Bahamian Queen Conch Fishery Hurtles Toward Collapse

We Bahamians think we know a lot about conch.

Most of us learned to dive conchs before we were tall enough to go on carnival rides. We’ve sat in the warm, shallow water and eaten “scorched” conch — raw and doused in lime juice — fresh from the sea. And we’ve watched as our parents and grandmothers taught us how to fritter, steam and stew our country’s native dish.
Earlier this year, I wrote an article about the Queen Conch — the most common Bahamian conch species — for the current issue of Abaco Life magazine.

While researching this piece, however, I realized just how much I didn’t know. I learned, for example, that a Queen Conch can live up to 30 years! And that in 1883, an event halfway around the globe thrust the Bahamian Queen Conch onto the world stage.

I also discovered something that should disturb us all — Bahamians and visitors alike.   Continue reading

From My Grandmother’s Kitchen: Bahamian Stewed Conch

Fish, chicken, whelks, kerbs (a type of chiton) and, of course, conch — all end up in the stew pots of Bahamian cooks. A cornerstone of Bahamian cuisine and the ultimate comfort food, stew is traditionally served over grits or white rice, or with steamed dumplings known as dough boys.

How to Cook Bahamian Stewed Conch

Bahamian Stewed Conch

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