Commissioner Adam H. Putnam

Alligator Meat, Skins and Hides

Attributes, Handling, Cooking and Nutrition

The white meat has a fine, light-grained texture that many people compare favorably to pork and chicken.

Buying, Storage and Handling

Remember to purchase seafood last and keep it cold during the trip home.

Frozen: Alligator is usually purchased frozen. Alligator meat is sold frozen as a bone-in, deboned, or deboned and tenderized product. Handle the meat as you would any other frozen product; mark the package with the date you purchased it and make sure it is tightly wrapped to prevent freezer burn. Thaw the meat in the refrigerator and use promptly. Do not re-freeze once thawed.

Fresh: Remove all excess fat on the outside of the cut and between the meat layers. For extra tenderness, use a meat mallet or a cuber and then cut across the grain of the meat to yield meal-sized portions. For freezer storage, wrap tightly with cellophane and freezer paper to prevent freezer burn for up to four months.

Preparation

Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.

Always marinate seafood in the refrigerator.

Discard marinade; it contains raw juices which may harbor bacteria.

When marinade is needed for basting reserve a portion before adding raw seafood.

Cooking

Alligator has its own unique flavor that is easily enhanced with seasonings and sauces. Many of your favorite recipes for veal, chicken and seafood can be successfully prepared with alligator.

Nutrition

Nutritional values for approximately 3.2 ounces (100 grams) of raw, edible portions

Nutritional Values - Alligator
Description Amount Unit
Calories 232 cal
Calories From Fat 38 cal
Total Fat 4 g
Saturated Fat 0 g
Trans Fatty Acid 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Protein 46 g
Omega 3 Fatty 0 g

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