Conch (pronounced ‘konk’) are a part of the gastropod mullusks family. The Queen Conch or pink-lipped conch which is found off of the warm waters of the Atlantic Ocean is the one used in most Conch recipes. Most Conch is harvested from the Caribbean islands, including the Bahamas. According to Conchworld.com, the world’s only commercial conch farm is located at heaving Down Rock in the British West Indies. Conch is considered a delicacy in West Indian and East Asian cuisines and can be slivered into thin slices and cooked in soups, stir fries, fritters or even eaten raw.