With the largest barrier reef in the Western Hemisphere, sparkling clear Caribbean water, and prolific marine life, it makes perfect sense that Belize would be a destination in which you could enjoy some seriously excellent seafood. While lobster seems to hog the spotlight, there’s another oceanic delight that I think deserves more attention. I’m talking about the Queen Conch; a mouthwatering mollusk that is easy to catch and delectable in a load of simple dishes. Conch season commenced on October 1st and remains open through June, so here is how I suggest you enjoy this delicacy and get the most out of conch season in Belize.
About Belize’s Queen Conch Season
Fresh conch off the shores of Coral Caye. Photo by @BelizeMyTravels
Well known for their proactive and stringent practices regarding sustainability and conservation, Belize has strict parameters for the harvesting of conch in order to maintain the abundant populations that flourish in our coastal shallows. Open season for conch begins on October 1st and is scheduled to run to June 30th; however, the Belize Fisheries Department closely monitors conch populations and if they determine harvest quotas have been met, they can close the season early. They also set guidelines on the minimum size and total quantity that fisherfolk can harvest.
If you wish to catch some conch for yourself it is recommended you hire a local tour guide to assist you with your hunt. They’ll be knowledgeable about the laws as well as where to find these gastropods. Conch favor semi-shallow areas with sandy bottoms or beds of seagrass. The preferred method of catching them is by free diving and plucking them up from the ocean floor. Cracking them open, however, takes a bit more skill and effort.
Conch-Centric Cuisine
Conch Fritters at Ray Caye
Belizean cuisine boasts a variety of delectable conch dishes. Perhaps the most popular being conch ceviche. This light and bright dish is the perfect snack to refresh you on a warm tropical afternoon and it comes together with minimal effort and a few fresh ingredients. You won’t need to turn the oven on either because the citric acid of the lime juice “cooks” the conch meat. Simply stir together diced conch, onion, tomatoes, bell peppers, jalapeno, and cilantro with a generous amount of lime juice. Allow it to rest for an hour or two, then season with salt and pepper and serve with a side of tortilla chips. The resultant dish is a healthy and wholesome snack that will fill you up without weighing you down.
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- Conch Fritters. Photo by Flavors of Belize
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- Photo by Umaya
If you prefer to let others do the cooking, you can always find conch on the menu at local coastal eateries. In Placencia, Wendy’s Creole Restaurant serves up a number of delicious conch dishes. Every cook seems to have their own unique recipe for preparing conch soup but anywhere you have it, it is sure to be hearty and rich and served with a side of coconut rice. For a conch main course, try a conch steak. Wendy’s prepares it pan-fried in jerk seasoning and topped with a tropical pineapple salsa. The steaks are tender and chewy and just a bit briny and sweet, similar to scallops.
Similar: Savoring The Open Conch Season with Belizean Conch Fritters Recipe
Another popular preparation is the fritter. Finely minced conch is mixed in a well-seasoned batter and deep-fried to a golden, crispy brown. Often served with a spicy onion relish or a creamy aioli, it is a favorite quick bite from street vendors or the perfect opening appetizer to a sit-down seafood dinner.
More Than Just a Delicacy
Bahamian divers catch conch by hand. Image by Christian Harris
Conch is not only delicious, but its shells can be turned into gorgeous pendants and charms. Wandering through the coastal villages in Belize you are sure to come across a talented artist or two that turn discarded conch shells into lovely sculptures or stunning jewelry. Shaped and buffed to a high gloss, the natural beauty of the shells makes appealing bohemian-style adornments.
Featured Photo by Flavors of Belize
