Strombus gigas
Also Known As
Conch, Pink conch, Carrucho, Caracol Reina, Aliger gigas, Lobatus gigas
U.S. wild-caught queen conch is a smart seafood choice because it is sustainably managed under a rebuilding plan that allows limited harvest by U.S. fishermen.
Facts
Availability |
Year-round. |
Source |
U.S. wild-caught from Puerto Rico and the U.S. Virgin Islands, but U.S. harvest is very limited. |
Taste |
Conch has a sweet, slightly smoky flavor, similar to abalone or clam, and an almost crunchy texture. Fresh, farmed conch is sweeter and more tender than frozen, wild conch. |
Texture |
Young “thin-lipped” conchs have more tender meat than larger, “thick-lipped” ones. |
Color |
Depending on the conch’s size, the meat ranges in color from snow white to a pale, golden orange. The larger the animal, the darker the meat. |
Health Benefits |
Queen conch is a good low-fat source of protein. It is high in vitamins E and B12, magnesium, selenium, and folate, but is also high in cholesterol. |
Health & Nutrition
Nutrition facts |
|
| Serving weight | 100 g |
| Amount per serving | |
| Calories | 130 |
| Protein | 26.3 g |
| Fat, total | 1.2 g |
| Saturated fatty acids, total | 0.37 g |
| Carbohydrate | 1.7 g |
| Sugars, total | 0 g |
| Fiber, total dietary | 0 g |
| Cholesterol | 65 mg |
| Selenium | 40.3 mcg |
| Sodium | 153 mg |
