Like all foods of the sea, conch is considered an aphrodisiac.
This seductive seafood was important to native cultures throughout the early history of the Americas. Its meat, considered aphrodisiac to most of its early enthusiasts, was enjoyed for its sweet, clean flavor.
Conch is a gastropod, like the snails popular in French cuisine. It boasts a beautiful, that can be used as a musical instrument. And despite the fact that conchs are extremely fertile, (a female conch lays thousands of eggs at a time), this seafood is on the endangered list. It is ok to eat a legally traded conch but care must be made in ensuring that your conch is legal, in order for this stunning and fascinating sea creature to survive.
The health benefits of conch
Looking at things from a nutritional perspective, it’s not hard to see how this gastropod of the sea might have earned its reputation. For starters, it’s a good source of lean protein. In addition, this unusual seafood is a good source of iron and calcium. And according to FishWatch, it is high in vitamin E and B12, both nutrients proved to support sexual health. It is also a source of magnesium, selenium and folate. My guess is that it was successful as an aphrodisiac in its early history because of the boost of energy its nutrients provided to hunters and gatherers.
Conch pistol, the aphrodisiac of the Caribbean
Today, one particular piece of this gastropod is known as “Bahamian Viagra.” The “pistol,” thought by some to be the sea creature’s male genitalia, is actually an appendage found on both male and female conch. (Its real use is for digestion, not mating.)
But for those who find its penis-like shape arousing, this slimy little cord is thought to be the ultimate aphrodisiac. (The popularity of conch pistol does not appear to be limited to the Bahamas. In fact, it’s enjoyed across the Caribbean for reported aphrodisiac effects. But perhaps it is most appreciated by men since one local saying is that this beloved seafood will put “lead in your pencil.”)
Tips for cooking conch
Of all the seafood featured in this aphrodisiacs guide, this one is probably the most challenging to cook. It can be cooked by a variety of methods, from baking to smoking to throwing it on the barbecue.
The secret is to tenderize the meat with a little citrus juice before cooking, otherwise, you can end up with something that resembles rubber on your dinner plate.
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