About a thousand years ago, on a cruise, I watched a dockman pull up a mesh bag of conch from the water, crack one open, hack it up and squeeze a variety of fresh citrus over it. He sprinkled some spices over top and handed it to me. It was one of the most amazing things I have ever eaten. I figured I would try and re-create it here. Now, the closest body of salt water from Colorado is, well, I guess if you want to be technical about it, it’s the Great Salt Lake in Utah. But the closest place you’re likely to find conch is several thousand miles away. This is a (mostly) accurate accounting of my conversation with Chris, the fish monger at my local Whole Foods: <br /> <br />Me: Hi Chris, it's Rachael. Do you have any conch? <br />Chris: Nope, sorry. <br />Me: Can you order any? <br />Chris: Hang on. (mumblemumblemumble). Uh, Rachael? <br />Me: Yes Chris? <br />Chris: We can order it, but.....(trailing off). <br />Me: But what? <br />Chris: It's 35 dollars a pound. <br />Me: Oh. <br />Chris: And you have to order it in 5 pound blocks <br />Me: Oh. <br />Long Silence. <br />Me: How are your scallops looking today? <br />

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