Fresh Thinly Sliced Conch Meat

Conch meat sliced thin and mounded in a bowl. Each slice is white to ivory through the middle with a soft gloss, and carries a thin, wavy rim of light brown where the outer skin of the muscle sits. They are cut thin enough to fold and already cooked, so the flesh is firm and springy rather than rubbery.

Because they are sliced and cooked, they only need warming through: drop them into a broth of ginger, spring onion and rice wine for a minute, toss them through a wok with chilli and basil, or cool them and dress with sesame and coriander for a cold plate. Overcooking tightens them, so keep it brief.

• Sliced thin, white meat with a light brown rim
• Already cooked and ready to warm through
• Firm, springy texture — keep the cooking short
• Stir-fry, simmer in broth, or serve chilled

Sold by weight; the bowl shown holds about 200g. Keep refrigerated at 0-4°C.