CONCHS also colloquially called lambie are sea snails. Native to the ocean they are found mostly in sea grass beds and sand flats close to coral reefs. Remember that familiar’ horn blowing at cricket matches in the Queen's Park Oval? Those musical notes are made by blowing the queen conchs shell. Majestic in stature the queen conchs is indeed a beauty to behold with her creamy coloured exterior contrasted with her variegated shades of pink interior. Inside those coralline walls live the gastronomic delight called conchs.

Conchs are in low supply in the Caribbean due to overfishing coupled with the lack of marine protection in some countries. Here in Trinidad some conchs are harvested on our western coastline, and the more familiar small black shelled conchs are found among mangroves and mud flats around the island.

For me, it one of my favourite a marine delicacies. Available mostly frozen, I prefer the larger queen conchs. They are delightful when enjoyed in a souse or ceviche, as a fritter and of course curried with coconut milk. Versatile, high in protein, delicious and locally sourced, what’s not to love!

To prepare lambie/conchs

Wash in lots of water, squeeze the juice of one lime onto it, cover in water.

Place conch on chopping board.

Remove skin by cutting off with a knife or tearing it away from the body of the conch, this is an easy process.

You want to remove all the dark and orange coloured skin.

Place into more cool water with lime juice.

Cut into three inch pieces and pound until the flesh is about ¼ inch to ⅛ inch thick.

Now chop finely and use in your favourite recipe.

Lambie/conch souse

2 lbs lambie/conchs, cleaned, tenderised and chopped

1 onion

1 cucumber

2 large limes, juiced

½ cup chopped parsley

¼ cup chopped cilantro or chadon- beni

1 hot pepper, seeded and chopped

salt and freshly ground black pepper.

1 lime sliced

Steam conchs for about 3 to 4 minutes, remove and drain,

Place in a glass bowl, add the rest of the ingredients and cover and refrigerate for about 3 to 4 hours.

Serve cold

Serves 4 to 6

Conch/lambie fritters

1 lb conchs, cleaned and finely chopped

1 tsp minced garlic

½ tsp salt

1 cup flour

1 tsp baking powder

1 hot pepper, seeded and chopped

½ cup chopped chives

1 small onion finely chopped

2 tbs Spanish thyme

salt to taste

½ cup milk (more if needed)

Coconut oil to fry

Place conchs into a food processor and process to a very fine texture, or chop very finely.

Combine with the garlic, add flour, baking powder, hot pepper, chives, onion and thyme.

Add enough milk to make a soft batter like dough.

Heat oil, drop by spoonfuls and fry until golden brown and puffed.

Makes 15 to 20

Serve with green mango chutney.

Conchs and mango ceviche

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