Conch

Fresh conch should be stored in the coldest part of the refrigerator and used within a day or two. Cooked conch can also be frozen. If buying frozen, keep it frozen until ready to use.

Conch meat can be tough if not prepared correctly. Tenderize it by pounding it with a mallet or by simmering it gently for a longer period before further cooking.

For dishes like ceviche or conch salad, ensure the conch is very fresh and consider marinating it in citrus juice to 'cook' it.

Remove the tough, dark membrane and the "tongue" (the digestive tract) before cooking.

Citrus (lime, lemon)

Peppers (bell peppers, chili peppers)

Onions and garlic

Tomatoes

Coconut milk

Herbs (cilantro, parsley)

Rice and plantains

Overcooking conch, which makes it rubbery and tough.

Not tenderizing the conch sufficiently for dishes that require a softer texture.

Forgetting to clean out the digestive tract and other tough internal parts.