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Author Topic: conch pots  (Read 13628 times)
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« on: January 16, 2007, 07:28:54 PM »

100 conch pots for sale, oak used 1 week ropes and floats included heavy deep water pots. will deliver within 200 miles 1200.00 located in Delaware or trade for crab pots
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« Reply #1 on: January 16, 2007, 07:39:49 PM »

Did you move from Florida or the Carribean or do they catch conch in DE?   It's pretty tasty but only had it in the Carribean......the Bahammas I think....
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« Reply #2 on: January 16, 2007, 07:50:37 PM »

Did you move from Florida or the Carribean or do they catch conch in DE?   It's pretty tasty but only had it in the Carribean......the Bahammas I think....
in the lower bay or the atlantic ocean  they pot conch out of cape may or indian river we opened retail store dont have the time to go down. for them with our schedule.like to sell the pots
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« Reply #3 on: January 16, 2007, 08:06:38 PM »

I don't see it on any menus at seafood restaurants here in NJ.  I'll have to look closer....Smiley
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« Reply #4 on: January 16, 2007, 10:31:13 PM »

I'll get the word out on this side of the bay (Jersey). Quite a few people do it up here, Delaware bay and ocean side. I switched to plastic pots a few years ago. Not a bad price for rigged wooden pots.
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« Reply #5 on: January 17, 2007, 08:21:24 AM »

I'll get the word out on this side of the bay (Jersey). Quite a few people do it up here, Delaware bay and ocean side. I switched to plastic pots a few years ago. Not a bad price for rigged wooden pots.
thankyou HaasesMarina appreciate the help
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« Reply #6 on: January 17, 2007, 09:04:53 AM »

Did you move from Florida or the Carribean or do they catch conch in DE?   It's pretty tasty but only had it in the Carribean......the Bahammas I think....

They have conch pots up and down the coast from the CBBT almost to NC. Cheesy
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« Reply #7 on: January 17, 2007, 09:20:06 AM »

I don't see it on any menus at seafood restaurants here in NJ.  I'll have to look closer....Smiley
a lot of it is processed for conch chowder for the soup company's.don't See it on the menu like you do in the Florida keys though.don't know if they conch down that way or not.love them conch fritters at Alabama jacks
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« Reply #8 on: January 18, 2007, 06:16:10 PM »

I thought it was illegal to catch conch in the US.  All I've ever had was in the Abacos or imported from Honduras.  Do you mean whelks instead?

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« Reply #9 on: January 18, 2007, 06:29:38 PM »

I thought it was illegal to catch conch in the US.  All I've ever had was in the Abacos or imported from Honduras.  Do you mean whelks instead?

Doc sunny
you might have something there doc  their scientific name is whelk the two types are smooth ones and knobby ones. but we call them conch, our license says conch.and the pots are called conch pots.you got me Huh
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« Reply #10 on: January 18, 2007, 08:29:10 PM »

I get whelks (about 3-5 inches) in my pots all the time and cooked and ate some last year, after I read that someone on this board was going whelking.  I'll try anthing - once.  I've just always known the Queen conch (about 9-10+ inches) as the only true conch - and I know they are illegal to catch in the US.  Whelks may be called conch along the Eastern seabaord - and that's OK with me... we call them whelks down here.

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« Last Edit: January 18, 2007, 08:35:28 PM by DocSmith » Logged

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« Reply #11 on: January 18, 2007, 09:04:57 PM »

I thought it was illegal to catch conch in the US.  All I've ever had was in the Abacos or imported from Honduras.  Do you mean whelks instead?

Doc sunny


I had it in Nassau in the Boohamas during the goomba(y)  festival...gee I didn't know there were us Italians down in the islands, mun...   Smiley
« Last Edit: January 18, 2007, 09:09:43 PM by CrabShack » Logged

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« Reply #12 on: January 18, 2007, 10:52:18 PM »

never had that , but if you guys say it is good I beleve you, how do they prepare them?Huh
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« Reply #13 on: January 18, 2007, 11:44:32 PM »

Doc, You got it right. The lower picture is of a Whelk or scungelli. The upper one is a Queen Conch...protected in the US as far as I know.
I posted a picture a while ago of a whelk from CT. Lots of meat on them.
In Florida they have Conch fritters and I always assumed they were the Queen Conch that was imported. Maybe they were made from Whelk?
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« Reply #14 on: January 19, 2007, 12:53:04 AM »

Doc, You got it right. The lower picture is of a Whelk or scungelli. The upper one is a Queen Conch...protected in the US as far as I know.
I posted a picture a while ago of a whelk from CT. Lots of meat on them.
In Florida they have Conch fritters and I always assumed they were the Queen Conch that was imported. Maybe they were made from Whelk?
Made from the big one we call horse conchs, they also have "cracked conch" which is fried, mighty tasty,  Grin these horse conchs get to be big,i have seen them 18 inches, but I think they are a true whelk,not sure though
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« Reply #15 on: January 19, 2007, 01:33:58 AM »

WHAT do they taste like HuhHuhHuhHuh?
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« Reply #16 on: January 19, 2007, 09:24:09 AM »

Like "chicken"  Roll Eyes .............. shoot I don't know,taste like conch to me
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« Reply #17 on: January 21, 2007, 12:27:39 AM »

RD, I saw a Horse Conch shell from the keys that was all of 18 inches; biggest whelk I ever saw! Just the shell though. Found it while diving in about 80 feet of water. Thanks for the info about the Conch fritters and cracked conch. Didn't know that.
As far as taste goes you are correct; it tastes like Conch....kind of rubbery to me! Tat, The taste is something like fried calamari.
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« Reply #18 on: January 21, 2007, 11:20:27 AM »

WHAT do they taste like HuhHuhHuhHuh?
f

Chewy like a clam, but spicier IMHO.   Smiley
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« Reply #19 on: January 21, 2007, 11:22:14 AM »

never had that , but if you guys say it is good I beleve you, how do they prepare them?Huh



Cut into pieces and fried, baked, or what have you.  Conch fritters, conch soup, conch stew.  Most anything you can do with clams, you can do with conch.  Smiley  yummah.....
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« Reply #20 on: January 21, 2007, 01:25:06 PM »

next time i get a chance i will have ti give it a try,  Wink Wink I trust you guys.  Grin Grin Grin
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« Reply #21 on: January 21, 2007, 01:40:56 PM »

I love Conch raw.  Tenderize the meat with a mallet then dribble Lime juice and sprinkle salt on it.
Man my mouth is watering!

I also make Ceviche with them (diced Conch, chopped purple onion, chopped jalapeno, chopped cilantro and lime juice to cover let marinade at least a day).
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« Reply #22 on: January 21, 2007, 02:08:51 PM »

Conch chowder is so good it'll make you slap your Grandma!

Doc sunny
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« Reply #23 on: January 21, 2007, 03:53:24 PM »

Conch chowder is so good it'll make you slap your Grandma!

Doc sunny
Grin Grin Grin laugh laugh laugh Shocked Shocked Shocked Shocked Shocked Shocked
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« Reply #24 on: January 21, 2007, 04:05:12 PM »

Conch chowder is so good it'll make you slap your Grandma!

Doc sunny

I agree, it is good, so good, I wanna slap Doc's grandma too!!!  Cheesy  But, seriously , it is good.  You can dice it like a clam and make conch and spaghetti.....yummy.....[dang], now I gotta get me some......Smiley
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