Alligator meat has a very mild taste and is a versatile substitute in recipes calling for veal, chicken, and most seafood. Choice cuts of meat, primarily the tail and jaw, can be readily used in any recipe. The body and leg meat can be just as tasty with just a little extra preparation and special recipes. Alligator is also low in fat.
Preparation and Freezing Tips
- Remove all sinew and fat, including the yellowish fat between the layers of meat, especially before freezing. (Alligator meat can be frozen up to a year.)
- Remove the white tendons and vessels.
- Cut across the grain for a more tender piece of meat.
- Cube the meat to make it more tender.
- Pound fillets with a meat mallet to make larger cuts more tender.
- G*: top of neck; cube or use mallet
- A: jaw; very tender
- T: tail; very tender
- O*: neck; cube or use mallet
- R: back strap; tender
- B: body
- L*: leg; cube or use mallet
*Less tender cuts.