Alligator Tenderloin Tail Meat
8 vacuum sealed 5 lb. packs (approximately 40 lbs.)
Long a staple of traditional Louisiana Creole cuisine, alligator meat is lean, firm, pinkish in color, low in fat and cholesterol, and high in protein and iron. The tenderloin, a muscle that runs next to the tailbone and spinal column of the gator, is the most tender of the alligator cuts.
Alligator tenderloin somewhat resembles veal and tastes like a cross between frog legs and turtle meat. It adapts to many types of seasonings and the flaky, white meat can substitute for veal, seafood, or chicken in many recipes.
RECIPES & TIPS
Alligator is best cooked either very quickly (fried or seared) or very slowly on low heat (stewing or braising). Many people recommend marinating alligator meat to introduce extra flavor. Whether marinating or not, be sure to pat the meat dry prior to cooking it for a better sear.
Alligator can also be tenderized, fried & served with a savory sauce. It is also delicious in stews & gumbos.
Pair alligator with flavors like bacon, garlic, chile, lemon and/or beer.