the Honduras now as they have been fished out everywhere else (maybe in the Hond as well but they just don't care). They usually can be found frozen in Caribbean market little stores in no-name plastic bags. I discovered that the Cuisinart...not a staple in the little homes of the Caribbean...makes very short work of the tenderizing process and the stew becomes so easy.

The white sauce used with fritters is normally just a version of tartar. The other version is a simple red dipping sauce made with Heinz Chili Sauce, the typical shrimp dip. Nothing fancy. I like them too but some restaurants are now putting too much breading in them.

Or there's conch tartar, just ground up and mixed with lime juice to cook it.

A conch steak is a piece of the whole one, pounded to tenderize, battered and fried. Even better if it's a coconut batter. I just luuuuuv them, but they are becoming scarce. Then of course, there's the conch burger.

mmm do you think I might like conch?