Alligator Meat
Raw, frozen, cubed alligator meat. Product of USA. Sold in 1lb packages
A raw alligator fillet typically has a pale pink to white color, with a firm, smooth texture. The flesh is lean and slightly translucent, resembling that of chicken or fish.
Alligator meat can be tough, so marinating it for a few hours or overnight in a mixture of citrus juice, vinegar, or a spicy marinade can help tenderize it.
Cooking Methods
Grilling: Cut into steaks or skewers.
Season with spices, oil, and lemon juice.
Grill over medium-high heat for about 4-5 minutes per side.
Frying: Cut into bite-sized pieces, dip in buttermilk, then coat in seasoned flour or breadcrumbs.
Deep fry in hot oil (around 350°F) until golden brown, usually about 3-5 minutes.
Baking: Place seasoned alligator meat in a baking dish.
Add some broth or sauce, cover with foil, and bake at 350°F for about 30-45 minutes.
Stewing: Cut into chunks and brown in a pot.
Add vegetables, broth, and spices, then simmer until tender (about 1-2 hours).
Serving Suggestions
Serve with a dipping sauce, like remoulade or cocktail sauce.
Pair with rice, potatoes, or in a gumbo.
Tips
Don’t overcook; alligator can become tough if cooked too long.
Experiment with different spices and flavors to enhance its mild taste