Alligator

Alligators are native to warmer climates in the southeastern United States. Alligator meat is a white meat found frequently in Creole and Cajun cooking and Southern regional recipes. The alligator can legally be hunted in Louisiana, Florida, Texas and South Carolina, so that's also where you'd find alligator farms.

Alligator has tender meat that is similar to the texture of pork but is higher in nutritional value, being low in fat and high in iron.

How to Prepare Alligator:
Generously marinade and tenderize your alligator meat to reduce any fishy flavour or tough texture it may have before grilling, baking, or frying. Alligator meat cooks quickly so be sure to keep an eye on its internal temperature, which should reach 165°F.

The alligator tail is one of the softest, most tender cuts of the animal and the tenderloin from the tail is commonly cut into small medallions and served as an appetizer alongside a rich side sauce. The tenderloin is the alligator's most approachable and chicken-like cut, while the legs and body are slightly gamier in flavour and constitute a darker meat. The legs of the alligator can be fried and made into "alligator wings" or mixed with other meats into a sausage. Since the alligator is a big animal, another standard cut is the ribs - which are often marinaded and smoked for several hours before serving.

What Does Alligator Taste Like?
Most people will say that alligator tastes like chicken with a slightly fishy flavour.

What Goes Well with Alligator?
Alligator is used in many Cajun recipes and pairs well with cayenne pepper, hot sauce, bell peppers, mustard and red wine vinegar.