Fresh-Frozen Sliced Conch Sea Snail

Conch meat sliced thin and wide across the body, so each piece is a pale, lightly rippled sheet that curls at the edge and carries a narrow rim of pale gold and orange where the meat was trimmed. The slices are glossy and wet and separate easily from one another.

The meat is tender with a light, springy chew. It is at its best after a very short cook: blanch the slices for a few seconds and dress them, drop them into a hotpot at the table, or stir-fry them briskly with garlic and greens.

• Thin, wide, lightly rippled slices
• Pale with a narrow gold and orange rim
• Tender, light springy chew
• Brief blanch, hotpot, or quick stir-fry

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.