in Providenciales, this 'overfishing' is being alleviated somewhat. More farms of this significant food have proven to be essential.
In Jamaica, Government should be encouraged to impose conch seasons similar to the lobster one?
For the love of Conch
Conch is high in protein and low in fat. Reputed to be an aphrodisiac, it continues to be an important food source. It can be dried (a smelly process) and preserved for five/six days or frozen.
How to eat conch
Remove fresh from the shell, trim off stomach (fishermen use this for bait). Remove hard shell from meat. Conch is best cooked alive. Rinse thoroughly, rub with lime juice and pepper before use. Conch can be eaten fried, boiled, even grilled. There's no need to pound conch to death, once cooked quickly, it is soft and delicious. Best served medium-rare; overcooking conch's delicate meat forces tough 'chewiness' - it's only remedy? Cooking for hours on end to tenderise with loss of taste.
Ways to serve conch
Conch Ceviche - raw conch marinated in chopped onions, scallion, garlic, hot peppers, water and lime.
Conch Chowder - a delicious soup, thick and filling;
Conch Water - the aphrodisiac;
Conch Fritters - a fine snack with various dips. Curried conch, conch in garlic and butter, conch salad, conch in rice; all make nutritious and delicious offerings. Does this not make you want to see conch around for ever?
Rosemary Parkinson was last seen underwater training conch to stay away from humans.
Bahamas Conch Fritters
Makes 40
Two and a half cups steamed or par-boiled conch, finely diced. Approximately one and a quarter pounds marinated in lime juice for one hour, drained.
One onion, finely chopped.
One sprig scallion, finely chopped
One sweet pepper, finely chopped
Half of one scotch bonnet, finely chopped
Two pegs garlic, minced
Half a sprig parsley, finely chopped
One and a half cups all-purpose flour
One and half teaspoons baking powder
One half teaspoon salt
One half teaspoon black pepper
One egg, beaten
One cup milk
Dash of Walkerswood Firestick
Vegetable or coconut oil for frying
Method
1. Heat oil in large skillet on a medium-high fire.
2. Add onions, scallion, garlic, parsley, sweet pepper. Sauté for one minute.
3. Add conch and stir for two minutes. Remove from heat and set aside.
4. In a large bowl, sift together flour, baking powder, salt and pepper. Add egg, milk and pepper sauce. Mix to a thick batter.
5. Taste for seasoning and add accordingly. Add cooled conch and fold in.
6. Pour enough oil into a Dutch pot (or deep iron skillet) to come to about three inches to the top of pot.
7. Heat over a medium flame.
8. Drop batter in one teaspoonful at a time. Fry turning once until golden brown (max, four minutes).
8. Remove fritters, drain on paper towels. Serve with avocado, rundown, cheese or any salsa of your choice.
CONTEST ...Jerking it!
DO YOU make the best jerk in town? You know, the one packed with finger-licking goodness?
Then you need to enter The Gleaner's 'Jerk It' competition. Send us your best jerk recipe, whether it's chicken, soup or banana.
The winner will take home a round-trip ticket to the prestigious Florida Jerk Festival in Fort Lauderdale, Florida, in September, to be a participant in their annual contest.
Simply send in your recipe with contact information. The top five will be invited to The Gleaner on a date to be announced, when judging will take place.
Rules
You must:
(1) Have a valid United States visa. (2) Be willing to submit recipe.
(3) Agree to have your recipe published in the Food section of this paper.
Send entries/recipes to: Lifestyle@gleanerjm.com no later than June 26, 2007.
One who studies the shells of molluscs, including the conch (pronounced konk). From the Greek kovxn, meaning shell, with the botanical name Strombus gigas.
