"The sea, once it casts its spell, holds one in
its net of wonder forever."—Jacques Cousteau

March 15, 2015

Mar. 14 - Bahamian Conch Salad

Donny's Boat Rentals & Marina

Stan finally ventured off the boat today a little further than the dinghy dock at the marina. Since walking is still a little slow for him we took the dingy from Black Sound to Settlement Creek and spent a little time in town. Having ice cream was our main goal...a real treat for us since our freezer is too small to keep it on board. We docked at the public dock and had a chance to watch fresh conch salad being prepared. What a treat…Stan has really learned the trick to opening the conch now.

Eddie making conch salad on the dock
Conchs ready to be opened and turned into delicious conch salad
This is what the conch looks like when it's removed from the shell
Since we already had lunch we brought our salad home to have with dinner. This is about half of what we got.

Bahamian Conch Salad


8 oz pre-tenderized conch  (you can find this at any local dock)
10 tbsp fresh lime juice
5 tbsp fresh orange juice
1 ripe tomato, diced
1/4 cup diced onion
1/2 cup bell peppers (any color), diced
3 hot peppers (local goat peppers or jalapeƱo peppers), minced
Salt and pepper to taste


  1. Wash conch with a mixture of lemon, salt and water.
  2. Clean the conch, remove slime, and cut into small cubes.
  3. Place in mixing bowl with remaining ingredients.
  4. Cover and let the conch and vegetables marinate in refrigerator for 15 minutes.
  5. Mix and serve. 

To really make this experience authentic, pair your Bahamian conch salad with a refreshing swish of local Bahamian beer such as Kalik or Sands, or “sky juice”, a mixture of coconut water, ice, sweet milk and gin.

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