Keys Fisheries Restaurant, Market and Marina Slideshow

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Conch is a large shellfish found throughout the Florida Keys, Caribbean & other Tropical parts of the world. The Florida Keys were a popular harvesting ground for conch until their numbers were impacted greatly by over-fishing. Conch is now protected against harvesting and collection in the Florida Keys. In fact, residents of the Florida Keys are affectionately known as conchs with the Florida Keys being the Conch Republic.

We love to share the recipes for some of our specialty seafood dishes. Please have a look at the following conch recipes or order your shipment of fresh conch today in our market!

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Conch Ceviche:


Ingredients:

  • 1 lb. ground Conch (Available in our Market)
  • 1 - 1/2 Large White Onions, Chopped
  • 4 large Tomatoes, Chopped
  • 4 Green Peppers, Chopped (Green, Yellow & Red for Color)
  • 8 Pepperoncini Diced
  • 1/4 cup of Pepperoncini Juice
  • 2 cups of Lime Juice (Fresh Squeezed is Best, or use Key West Lime Juice)
  • Salt & Pepper to Taste

Preparations:

Wash ground conch and squeeze all excess water out. Place Conch in a glass container (do not use metal as an off flavor will occur). Cover ground conch with lime juice and chill for several hours, preferably overnight. Drain excess lime juice not absorbed from conch. (Don't squeeze it out, just tip the bowl and let excess run off) Add vegetables, pepperoncinis and pepperoncini juice. Salt and Pepper to taste.

Recommendations:

Refrigerate for at least 4 hours prior to serving. Keeps great for 4-5 days. Serve with crackers (we recommend Triskets!)
Recipe serves 12-14 guests.

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Conch Fritters:


Ingredients:

  • 1 lb. ground Conch (Available in our Market)
  • 1 cup Chopped Celery
  • 1 cup Chopped Peppers (Green and Yellow Mixed)
  • 1 cup Chopped Onion
  • 1/4 cup Ketchup
  • 3 tbsp. Oil
  • 3 Eggs
  • 2 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Tabasco
  • 1 tbs. Key Lime Juice
  • 1 tsp. Rosemary (Crush Before Adding)
  • 4 cloves Crushed Garlic
  • 2 tbs Chopped Parsley
  • 4 cups Pancake Mix

Preparations:

Add ingredients in the order listed and mix well. Spoon 1 inch size fritters into fryer with 365 degree oil until fritters are a deep brown.

Recommendations:

Makes about 3 dozen fritters. Fritter batter freezes well, but you must saute the onions prior to adding to the mixture if you intend to freeze the mix.

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Conch Chowder:


Ingredients:

  • 1 lb. ground Conch (Available in our Market)
  • .63 lb Tenderized Coarse Cut Conch
  • 1 3/4 Bay Leaves
  • 3/4 tsp. Crushed Red Pepper
  • 2 tbsp. plus 1 tsp. Italian Seasoning
  • 2 tbsp. Old Bay Seasoning
  • 1/4 cup Crystal Hot Sauce
  • 2 1/4 tsp. Salt
  • 4 cups (64 Oz) Whole Tomatoes
  • 8 cups (128 Oz) Tomato Sauce
  • 4 cups (64 Oz) Crushed Tomatoes
  • 8 cups (128 Oz) Clam Juice
  • 8 tbsp. (4 Oz) Chicken Soup Base
  • 6 tbsp. finely Chopped Garlic
  • 5 3/4 cups Diced Green Pepper
  • 6 1/4 cups Diced Onion
  • 3.13 lbs peeled Diced Potatoes
  • 10 cups Water

Preparations:

Combine all ingredients and cook over medium heat until all vegetables are tender.

Recommendations:

Yields 2.5 gallons. Leftover freeze very well.

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Cracked Conch:


Ingredients:

  • 4 Conch, Cleaned & Well Pounded
  • 1 cup Lime, Sour Orange or Lemon Juice
  • Dash Tabasco
  • 1 tbsp. Water
  • 1 cup Cracker Meal *
  • 1 Egg Slightly Beaten
  • Salt & Pepper to Taste

Preparations:

Marinate conch in lime juice and Tabasco for 30 minutes. Drain. Dip Conch in the combined egg and water, then roll in seasoned cracker meal. Cover the bottom of a heavy skillet with oil and fry conch on each side until golden brown.

Recommendations:

Serve with lime, hot sauce and chips. Recipe yields 4 servings.
* Cracker Meal substitutions include: 1 cup Cornflake Crumbs, 1 cup Fine Bread Crumbs or 1 cup Flour.
Some cooks parboil their ocnch for 15-20 minutes (or pressure cook it) before frying to be sure the conch will be tender. This shouldn't be necessary if the conch is properly prepared, and when precooked, the flavor isn't quite the same.
A tip on "bruising" conch indoors: Don't splatter the kitchen or galley with conch - place canvas over the meat first - then pound away with gusto.

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Scorched Conch:


Ingredients:

  • 1 Conch per person
  • Sour Orange or Lime Juice
  • Hot Red Peppers or Tabasco Sauce
  • Salt

Preparations:

Using a sharp knife, score the surface of the fresh raw conch in a crisscross pattern. Sprinkle with sour orange or lime juice and rub with red peppers or Tabasco. Salt to taste.

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