Make 'N' Eat Conch Salad
“On Sunday afternoons they arrive by the boatload, locals and yachters and a handful of guests from the tony Four Seasons. Kalik beers in hand, they nibble on conch salad — ”Bahamian Viagra,” says Pedro the conch man — while waiting for the ribs and chicken to finish barbecuing on the massive grill. Guests cool their feet in a sea so blue you think somebody spilled the Tidy Bowl and indulge in the directive demanded by this breezy bar’s name: Chat & Chill.”
—Miami Herald
The Conch Bar by Jeanette Walker
Freshly Made Conch Salad available at The Conch Bar Daily
- Conch salad
- Scorched conch (a Bahamian favorite pronounced “scotch”)
- Vegetable salad
Conch Salad topped off with fresh lime, photo by Ryann Anderson
Experience a Bahamian tradition and learn how the conch is taken straight from the sea, “cracked” and broken out of its natural shell habitat right before your eyes.
Conch Shells, photo by Ryann Anderson
The conch man then skins the conch, washes it, scores it and chops it up and prepares it with locally grown onions, tomatoes, sweet (green) peppers, goat peppers and Bahamian sea salt for your conch salad. Top it off with a squeeze of fresh lime and orange to tantalize your taste buds…YUM!
Remember to feed our friendly stingrays some of the scraps from the skinning process of the conch salad:-)
Stingray looking for food, photo by Ryan Anderson
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