Second in popularity only to the escargot for edible snails, the "meat" of the conch is used as food, either eaten raw, as in salads, or cooked, as in fritters, chowders, gumbos, and burgers. All parts of the conch meat are edible. However, some people find only the white meat appetizing.
In East Asian cuisines, this seafood is often cut into thin slices and then steamed or stir-fried.
In the Bahamas and the West Indies in general, local people eat conch in soups (commonly Callaloo) and salads. Restaurants all over the islands serve this particular meat.
In Grenada conch is commonly eaten in currys or in a spicy soup. It is locally refered to as lambi.
In the island of Guam, the people eat it "findened", meaning soaked in soy sauce with vinegar or lemon with hot peppers.
In El Salvador, live conch is served in a cocktail of onion, tomato, cilantro, and lemon juice. Lemon juice is squeezed onto the cocktail, causing the conch to squirm, and then the whole thing is slurped down whole, as in the manner of oysters.
In Puerto Rico, conch is served as a ceviche: raw conch marinated in orange juice.