A delicacy of Caribbean and Creole cuisine, conch fritters are the national dish of sunny Bahamas. It consists of pounded, tenderized conch meat that is fried in batter with tomatoes, onions, celery, bell peppers, and various, often peppery seasonings.

Conch meat is combined with vegetables because it takes a lot of effort to obtain a small amount of meat, and it's a way of making every bit of meat count. Usually tough and sturdy, conch meat greatly benefits from being cooked in tiny, diced pieces. 

Cracked conch is one of the most popular Bahamian dishes – conch meat is breaded in a batter made with flour, then deep-fried until golden and crispy. The name of this dish refers to a method of tenderizing the tough, chewy meat with a meat mallet or a frying pan.

These golden conch nuggets are typically paired with french fries or peas and rice. When paired with french fries, the dish is usually served on a sweet bread roll with ketchup or hot sauce on the side. It can also be consumed as an appetizer, when it is served with fresh lime juice and goat pepper sauce.

Crack Conch with peas and rice is the national dish of the Bahamas. Conch is a large sea snail that has been traditionally eaten in the region since before the arrival of Christopher Columbus. The natives did not only eat the mollusc, but used them to make tools, musical instruments, and ceremonial artifacts.

The conch lies on the bottom of the seabed in big, fluted shells with pink interiors. It may be eaten raw or cooked, but in this particular dish, it is deep-fried. The finished meal looks similar to fried calamari, but it is much tastier, as the locals say. 

Conch ceviche is a Bahamian twist on the classic ceviche, made with conch meat as the key ingredient. It typically consists of conch meat, tomatoes, red onion, scotch bonnet peppers for heat, and diced mango for a small touch of sweetness.

This ceviche variety is typically dressed with freshly squeezed sour orange and key lime juice. After the dish has been seasoned with salt and pepper and tossed, it should be served immediately.

Conch salad is one of the most popular Bahamian dishes that is both a flavorful comfort food and a colorful, edible work of art. The key ingredient in the dish is conch, a shellfish that is unfortunately slowly dying out due to its rapid depletion in the Caribbean seas.

Other ingredients include finely chopped tomatoes, bell peppers, onions, and a marinade of goat pepper, lime, and orange juice, a mixture that also partly cooks the raw white conch meat. However, there is also a tropical version of the salad with apples, pineapple, and mango added to the regular salad, with a less spicy flavor. 

Braised abalone is a Chinese dish originating from the Guangdong region. The dish is made by simply braising the mollusk in a soy sauce-based liquid. It is recommended to use fresh abalones because their texture is tender, and they produce a delicate, fresh flavor.

Abalones are often covered with scallions, ginger, and coriander before braising, while pork and chicken can also be added in order to impart their flavor during the slow and long process of braising. The dish is served hot with the sauce over it.

It is especially popular at Chinese New Year celebrations.

Sopa de caracol is one of the most notable dishes in Honduran cuisine, consisting of large pieces of conch cooked in coconut milk with the addition of conch broth, cassava, plantains, and spices such as coriander, garlic, and chili. For added flavor, it is not unusual to add more vegetables, be it onions, carrots, or finely diced tomatoes.

The dish is popular throughout the Caribbean, particularly on islands such as the Bahamas and Jamaica.