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Cleaning and Preparing Conch

Appears in
top 1000Chinese Technique
Chinese Technique

By Ken Hom

Published 1981

  • About
The conch is actually a large sea snail with a texture like that of abalone. It must be cut into thin slices and quickly cooked to be tender. A spicy sauce helps balance the flavor. Conch must be absolutely fresh or its scent can be overwhelming. It has a strong flavor of the sea and is an acquired taste.
  1. Tap a hole in the shell with a hammer.

  2. Pull the shell away from the flesh.

  3. Only the white part of the flesh is edible.

  4. Cut away the hard, dark part.

  5. Trim away any other material attached to the white part.

  6. Pull and cut the white part away from the “legs.”

  7. Slice it as thin as possible.

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