The Majestic Queen of the Ocean: A Rare Delicacy
The Queen Conch, also known as the Triton’s Trumpet or Crown Conch, belongs to the Ranellidae family, with the scientific name Charonia. This remarkable mollusk is found in various Vietnamese waters, particularly around Con Co Island (Quang Tri), renowned for its pristine and high-value seafood.
Unlike common snails weighing just a few hundred grams, the Queen Conch boasts an impressive size, averaging 1–2 kg, with some reaching up to 42 cm in length and nearly 6 kg in weight—making it Vietnam’s largest snail species. Its shell features a creamy base with dark and light brown patterns, spiraling into a conical shape that exudes both classic elegance and luxury. This striking appearance makes its shell highly sought after for crafting decorative items or premium souvenirs for tourists.
Fishermen from Quang Tri, Quang Binh, and Khanh Hoa revere the Queen Conch as a “gift from the sea,” as catching a mature specimen is incredibly challenging. These mollusks inhabit depths of 20–30 meters, often hiding among coral reefs or underwater rock crevices. Only experienced divers with excellent stamina and precise timing during calm waters can successfully locate them.
According to Con Co fishermen, a 1.5–2 kg conch takes 3–4 years to mature, making their availability extremely limited. “Sometimes, due to continuous rough seas, we wait for months just to find a few,” shared Dung, a Con Co fisherman.
This rarity elevates the Queen Conch to a coveted delicacy among gourmet enthusiasts, despite its steep price.
Priced at Nearly 1.6 Million VND per Conch—Yet Still Sold Out
In Ho Chi Minh City, the Queen Conch is exclusively available at select high-end seafood shops, priced at around 800,000 VND/kg. A 2 kg conch can fetch up to 1.6 million VND—two to three times more expensive than other premium snails like the Fighting Conch or Golden Murex.
A seafood shop owner remarked, “This species is incredibly rare. I can only source 5–10 per batch, and sometimes I wait two months due to rough seas. Since the beginning of the year, I’ve only sold about 40 kg, mostly through pre-orders.”
Similarly, another seafood store manager revealed they’ve only secured two Queen Conches this month, weighing 1.5 and 1.7 kg, both sold within two days.
Beyond its scarcity, the Queen Conch is prized for its exceptional meat quality. Its thick, tender, and slightly crunchy flesh offers a natural sweetness, minimal fishiness, and a subtle, briny aroma. These qualities make it a top choice for high-end dishes like sashimi, garlic butter grilled, or lemongrass chili steamed preparations, which preserve its original sweetness.
While ordinary snail dishes evoke a rustic charm, the Queen Conch delivers a “fine dining” experience within Vietnamese seafood cuisine. When served as sashimi, thin, translucent slices on ice, paired with Japanese mustard and soy sauce, its natural sweetness gradually unfolds on the palate—both refreshing and subtly rich. This experience often leaves first-time diners exclaiming, “Absolutely worth it!”
Many upscale coastal restaurants in Da Nang and Nha Trang have introduced Queen Conch sashimi as a rare menu highlight. Discerning diners often pre-order 3–5 days in advance to secure this delicacy.
The Conch Shell: A Gift from the Sea
Beyond its culinary value, the Queen Conch boasts significant aesthetic appeal. Its large, evenly spiraled shell, with a pearlescent sheen, is widely used as decor or souvenirs. At Quang Tri souvenir stalls, cleaned and polished shells range from 300,000 to over 1 million VND, depending on size.
In many seafood restaurants, Queen Conch shells are displayed in aquariums or on counters, enhancing the ambiance and captivating diners.
Amidst a sea of familiar seafood, the Queen Conch stands out as a symbol of rarity and refinement. Each conch embodies time, the ocean’s bounty, and the skill of fishermen. Priced up to 1.6 million VND per conch, it is Vietnam’s most expensive seafood—yet a truly worthy experience.
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