Joe Wemyss, our tour guide from Nassau Transportation Services, took us to an area where locals eat and shop, alongside the water at the Nassau end of the bridge to Paradise Island. He stopped at a produce stand and bought ingredients needed to prepare a dish of fresh, raw conch for us to try, then took us to a nearby stand where a local fisherman showed us how they get the conch out of their shells and then prepared one with the ingredients Joe supplied. Half our group and Joe ate up the results-Yum! I was only able to video part of the preparation due to a full memory stick, but did get the beginning. This kind of conch dish is called Scorched Conch, named for the way the conch foot muscle is 'scored' with a knife in a cross hatch pattern to cut the muscle fibers and tenderize the meat. It is then rubbed with cut lime and combined with sour orange juice, lime juice, paper thin shreds of sweet onion and tiny minced bits of hot tiny red and white peppers.