Ever since the invasive species entered the waters around the Turks in 2006, local authorities have encouraged chefs to put the flavorful predator on the menu to help eradicate it from the reef. Not only is the meat tender and moist when served as sushi or boiled, but you can feel good knowing you are helping save juvenile marine life off the coast.
When in the Turks, you better venture to the Blue Hills neighborhood for the weekly fish fry. Here, locally owned popups fry and grill late into the night. They churn out some of the Caribbean’s best conch fritters, coconut conch and snapper. You can’t leave until you try the curried conch with some local Bambarra Rum and PeppaJoy hot sauce.
Here, it’s Conch everywhere, all the time. Nearly all the conch served at restaurants and bars around the islands is caught by local fishermen somewhere along the surrounding coral reef—the third largest reef in the Caribbean. The mollusk produces a chewy white meat similar to calamari. When made into ceviche, the meat is tossed in a mixture of sweet peppers, red onion, lime, tomato and citrus.
Every single dish on this table is made from the same meat, because the Turks is crazy for conch (and rum). Cracked Conch, Conch Creole, Curried Conch, Coconut Conch, Conch Fritters… If you don’t like conch you’re screwed. But if you like rum punch, you’re golden. It’s 💯
Often served whole, snapper is a close second to conch for being featured on every specials menu on Providenciales, Middle and North Caicos islands. It’s almost always grilled with a lemon caper and shallot butter sauce; and it’s always flaky and moist because it was caught either that day or the day prior. The ridiculously close proximity of the islands to the fishing area makes the meal about as fresh as it can possibly get.
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Not quite as prevalent as snapper or conch, the grouper is caught locally and served on menus across Providenciales. The flaky meat of the fish pairs perfectly with light sauces like a cherry tomato and olive over a plate of rice. I indulge at OPUS on Grace Bay where they drizzle it with a yummy shallot and basil chutney. Elsewhere you will find it grilled, poached, stuffed or fried.
It’s a staple in the Caribbean, and I think it’s a rule that you have to have a local Turks Head Amber beer along with it. The lobster tails are not just huge, they’re the meatiest I’ve ever seen. Dip generously in the garlic lemon butter sauce and wear something to cover your clothes. 
This article was created in collaboration with Turks and Caicos and Cheryl Andrews Marketing.