Alligator meat is low in fat and cholesterol and high in protein.
It has a mild flavor and can be substituted in most chicken, pork, veal, or fish recipes.
Always thaw alligator meat in the refrigerator.
Discard any used marinade to avoid bacteria from raw juices.
After handling raw meat, thoroughly wash knives, cutting surfaces, sponges, and hands with hot, soapy water.
Alligator tail and jowls are the choicest cuts, they are mild-flavored white meat with a texture similar to veal.
The legs and ribs are darker meat with a stronger taste and texture, similar to pork shoulder.
Leg meat is best when it’s chopped fine or ground to make patties and sausage or used in recipes such as tacos or spaghetti.
Alligator meat can be enhanced with seasonings, sauces, and marinades for jambalayas, soups, and stews.
Use a meat mallet to tenderize fillets and flatten meat to the desired thickness for extra tenderness.
Cook alligator meat using either a short cooking time with high heat (searing, pan frying, or deep frying) or a long, slow-cook method such as simmering in a sauce, stewing, or braising.
Find delicious and nutritious alligator recipes at FreshFromFlorida.com/Recipes/Seafood/Alligator.