 |
Alligator Meat: GATOR
Wild Caught, USA
The choicest cut is the tail meat which is white and very much like veal in texture. The tenderloin comes from a cylindrical tube inside the tail. The body meat is somewhat darker and has a stronger taste and slightly tougher texture. It is very similar to pork shoulder. Alligator meat tastes somewhere between chicken and rabbit, with perhaps a hint of frog legs. Alligator can be used in jambalayas, soups, and stews |
