Conch has a unique taste that is often described as mildly salty with a flavor profile combining elements of crab and salmon. Its texture is chewy and somewhat rubbery, especially when not tenderized. People who enjoy seafood find it distinctive but pleasant, and unlike many seafoods, conch does not have a fishy smell or taste. It can be eaten raw (such as in sushi or salad) or cooked in various ways including frying, stewing, and making fritters. Here are some key points about conch taste and texture:

• The flavor is mild with a salty aftertaste reminiscent of sea air.
• It combines flavors similar to crab, salmon, scallops, crayfish, and even escargot.
• Conch is chewy and firm, and sometimes tenderizing is needed before cooking or eating.
• Unlike fish, conch does not have a pungent fishy aroma.
• Its flavor can take on the nature of how it is prepared, often paired with tangy, sweet, or spicy sauces.
• Conch fritters have a crispy outside, chewy inside, and a salty, sour flavor.
• Fresh conch is considered a delicacy in the Caribbean, Florida, and the Bahamas.

In summary, conch tastes like a mildly salty, ocean-flavored seafood with a chewy texture, blending crab and salmon-like flavors without any fishy smell, making it an enjoyable and unique seafood choice.