LaMonica Scungilli | Sliced Conch | 29 oz 2-Pack
$ 59.95
LaMonica Scungilli for Italian Seafood Salad & Pasta
Free nationwide shipping
Lemon, olive oil, crisp celery, and a bowl of scungilli: an Italian seafood salad needs very little fuss when the seafood is already prepared. LaMonica Original Scungilli comes cleaned, sliced, and fully cooked, ready for a cold antipasto or a warm plate of linguine.
This two-pack of 29-ounce cans gives you one can for salad and another for pasta, or enough to double your favorite recipe for Christmas Eve. The firm, pleasantly chewy slices hold their own with garlic, parsley, lemon, and tomato sauce.
What comes in your order
Product: LaMonica Original Scungilli, sliced conch in water.
Quantity: Two 29 oz cans; 58 oz total net weight, including packing liquid.
Preparation: Fully cooked and ready to eat. Drain and rinse before serving.
Origin: Product of the USA. LaMonica sources its Original Scungilli off Delaware Bay and processes it in Southern New Jersey.
A Simple Scungilli Salad for One Can
Start with this lemon-and-olive-oil combination, then adjust the garlic, lemon, and seasoning to your taste. Use both cans and double the ingredients for a larger bowl.
- 1 can LaMonica Original Scungilli, 29 oz, drained and rinsed
- 1 cup thinly sliced celery
- 1/4 cup chopped flat-leaf parsley
- 1/3 cup sliced, pitted olives
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 small garlic clove, finely minced
- Black pepper and optional crushed red pepper; salt to taste
- Drain, rinse, and drain again. Let the scungilli sit in a strainer while you prepare the vegetables. Cut any larger slices into bite-size pieces if you prefer.
- Dress the salad. Whisk the olive oil, lemon juice, garlic, and pepper in a bowl. Add the scungilli, celery, parsley, and olives, then toss gently.
- Chill and taste. Cover and refrigerate for about 30 minutes. Toss again before serving and adjust the lemon and seasoning. Taste before adding salt, especially if your olives are salty.
For a better dressing: Let the rinse water drain away thoroughly. Excess water dilutes the lemon and olive oil and leaves the salad tasting flat.
Serve as an antipasto, spoon over greens, or pair with our Italian pepper biscuits to enjoy with the dressing.
Use the Second Can for Scungilli Marinara
Prepare your tomato sauce first, giving the garlic, tomatoes, and herbs time to develop their flavor. Drain and rinse the scungilli, then add it near the end and heat gently until warmed through. The seafood is already cooked, so it does not need a separate boil.
Toss with Italian linguine and finish with chopped parsley. For a fra diavolo variation, add crushed red pepper to the sauce to suit your taste.
Keep the texture in mind: Avoid a long, hard boil. Warm the slices gently so they retain their pleasant bite.
A Seafood Tradition with Brooklyn Roots
LaMonica began in 1923 as the 13th Avenue Fish Market in Brooklyn, opened by Peter LaMonica. The family later moved its seafood business to New Jersey. Today, its Original Scungilli offers a convenient starting point for Italian seafood dishes, from the Feast of the Seven Fishes to a summer antipasto.
Ingredients, Allergens & Nutrition
Ingredients: Conch (scungilli), water, salt, sodium bisulfite (to preserve color), calcium disodium EDTA (to preserve color).
Allergen information: Contains conch, a mollusk, and sulfites. Check the can's label for current ingredient and allergen information.
| Calories | 140 |
|---|---|
| Protein | 24 g |
| Total carbohydrate | 8 g |
| Total fat | 0 g |
| Sodium | 400 mg |
| Cholesterol | 65 mg |
Preparing & Storing LaMonica Scungilli
Do I need to cook canned scungilli for salad?
No. LaMonica Original Scungilli is fully cooked and can be served cold. Drain it, rinse well under cold water, and let the excess water drain off before adding your dressing and vegetables.
Does each can contain 29 ounces of scungilli meat?
No. The 29-ounce net weight includes the sliced conch and its packing liquid. The two-can pack totals 58 ounces before draining. Use the drained scungilli from one can when following the salad suggestion above.
Should I use the liquid from the can in my salad?
Drain off the packing liquid and rinse the slices before making the salad. Let them drain thoroughly, then add fresh lemon juice and olive oil. This gives you control over the dressing and seasoning.
Can I prepare scungilli salad ahead of time?
Yes. You can prepare it earlier in the day and keep it covered in the refrigerator until serving. Toss again before plating, then taste and adjust the lemon juice and seasoning if needed.
How should I store unopened and opened scungilli?
Store unopened cans in a cool, dry pantry and follow the date and directions on the label. After opening, transfer unused scungilli to a covered, food-safe container and refrigerate promptly. Keep prepared seafood salad refrigerated as well.