3.5 oz (100g) raw, edible portion
Calories from Fat 0
Total Fat 1.8g/3%
Saturated Fat 0g
Total Carbohydrates 0g/0%
Alligator has a tender texture, similar to that of chicken or pork. Just like chicken, it has both white and dark meat. The most sought after meat is the white meat, as it is the most mild and tender.
Alligator meat can be frozen for up to a year if all the fat and tendons are removed.
Choice cuts of the alligator are the tail and the jaw, which work best in baked or cutlet recipes as well as in fried foods. If prepared properly (marinated or tenderized), body and leg meat can also be used in special recipes such as burgers, casseroles, ground meat, soups, and stews.
Because they are so well cared for, farmed alligators grow twice as fast as their wild counterparts.
Alternatives to alligator are chicken, veal, or pork. Many believe that alligator “tastes like chicken.”
Alternatives to alligator Swamp areas, such as Louisiana and Florida.
In the wild, alligators are caught by hanging meat on hooks from trees. Farmed alligators can be caught by hand.
Wild harvesting of alligators occurs in September, shortly after the nesting period in July. Harvesting of alligators is controlled through quotas. These quotas are important for keeping the population at a safe level due to alligator’s usefulness in the ecosystem. Farming occurs year-round.
Alligator has a mild flavor.
Alligator is appropriate for casual dining, fine dining, hotel, and resort/club segments of the market.