Queen Conch in The Exuma Cays, Staniel Cay {Catch Clean Cook}

hey everybody I'm Robert Harrington these are my two delinquent prints and where the Exuma Keys and the Bahamas right now you can't come to the Bahamas and not eat conch salad well you can't make Kong salad if you don't have a call that's what we're going to do right now we're going to [Music] that's a keeper [Music] there you go yeah rescrub something this is a staple here in the Bahamas alright y'all so this is Bernard what's your last name was me it's Bernard Smith it's a good dude he lives over in Black Point and he is a master at making conch salad so show us what you do what are you gonna do first so i take it and i crack it like that so it might be a little hard at first so once they start getting it going and then it will start so i do that twice tops take my knife take my butter knife and i push it down and loosen up the muscle so I need like that let's see here come over this like that and that's what we're gonna hop so I'm telling you guys I'm telling you right now unless you've done that a million times it will never come out like that what he just did is a special special trick exactly because sometimes guys they like if they don't know if they donate chugga-chugga and cut up all it account so I know what I'm doing so I'm gonna take this knife and I'm gonna clean it so this how we clean it we cut it down here and we sticking like that and cut off all the guts so that's the part we we don't eat we use that for the bait for the fish or whatever on this part it's like the hard part like the twee' part so we cut that with the eyes and all of those stuff so cut it down here come around like that and we grab this piece do it do it just like that all around like that and we caught it again and then we take it let me pull it that's what we call the skin off the counter and that's what we're gonna eat right here we're gonna chop it up you're gonna put it in the salad I'm gonna scorch it clean it off and everything that so I have some onion yellow pepper tomatoes red pepper for sour lime orange all of that green pepper all of that to put in my tongue solid give it the flavor on a give it the more like there are tastes and stuff so what I'm do take the count sprinkle the salt over it like that and let's rub it rub it down take it off you see that all of the slime because you don't want that that's all slime coming off the cone see that let me take it again put it in the bucket now what happened is you can feel it you can feel it different but a slime you can feel that and you can feel that oh yeah you can feel it different big difference so what I do I start slicing that's small like that slights but slice it up and then you come back spin it around like that and then it do it like that then you take this the horn we'll just call the feet that's what he walked on and what they crawl and move around with so I take that and they cut it off I don't need that piece so come back again and they cut a big sometimes like if I go too fast sometimes I cut my hands but it doesn't matter to me okay when it comes to this type or when it comes to this type of stuff you always get a cut with a knife so if it be too careful and then you might take a finger off so if you don't know what you're doing you might take all an off nobody nobody want no hand solid they don't count solid okay guys so that's all of my count there I'm gonna take the salt sprinkle some of the salt over it sprinkle some salt over it they give it but not too not too much we don't want our like to get a salty or anything like that and everyone pepper there's the type of paper I love just wood but that's what we grow off the tree in the Bahamas we grow to stuff listen that is called a bird pepper that's the hottest pepper in the planet I don't even think people know about that that thing will kill you so listen for me my stomach is very sensitive go very very very easy otherwise it'll I'll be in bad shape okay so I'll do a light one what we call it we have a mild we have a hot on you have a regular so the regular is no paper for the mouth is just a little bit the hot is just but operatives so the way of it is like mr. Rob said this thing will kill you so what I'm gonna do I'm gonna cut it up in little chunks and I'm gonna put that much so I'm gonna do like a little mild one let him taste it now if they need more paper they're gonna add it so no joke that little amount of pepper will make the whole ball hot then mix it up so things like that get the count get there herbs sweep it up or grande pepper get all of them involved and everything so rest the ball there take it and just throw it in the bowl like that I'm gonna take the knife and see the little juice and everything they all want good to go on that because that right here that give you some of the more texture in it too you don't want no you don't want to lose that so all right okay now it's gonna cut the sour line tin for slice the bigger ones you can cut as many spices you want orange is more juicy so what I can do I could take this sour line and squeeze it squeeze all of them enough make to all of the juice once I get that there's a lot of people like like sour lime and orange they give it the gravy and they like the Trinity gravy so I'm gonna use all of the stuff right here put it all over like that juicy that is put the orange all over that what is that that's the pistol let's call crystal they say you gotta eat it so nappy - like cream strong like rock while oh yeah it's like a like a gummy bear that's good when I saw T it's a salty gummy bear yeah this one mm-hmm so gotta get the pistol it's the bowl of cold solid that's what I mix it up with but I I should have a bigger spoon but if they don't work and you see all of that that's what I need right there that's all it is choose to give it the flavor all right so I'm gonna dish it up you see that it's all I got more content nerd than the herbs so what you're gonna do we gonna put that and then we're gonna put some gravy over it all right so I never want to taste things first like I'm always the one cooking and giving it out look how nice and big the conk is in there that's this never ceases to amaze me mr. Rob loved his I know - for sure see that you can see it as you can see you can see the whiteness so that's all our whiteness radius just count if you come to Exuma come to stay Niall key I know mr. Doyle Kevin Doyle is getting ready to start a whole see Bob tour where they fly in and go on the sea Bob's and have a good time with that if you come here you got to look this guy up have him make you conch salad if you're going spearfishing or fishing this is the best guide the best guy round he knows everybody knows how to do nearly everything and is just a genuinely good guy we're getting ready to go out cruising on the sea Bob's and checking out pig Beach in iguana Beach and over to compass ki but for now y'all you got to meet one awesome rascal we're on the never too naughty having a blast I love you guys and we are don't [Music]

Channel: deermeatfordinner

Views: 2,694,989

Keywords: the bahamas, exumas, staniel cay, seabob, conch, conch salad, deermeatfordinner, never2nauti, robert arrington, diving, catch, clean, cook, peppers, lime, lemon, onion, outdoor republic

Id: Oc54H-b7XXU

Length: 9min 10sec (550 seconds)

Published: Sat Aug 19 2017