World Library  
Flag as Inappropriate
Email this Article

Alligator meat

Article Id: WHEBN0042217079
Reproduction Date:

Title: Alligator meat  
Author: World Heritage Encyclopedia
Language: English
Subject: Meat, Crocodile farm, Samutprakarn Crocodile Farm and Zoo, In vitro meat, Squab (food)
Publisher: World Heritage Encyclopedia

Alligator meat

Blackened alligator at Felix's restaurant in New Orleans, Louisiana, United States

Alligator meat is the meat from alligators that is consumed by humans.[1][2] It has been used both historically and in contemporary times in various cuisines of the Southern United States. Alligator eggs are also consumed by humans. Alligator meat has been described as a healthy meat source for humans due to its high protein and low fat composition. It has been described as being mild flavored and firm in texture.

In the United States, it can only be legally sourced from alligator farms, and is available for consumer purchase in specialty food stores, some grocery stores, and can also be mail ordered.[3][4] Some U.S. companies process and market alligator meat derived only from the tail of alligators.[4]


Alligator meat consists of 143 calories in a 3.5 ounce serving, 29 percent protein, 3 percent fat and 65 milligrams of cholesterol.[3] It also contains a significant amount of phosphorus, potassium, vitamin B12, niacin and monounsaturated fatty acids.[3] It has been described as a healthy meat source for humans due to its overall composition[3] and for being low in fat and high in protein.[5]

Alligator meat has been described as having a mild flavor and a firm texture. It tastes like chicken, but chewy.[5]


Various methods of preparation and cooking exist, including tenderization, marination, deep frying, stewing, roasting, smoking and sauteeing.[3] Alligator meat is used in dishes such as gumbo,[4] and is used in traditional Creole Cuisine.[6] Sausages are also prepared using the meat.[5]

Cuts from the animal used include meat from the animal's tail and backbone, which have been described as "the choicest cuts".[5]


Alligator eggs are also consumed by humans

United States

In the mid-1800s, alligator meat was used in some regional cuisines in parts of the Southern United States.[7] During this time, it was used in dishes such as gumbo.[7]

Alligator eggs were a part of the cuisine in many areas of the Southern United States in the early 1900s.[8] During this time people would harvest the eggs and then sell them as a source of income.[8]

In the mid-1980s, some Kroger grocery stores in the U.S. offered alligator meat to consumers.[4]

Legal status

United States

In the United States of America, alligator hunting is legal in South Carolina, Louisiana, Florida, and Texas. Additionally, the meat can only be sourced from alligator farms.[6]

See also


  1. ^ IFIS Dictionary of Food Science and Technology - International Food Information Service
  2. ^ Marine and Freshwater Products Handbook
  3. ^ a b c d e Miami Spice: The New Florida Cuisine - Steven Raichlen
  4. ^ a b c d Cincinnati Magazine. June 1986.
  5. ^ a b c d New Orleans - Pableaux Johnson, Charmaine O'Brien. p. 50.
  6. ^ a b Producing Meat - Rachel Lynette. pp. 28-29.
  7. ^ a b Alligator - Richard Spilsbury
  8. ^ a b The Alligator and Its Allies - Albert Moore Reese. 1915. pp. 35-36.

Further reading

  • The Culinary Herpetologist. p. 132.

External links

  • Media related to at Wikimedia Commons
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.