Bahamas ALIEN Seafood Boss!!! Why Do They LoVe This?!

Try Lingoda yourself! Click https://try.lingoda.com/BestEverFoodReviewShow to sign up for the 7-day FREE trial to try either 3 group classes or 1 private class for FREE as well as up-to 40% off your first purchase. Use the code: Sonny40 to start your language learning journey today! #lingoda202110" 🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM​ 👕 BEFRS MERCH » https://bit.ly/ShopBEFRS 💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon 📷 CHEF LEONARDIS ON INSTAGRAM » @culinarypapii Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - 1. MONTAGU BEACH + MONTAGU BEACH FISH MARKET ADDRESS: Montagu Beach INTERVIEWEE: Tomicko Mackey (Micko) 🐚RAW CONCH: Crack the conch shell & gently pull the conch out. Skin the conch and remove the inedible parts. Score the conch. Squirt with fresh lime and enjoy! - - - - - - - - - - - - - - - - - 2. YELLOW & BOBBY’S STALL ADDRESS: Montagu Beach INTERVIEWEE: Yellow - - - - - - - - - - - - - - - - - 3. DINO’S GOURMET CONCH SALAD ADDRESS: 849 West Bay Street Gambier Village, Nassau INTERVIEWEE: Dino Higgs WEBSITE: https://dinos-gourmet-conch-salad.business.site/ 🐚TRADITIONAL CONCH SALAD: Remove the conch from the shell and de-skin. Clean it in salt water then clean it with lime. Mince onions, green pepper and tomato. Slice the conch in half, then into thin, small slices. Add pepper blend, salt & mix. Place in a bowl and add lime juice and an orange on top. Garnish with a lime and orange. Top with the conch red. 🐚TRADITIONAL CONCH SALAD + OLD FASHIONED SCORCH CONCH SALAD: In a bowl, add chopped pineapple, green peppers, onions, tomatoes and a mango. Add salt and goat pepper to the bowl and then scoop mixture into a pineapple. Take a new conch and scorch it. Rub the scorch conch with pepper and rub with salt and place the scorched conch on top. Add sliced mango. 💸PRICE: First dish - $12 | Second dish - $25 USD - - - - - - - - - - - - - - - - - 4. THE CAPTAIN’S TABLE ADDRESS: Marina in Lyford Cay, Wester New Providence INTERVIEWEE: Chef Leonardis 🐚CONCH FRITTERS: In a food processor,chop onions & tomatoes. Pour mixture into a mixing bowl. Remove the buds from the conch then place raw conch into the food processor. Add lime juice, thyme, salt, pepper, flour and baking soda. Roll into balls & fry until golden brown. | Caliper sauce: Mayo, ketchup, hot sauce and lime juice. 🐚CRACKED CONCH: Slice the tender conch into strips. Dip the slices into a mixture of eggs, salt and pepper.Roll in flour & lightly fry until golden brown. Serve with french fries & caliper dipping sauce. 🐚BLACKENED CONCH: Season the tenderized conch with blackened spice. In a pan with oil, sear conch on both sides, then saute julienned vegetables. Dice the conch then add to the vegetable mix. | Sriracha Honey Mayo: 1 tbsp mayo, 1 tbsp sriracha, 1/2 tbsp honey, Salt TT, Pepper TT, Juice of 1/2 lime. In a mixing bowl, whisk all ingredients together. | Serve with tropical salsa & top with apple tuile. #BestEverBahamasTour #BestEverFoodReviewShow - - - - - - - - - - - - - - - - - 💬COME SAY HI: INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK » http://bit.ly/BEFRSFacebook 💗SUPPORT OUR MISSION: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf. 🥒 ABOUT BEFRS: Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture. - - - - - - - - - - - - - - - - - 🎬 CREDITS: HOST » Sonny Side DP » Tony Sylvers CAMERA OPERATOR » Dylan Johnson PA » Jaison Merrick VIDEO EDITOR » Tiep Tran COLOR & MASTER » Quí Nguyễn PRODUCER » Liz Peterson PRODUCTION COORDINATOR » Khoi Chung LOCAL PRODUCER » Megan Minus LOCAL PRODUCTION COORDINATOR » Rakia Rolle Selected tracks via Audio Network For business inquiries: marketing@befrs.com