Remove any colored slivers of orange or black conch meat. Although all parts of a gutted conch are edible, apart from the hard claw, only the white meat is typically reserved for conch recipes. The orange parts are usually processed and used in salads or fritters.

Rinse the conch meat thoroughly under cold water to remove any particles of sand or stray organ remnants.

Tenderize the conch meat by pounding it gently with a heavy mallet. Flatten the meat enough to break up its initial shape into something resembling a chicken cutlet, but stop before the conch starts to come apart.

Chop the tenderized meat into finger-sized slivers on a cutting board with a medium-size knife.

Simmer the fresh conch in a large pot of salted water for about an hour, adding aromatics such as garlic, onion and scotch bonnet pepper. Also add seasonings, such as thyme and oregano, and vegetables, such as potatoes and carrots, if desired. Like squid, conch toughens quickly when first introduced to hot broth but regains its tenderness after extended simmering. Cooking it less than an hour yields rubbery meat.

Cook conch in an authentic island style by making ceviche. Place chopped conch meat in a bowl and marinate it in salt, lime juice and hot peppers. The acids in the lime juice cook the conch over a period of time.

Place the bowl in the fridge for at least 1 hour and up to 3 hours for greater volumes. Do not allow the conch to marinate too long, or it will turn mushy.

Place the ceviche in a bowl on ice, and serve it cold.

Dip chopped, tenderized conch into a bowl of whipped egg and milk, then toss it in a bread-crumb mixture until well coated.

Shallow fry the conch in oil for 3 to 5 minutes until golden.

Remove the conch from the frying pan, season it with lime juice and serve.