alligator

Alligator is an interesting meat and is favored in cooking around the world.

Alligator meat has nutritional attributes that appeal to the health aware individual. Compared to other meats, alligator is a lean meat that is low in fat and cholesterol and high in protein

Alligator meat is resourceful and can be easily substituted in most recipes for chicken, veal or fish.

The white meat has a fine, light grained texture that many people compare to pork and chicken. However, alligator meat has its own unique flavor that is easily improved with seasonings and sauces.

When compared to other meats, farm raised alligator is low in fat and calories and high in protein. It is a superb source of both niacin and the B12 vitamins and is a good source of potassium and phosphorus minerals. It is also low in sodium and cholesterol.

Per 100 g meat, alligator contains

• Calories(143)
• Fat (3%)
• Protein (29%)
• Cholesterol (0 mg)
• Total Carbohydrates (0 g)

Just like any other meat, exotic alligator meat can be bought in a variety of cuts from different parts of the animal including tail meat fillets, ribs, nuggets and wings. The tail and jaw are generally considered the choice cuts of meat. With a little extra preparation the body and leg meat can be just as tasty.

Regardless of the cut of meat you are using, all fat (including the yellowish fat between the layers) and sinew should be removed before preparing or freezing. Body and leg meat cuts work well for burgers, casseroles, ground meat, soups and stews. The jaw and tail meat work well for baked cutlet recipes and fried foods.

Alligator meat is normally sold as a bone-in, de-boned or de-boned and tenderized product. Alligator meat is commonly purchased frozen but can also be obtained fresh at some local fish markets.