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1. MONTAGU BEACH + MONTAGU BEACH FISH MARKET
ADDRESS: Montagu Beach
INTERVIEWEE: Tomicko Mackey (Micko)
🐚RAW CONCH: Crack the conch shell & gently pull the conch out. Skin the conch and remove the inedible parts. Score the conch. Squirt with fresh lime and enjoy!
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2. YELLOW & BOBBY’S STALL
ADDRESS: Montagu Beach
INTERVIEWEE: Yellow
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3. DINO’S GOURMET CONCH SALAD
ADDRESS: 849 West Bay Street Gambier Village, Nassau
INTERVIEWEE: Dino Higgs
WEBSITE: https://dinos-gourmet-conch-salad.business.site/
🐚TRADITIONAL CONCH SALAD: Remove the conch from the shell and de-skin. Clean it in salt water
then clean it with lime. Mince onions, green pepper and tomato. Slice the conch in half, then into thin, small slices. Add pepper blend, salt & mix. Place in a bowl and add lime juice and an orange on top. Garnish with a lime and orange. Top with the conch red.
🐚TRADITIONAL CONCH SALAD + OLD FASHIONED SCORCH CONCH SALAD: In a bowl, add chopped pineapple, green peppers, onions, tomatoes and a mango. Add salt and goat pepper to the bowl and then scoop mixture into a pineapple. Take a new conch and scorch it. Rub the scorch conch with pepper and rub with salt and place the scorched conch on top. Add sliced mango.
💸PRICE: First dish – $12 | Second dish – $25 USD
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4. THE CAPTAIN’S TABLE
ADDRESS: Marina in Lyford Cay, Wester New Providence
INTERVIEWEE: Chef Leonardis
🐚CONCH FRITTERS: In a food processor,chop onions & tomatoes. Pour mixture into a mixing bowl. Remove the buds from the conch then place raw conch into the food processor. Add lime juice, thyme, salt, pepper, flour and baking soda. Roll into balls & fry until golden brown. | Caliper sauce: Mayo, ketchup, hot sauce and lime juice.
🐚CRACKED CONCH: Slice the tender conch into strips. Dip the slices into a mixture of eggs, salt and pepper.Roll in flour & lightly fry until golden brown. Serve with french fries & caliper dipping sauce.
🐚BLACKENED CONCH: Season the tenderized conch with blackened spice. In a pan with oil, sear conch on both sides, then saute julienned vegetables. Dice the conch then add to the vegetable mix. | Sriracha Honey Mayo: 1 tbsp mayo, 1 tbsp sriracha, 1/2 tbsp honey, Salt TT, Pepper TT, Juice of 1/2 lime. In a mixing bowl, whisk all ingredients together. | Serve with tropical salsa & top with apple tuile.
#BestEverBahamasTour #BestEverFoodReviewShow
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INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
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Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
PA » Jaison Merrick
VIDEO EDITOR » Tiep Tran
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
LOCAL PRODUCER » Megan Minus
LOCAL PRODUCTION COORDINATOR » Rakia Rolle
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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