Once considered a regional dish of Florida and tropical outposts in the Caribbean, conch is appearing on a bevy of fine-dining menus across the country. A staple of Caribbean cuisine for hundreds or perhaps thousands of years, the marine snail—or gastropod mollusk—feeds on algae and offers high-protein, low-fat meat. Conch was at one point so popular in Key West that locals call themselves ‘conchs’ and refer to Florida’s southernmost Key as the ‘Conch Republic.’ In recent decades, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!