or conch burgers we always pound the crap out of it first. We use a regular tenderizing mallott, the kindwith teeth. Pound it out until it looks like lace and nothing good could possibly come from it. Then chop it up for fitters or cut into burger size pieces. For fittters we add just enough bread crumbs to hold it together, green peper, onion and favorite hot sauce. Roll into golfball size and fry them up. The burgers also get a breading and otherwise garnish with lettuce, tomatto and onion slices.

If you are de-shelling and cleaning your own fresh caught conch, don't forget to eat the penis. :0