Sazae

Conch

Source: Wild, some farmed
Mercury Risk: Unknown

Conch (pronounced “konk”) is finding its way into sushi bars across the United States and other countries. It is served as nigiri, in fried fritters, sunomono, and many other dishes. Unfortunately, no matter how it may be prepared, it is a cause for serious concern.

Sazae available in the United States is generally queen conch, a large marine snail that lives in the Caribbean Sea. This part of the world has numerous small independent island nations, many of which have questionable fishery management practices. Conch sales to the United States from the Dominican Republic, Haiti, and Honduras were suspended in 2003 due to an alarming crash in populations. While this policy reduced the pressure on the conch stocks in these countries, it increased them in neighboring nations like Jamaica and Turks and Caicos.

The conch is a long-lived animal that is easy to catch and produces fewer offspring than some other mollusks. These characteristics make it extremely susceptible to fishing pressure. Add this vulnerability to a general lack of fishery management (and a delicious reputation), and the conch’s future starts to look bleak.

Attempts at conch aquaculture are currently in the works, particularly in the Turks and Caicos Islands. This operation shows promise, but the product is difficult to find, and it’s too early to tell how sustainable the enterprise will prove to be in the long run. For now it’s best to simply give the conch a break and let the populations recover.

Fans of conch are encouraged to try more sustainable options, such as farmed abalone and farmed geoduck. If you must have conch, try to restrict your indulgences to very special occasions, and seek out farmed product.