"Recipes of The Bahamas

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Section explaining removal of Conch from the shell.

With the claw part of a hammer, hit the low area between the points until you have broken out a section of the shell 1 – 1 ½ inches wide across the shell. The conch will start to ooze out liquid and meat. Rinse him off at this point, if you wish.

Take a small paring or butter knife and push it along the top inside ridge of the hole you have made. Push in and twist up to release the conch from the shell. This technique takes some practice. Turning the conch, open side up; put your fingers inside the shell to grab the conch’s claw. If you can grab it, pull it until the meat slides out of the shell.