Three Iguanas (Approx. 3lb Each, 9lbs Total)
Iguana meat is considered a delicacy in parts of Central & South America, and is also consumed in some parts of the Caribbean. It is very lean, higher in protein than chicken, rich in minerals like calcium & magnesium. It has a pinkish tint and a fishy aroma, but its flavor is fairly mild – tasting somewhat like pork or chicken. It is adaptable to a wide variety of ingredient pairings.
These iguanas are sold whole, skin & head off, and gutted.
They are green iguanas (Iguana iguana, aka American iguana, garrabo), a very destructive, rapidly expanding invasive species in Puerto Rico, where they are wild-trapped on fruit farms, nature reserves, and state forests. Left unchecked, they breed very quickly, outcompete local wildlife for plants, and damage roads & yards with their burrowing habits. They have been harvested by licensed government agents & processed in FDA approved facilities.
Like wild boar, you’re actually helping the environment by eating them, as doing so creates market demand and financial incentive for trappers to catch them.
* Minimally Processed, No Chemical Ingredients
Store whole iguanas in your freezer, then thaw them completely before cooking.
RECIPES & TIPS
Iguana meat is perhaps best slow cooked (stewed, cooked into soup, or braised in a dutch oven or pressure cooker). Though in some countries is sometimes roasted, grilled, or fried.
In Western Mexico iguana meat is often used in stews, tacos, flautas, tamales, or roasted & served with mole. In the Caribbean it’s often stewed in coconut milk.
Try pairing iguana meat with ingredients like almonds, coconut milk, lime, beans, plaintains, banana, rice, yucca, chilies, cumin, curry spices, jerk spices, and any other flavors that pair well with chicken.
Recommended Internal Temperature:
Like chicken, iguana can carry salmonella, and should thus be cooked to an internal temperature of 165°F for safety.