Queen Conch

Strombus gigas

Also Known As

Conch, Pink conch, Carrucho, Caracol Reina, 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

Seafood Guide