StripersOnline › SurfTalk › How-To Forums › Cooking Your Catch › Knobby whelk/conch
New Posts  All Forums:Forum Nav:

Knobby whelk/conch

post #1 of 14
Thread Starter 
It's blowing the hammers of hell today on Long Island. We ran out to try some crab dredging and after a fairly futile attempt, got a half bushel for dinner. Also in the dredge was a half bushel of very large knobby whelk. Some call them conch, others call them knobby scungilli. They are a little different than the normal smooth scungilli and a lot bigger.

Although I've been catching these for years, I finally decided to try cooking them. So, I'm looking for a recipe. I'll try anything. If you got an idea, lets have it. I'm going out to the shop to boil them and pull them out of the shell and will check back later. Thanks, Todd.
post #2 of 14
About a month ago, I was eating fresh conch salad, prepared on the beach as follows:
You wade into the water and pull out a stringer of conch

You poke a hole in the top of the shell and insert a knife to release the conch - like you would a clam

Then you can just pull out the conch

I''m not sure what part this is, but the "chef" referred to it as Bahamian viagra - tasty

finely chop the conch, you can see a pile of chopped tomato, onion and green pepper above the knife, and the cleaned conch which is white after it's peeled just below

He's chopping a habanero to put a little punch in mine, and you can see part of the plastic bowl it's served in - he mixes the chopped veggies and conch together and after it's in the bowl, he squeezes fresh orange and lime over the mix

This guy has made a few fresh conch salads
post #3 of 14
Thread Starter 
Yea Mon. I can almost taste the lime squeeze. Great pics.

Unfortunately, these are knobby whelk like scungilli. They are tougher than Queen Conch. I think I'm going to have to do some cooking of these. I lightly boiled them to extract them from their shell. I tried some fairly raw, they were tough. I'm going to try freezing the batch. Someone said they are tenderized by freezing. We'll see. I also heard, pressure cooking of scungilli softens them up. Don't know for how long. I have enough to experiment.

Still looking for some type of cooking recipe.
post #4 of 14
I usually cook them for about 20 minutes.

Let them cool and slice them in 1/4" slices

I usually make a salad with them

Lemon Juice

stir it all together
Leave it in the fridge for an hour to marinate

sometimes I add hot pepper seeds!
post #5 of 14
2 pounds Fresh scungilli (welks) or conch
1 Wine cork
1 cup Dry white wine
2 tablespoons Vinegar
3 Italian Roma tomatoes
4 tablespoons Extra-virgin olive oil
1 medium Red onion, chopped 1/4" dice
Salt, to taste
2 tablespoons Fresh thyme, leaves only
Freshly-ground black pepper
1 Yellow bell pepper - stemmed, chopped 1/4" dice
3 cloves garlic minced
2 Lemons, cut into wedges

Place scungilli in a pot and cover with water. Add a wine cork and 2 tablespoons vinegar and boil 1 hour until tender. Drain and cool. Slice into 1/4-inch rounds and set aside.

In a tall sauce pan (6- to 8-quarts), heat olive oil over medium heat. Add onion, thyme leaves and bell pepper and garlic and cook until softened, about 8 to 10 minutes. Add wine, tomato pieces and scungilli and bring to a boil. Lower heat to simmer and cook 15 minutes. Season with salt and pepper and serve in shallow bowls with lemon wedges.
post #6 of 14
I'm a HUGE fan of Bahamian conch, in any fashion.
However, this spring a friend treated me to some native conch (welk) that he caught in his lobster traps, that was remarkably similar to GeoGreco's recipe. The welk was thinly sliced, and served cold with all the above ingredients (perhaps a lot more olive oil ) and I'll tell you, it was the best!
post #7 of 14
Originally Posted by GeoGreco View Post

1 Wine cork

what purpose does the cork serve?
post #8 of 14
Thread Starter 
I was wondering the same thing about the cork. It's not like a Brant recipe in which you use a brick. When cooking is done, toss the brant and eat the brick.

What does the cork do and what happens if your wine has a synthetic cork or screw top? Otherwise the recipes look good. I'm not sure about the boiling times as they differ greatly. I'll try the 20 minute recipe and see if they are tender. If not, I'll continue to the hour. I'm going to toss some into a pressure cooker also. Thanks.
post #9 of 14
Originally Posted by ZacS View Post
what purpose does the cork serve?

The corks contain Tannins (corks are made from the bark of oak trees which contain tannins) Tannins contain Tannic acid which help break down proteins in meat thus tenderizing the whelk. Adding corks has been used for centuries for tenderizing stew meets and seafood like octopus in the Mediterranean.
post #10 of 14
Thread Starter 
OK. Then I'll dig up a cork. Thanks for that interesting trivia.
post #11 of 14
...about 1/2 way to Key West on the highway that had the best conch fritters? Remember (chit-years ago) stopping there and had a great meal.

Grind them and make fritters or chowder.
post #12 of 14
Striper53 was it the THE CRACKED CONCH I remember stopping there on the way to Key West great food and killer Key Lime Pie.
post #13 of 14
Yea!!!!I can almost taste it now.....Conch (any way)and Kalik.....
post #14 of 14
...heading south on Rt1 on the right hand side? I think you're right. It was January 1977 and me and 2 other buddies decided to do a road trip from NJ to FL. in a long bed PU with a "camper top". Got into Key West just in time for the Superbowl. Camped on the side of the road along the way. Fished all the states in-between. Fresh shucked oysters that a fellow camper dredged just outside of Cape Kennedy, fried seatrout over an open fire in other places south of NC. Pullling of Rt1 for the nite on the Keys, even a day/nite at Key Biscayne with my uncle on his boat. Life was great then!

And oh YEAH! Key Lime Pie! Never had had it before. Awesome.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Your Catch
StripersOnline › SurfTalk › How-To Forums › Cooking Your Catch › Knobby whelk/conch