| Size: |
Box (approx 5 lbs)
|
| Features: |
Frozen |
| Origin: |
Louisiana |
The tenderloin is the most tender of the alligator cuts and has a delicate flavor. The tenderloin runs next to the tailbone and spinal column of the gator.
The flavor of Alligator is described as a cross between frog legs and turtle meat and its texture is compared to veal. Alligator meat is white and flaky, and extremely low in cholesterol and high in iron levels.
Keep alligator tenderloin meat frozen until you're ready to use it.
For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.
Alligator has a high water content so it is best sautéed. Many people recommend marinating alligator meat to further tenderize it. However, be warned: marinating excessively will completely cover the distinctively delicious flavor. Whether marinating or not, be sure to pat the meat dry prior to cooking it for a better sear.
Alligator can also be pounded and served with a savory sauce. It is delicious when added to a gumbo or fried.
When considering how to cook your gator meat, keep in mind that alligator (like squid) is best cooked either very quickly or very slowly on low heat (stewing or braising). Doing so will keep the meat tender.
Alligator Recipes
0 Items in Cart
