This passage describes a type of shellfish that is commonly found in the southern region of the United States. It is typically found inside a conch shell, a well-known type of seashell. The meat of this shellfish is flavorful, but it can be quite tough and difficult to prepare. In order to make it more tender, it is necessary to either beat it or parboil it. Even after tenderization, the best way to prepare this meat is by grinding it up and using it to make fritters, or slicing it very thinly and frying it.
The gastropod, known as conch, can sometimes weigh up to 5 pounds and is typically found in regions ranging from Florida to the West Indies. Settlers have relished its flesh since the time of Columbus. Pronounced as “conk,” it has given rise to the moniker “conks” that is used by the residents of Key West to refer to themselves. Conch is known for its delectable taste when utilized in chowders, salads, and fritters.