Things You'll Need:
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Step 1
Find the spot on the conch shell that is on the side, between the 3rd and 4th spiral from the center. Use a hammer to make a hole about 2 inches long and ΒΌ inch wide in this spot.
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Step 2
Insert a knife into the hole. Feel the hard abductor muscle and cut through it. This will effectively kill the conch. If you feel soft material, do Step 1 again.
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Step 3
Grab the conch's claw and pull the meat out of the shell's large opening.
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Step 1
Take the black claw and cut all black and white viscera away until you are left with only clean gray and white muscle.
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Step 2
Place the conch body with the eyes face up and cut off the projection above the eyes and the proboscis.
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Step 3
Cut out the esophagus that lays under the skin from the proboscis to the ragged edge of the muscle.
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Step 4
Find the intestine, which is a dark vein on the underside of the white muscle, and cut it out.
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Step 5
Slice through the skin from the bottom of the conch meat to the claw and use your thumb or knife to pull the tough skin off. Then remove the claw.
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Step 6
Refrigerate the conch or use it in your favorite recipe.
