Most alligator comes from Louisiana. Alligator can be sold either wild, which is difficult to get commercially, or more commonly farm raised. The meat is used for a variety of different Creole dishes, and is popular throughout the country. Most alligator is processed in September.
Taste
Alligator is a light-colored meat that has a unique mild taste, that is neither chicken nor pork. Alligator meat is grown in water and has a fishy aftertaste.
Texture
To accurately describe the texture, it is a marinate between the chicken and halibut. It has the meatiness of halibut, and the tooth of chicken. Because it is a water mammal, alligator meat can have a watery texture, with a little fat and not a lot of sinew.
Best Methods of CookingTail and Jaw- the largest pieces of meat in an alligator, can be cut into medallions and sautéed or grilled
Ribs- good for BBQ
Body and Leg- tougher cuts of meat, best for stews, casseroles and soups
Presentation include Alligator Jambalaya and Breaded Alligator Medallions with Caper Sauce
Worst Methods of Cooking
The meat should not be seared or served rare.
Degree of Doneness
Thoroughly cooked (like chicken).
Why Buy Alligator
Unavailable in most restaurants, alligator is more than a novelty, it is another example of a meat high in protein, low in calories, fat and cholesterol. Alligator meat is a good source of Omega-3 fatty acid, which is good against heart disease.