Conch is readily available in the waters around Abaco. It can be prepared many ways, the most common of which are Conch Fritters, breaded and deep fried, and Conch Salad. The Salad is a staple around Abaco, and is sold in all the restaurants, and at roadside stands.
It is very simple to make once the conch has been cleaned, as it consists of tomatoes, onions, green peppers and a bit of lemon juice. The trick is in the conch, so we left that to the experts as certain parts are very rubbery and chewy. When we did our snorkeling trip with Dive Guana, our dive-masters dove up 4 conch and showed us how to extricate the meat from the shell, then how to clean the meat itself to get rid of the unpalatable parts. But don't throw those out! They make great bait for fishing!
We also bought some fresh conch meat from a vendor, and added some to spaghetti sauce one night - delightful!
As with most tropical destinations, Geckos abound in Abaco. This little guy here is the most common variety seen, although they usually curl their tails up over their backs.
They are very fast, and impossible to catch, although my son tried and tried. And of course, they are harmless.
Abaco is no exception. I'm not a big beer fan, but I must admit, I liked Kalik. Whether its because of all the hype surrounding it, and the fact that it is very difficult to find other than in the Bahamas and occasionally in South Florida, but it definitely changed my mind about beer. It's available in the regular brew, and the 'hi-test', which apparently packs quite a punch in the hot Bahamian sun.
Like everything else, Kalik is expensive and you can expect to pay around $4 USD each, or around $35 to $40 for a case of 12.
And the name? Don't dare to call it Kay-lick or they're know you're a tourist. It's pronounced kah-lick and is named after the sound a cow-bell makes.