Conch was once considered a somewhat regional Florida dish, but more chefs are now taking a second look at the marine snail. Michael Ekwall, chef-owner of La Bodeguita del Medio in Palo Alto, Calif., notes that the dish's rarity on the West Coast makes it appealing to his diners, and Tim Cushman, chef-owner of O Ya in Boston, serves farm-raised conch in a sashimi dish.

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