Seafood. Seafood is a staple in the Bahamas. Conch, a large tropical mollusk (sea snail) with firm, white flesh, is the national dish of the Bahamas. Conch can be prepared in a number of ways: served raw with lime juice, raw vegetables and even fruit called conch salad.

The national dish of the Bahamas is Conch, specifically served as Cracked Conch with Peas and Rice. Conch is a large marine mollusk with firm, white meat that is a staple of the Bahamian diet. To prepare "Cracked Conch," the meat is tenderized with a mallet until it is thin, then breaded or battered and deep-fried until golden and crispy, similar to a cutlet. This is traditionally served alongside Peas and Rice, which is a savory dish made with pigeon peas, long-grain rice, salt pork or bacon, tomato paste, and a blend of local spices including fresh thyme. Another extremely popular variation is Conch Salad, where the raw meat is "cooked" in a marinade of fresh lime and orange juices, mixed with diced peppers, onions, and tomatoes. Because the queen conch is so central to Bahamian culture and identity, it is celebrated in festivals and featured prominently in almost every local eatery (known as "shacks"). In 2026, while sustainable fishing regulations are strictly enforced, conch remains the most beloved and unmistakable culinary symbol of the islands' deep connection to the sea.