The popular form of seafood in The Bahamas is conch and is widely eaten throughout the island. “Cracking” is a method by which the cook pounds the meat with a meat mallet (or a frying pan- the preferred tool of island chefs) until the meat is thin and tender. Once that’s done, we batter the meat and deep-fry the thin strips into golden nuggets of mouth-watering goodness! The “cracking” is an arduous process, and quite a number of conchs are required to produce a hearty single serving. Cracked Conch is light and flavourful- it goes well whichever traditional Bahamian side dish you’re in the mood for. Cracked Conch “dinner” features the conch as the main protein accompanied by Bahamian Peas N’ Rice and your choice of other popular sides such as: Baked Macaroni and Cheese, potato salad, sweet plantains, and coleslaw.
Cracked Conch (Rare and seasonal item)
This authentic Jamaican seafood recipe is savory, tangy, and has a little kick. Traditionally made with red snapper, firm white fish is sauteed with peppers, carrots, and onions. Fish prepared escovitch style is seasoned, fried and marinated with a peppery vinegar-based dressing made colourful with julienned bell peppers, carrots and onions. And, everyone knows this dish tastes better the next day.