The undisputed national dish of the Turks and Caicos Islands is Conch, specifically served in various forms such as cracked conch, conch fritters, or conch salad. The queen conch is a large marine mollusk that has been a staple of the Lucayan and later islander diets for centuries, making it a powerful symbol of local culture and identity. Cracked conch involves tenderizing the meat, breading it, and deep-frying it until golden, while conch salad is a refreshing mixture of raw conch "cooked" in lime juice with peppers, onions, and tomatoes. Another historic favorite often cited as a traditional meal is Peas and Hominy (often served with dry land conch and pig tail). Because the islands have a deep maritime heritage, the conch represents both a culinary delight and an integral part of the local economy, celebrated annually at the popular Conch Festival on the island of Providenciales.