Island Life: How To Cook Saang (Conch)

Olango Island in Cebu is so blessed with God's bounty. It's a paradise with white beaches, rich coral reefs with protected species of marine life, different kinds of migratory birds, local delicacies like pan Bisaya (native bread), puto balanghoy (cassava cake) to name a few.

One of the most craved seafood delicacy in the island is saang (conch). It is boiled to perfection to make its meat tender and digestible. It is best paired with spicy coconut vinegar.

Apart from lechon (roasted pig) which is the very heart of every Cebuano celebration, boiled saang has been one of the staples of every birthdays, fiestas, reunions, weddings, and parties.

Here's our simple guide how to prepare boiled saang (conch):

*Clean the shell by brushing with water.

*Prepare your caldron or pot with ample amount of water enough to cover the shells.

*Cover your pot and wait until it gets to a rolling boil. For this one, we cook by batches of 50 shells at 45 minutes to an hour. Once it boils, remove the scums or bubbles.

*Once you notice that there are broken lines or marks in the shell, they should be good and ready to serve. Our boiled saang is best paired with spicy coconut vinegar.

And since our boiled saang is cooked to order, we are packaging them in sealed boxes, as they are to be delivered to nearby cities of Mandaue and Cebu City.

So what are you waiting for? Hurry and visit us! Experience Olango and try our delectable boiled saang.