1.- Pierce the shell by a nail or knife and take the meat out, this way you lose the shell. 2.- Hang the conch exposed under the sun, then the meat gets out ( slow process which saves the shell) B) Cleaning A large part of the meat is only waste product, however some people prefer it with the skin others not, The skin is the black part The product is cleaned after that with lemon or bitter orange. C) It is then exposed under the sun for full eight days to be completely dried D) Packing into plastic bag and Styrofoam and wax box E) Size Approximately 3" long x 2" width F) Availability : 4 to 800 lbs monthly For Larger quantity require investment which will save time and money G)Price and terms to be discussedwith buyers
Seashells, seafood, live tropical fish.
Live eel.
Alive-glass-eel.
Eels.Shipping
Coconut, avocado.
-:-fresh-tuna-fish.
Dried sea cucumber.
Avocado, mango, tubers & roots(yam, malanga, sweet potato, pumpkin.
Alaska sea cucumber.
Live Eel.
Live eel.
Live baby eels.
Live lobsters.Transportation
Live eel fish.
Helix aspersa snails, sea cucumbers.
Dried sea cucumbers, conch shells.
Sea cucumbers and texas raised redfish.
Chilled-sword-fish-and-tuna-fish, conch, homard lobster (live or frozen).
Fresh and live lobsters.
