Saang are conch shells commonly sold from street stalls in the area of Cebu. These gastropods are known as “spider shells” or “scorpion conch” in English and their scientific name is Lambis scorpius.
Don’t confuse the saang with smaller shells called kinason, whose meat are also edible. Saang are meatier.
Saang is cooked by grilling or boiling in water. You can often easily pick the meat out, though a few people may opt to use a pin or even a hammer. Vendors skewer the larger chunks of meat onto sticks.
You may dip cooked saang into vinegar with chopped onions, garlic and chili peppers.