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Thread: Scungilli

  1. #11
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    Jan 2003
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    Well why didn't you say it is conch? There ain't but one way: fritters. I have eaten my weight several times over in conch fritters. Mince it up up, mix it with whatever floats your boat to make a patty, a flour breading with a touch of cornstarch to make it stick and into hot oil. Then all you need is some Susie's or Melinda's mango hot sauce. Screw a bunch of sweating pasta and sauce for Italian. Deep fry those those bad boys down south style, douse 'em in a sweet yellow hot sauce and you are done.

  2. #12
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    Jun 2012
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    scungilli-1-5.jpgA quick saute in garlic butter, tossed in Angel Hair pasta with fresh grated Romano cheese, to die for...go for it.

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  3. #13
    Join Date
    May 2011
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    151

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    Cook in a pressure cooker till tender,then slice and quick saute i n oil and garlic,then add the tomato sauce and cook for about 1 min. and then add tp pasta sauce...If you can not get it tender they sell it in a can,already tender just rinse and eat,the brand name is Lamonica scungilli..

  4. #14
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    May 2011
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    Or you can try bringing a pot of water to a boil.add salt,then add the scung,wait for it to come back to a boil,then cook for 15 minutes,turn the flame off,put a cover on it and let it sit in the hot water for 20 min..that should be nice and tender..AL

  5. #15
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    Nov 2008
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    Conch is the new cash crop in our bays. I suspect a lot of it goes south to Florida. Try this link it goes into detail about cooking preparation etc. My favorite is Conch Salad closely followed by conch Chowder.


    http://search.yahoo.com/r/_ylt=A0oG7...com/scungilli/
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  6. #16
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    Sep 2006
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    Corpus Christi Texas
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    http://en.wikipedia.org/wiki/Ceviche

    I thought it was a sponge! Conch goes really good this way, too.
    1996 200 WA
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  7. #17
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    Jan 2008
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    Bensalem PA
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    Google Conch Salad ...... I am with GD on the fritters but Salad cooked buy acidic lime juice COLD .... Ceviche style .... Man that's the ticket right there
    Amber Leigh

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    Disclaimer:I am not responsable for the accuracy made in these posts ..... IANAL

  8. #18
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    Jan 2011
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    Mechanicsville Virginia
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    I'm so embarrassed. I thought you were trying to fancy up some road kill you found in front of the shop. I have never had conch but these recipes sure sound good. What did you end up doing with it?
    1980 20' Pilot House
    351W Ford

  9. #19
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    Aug 2006
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    Emerald Isle, N.C.
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    They are still in the holding box. These are a little different than conch. Don't know if they would make good fritters. Going to cook them as soon as I get some time.
    Thanks for all the info.
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  10. #20
    Join Date
    Apr 2010
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    Caswell Beach, NC
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    If Jerry got them locally, they are not conch. There is no conch in North Carolina. They are Welk. Same family as conch, but different species - smaller and reverse rotation of the spiral (I think). They can, however, (from what I've read) be prepared the same way as conch. I tried to cook them once a year or two ago with no success......(they smelled so bad when cooking that I couldn't bring myself to put any in my mouth).........Hope Jerry can show us how.............
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