Alligator meat

Deep fried alligator tail at a restaurant in Texas

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

Smoked alligator jerky at a store in Richfield, Wisconsin, United States

Alligator meat is the meat from alligators that is for consumption. It has been used both historically and in contemporary times in various cuisines of the Southern United States. Alligator eggs can also be consumed. Alligator meat is high in protein and low in fat, and has a mild flavor and firm texture.

In the United States, outside of a short legal hunting season in some states, it can only be legally sourced from alligator farms. Farmed gator meat is available for consumer purchase in specialty food stores, some grocery stores, and can also be mail ordered. Some U.S. companies process and market alligator meat derived only from the tail of alligators. It can also be made into pet food.

Composition

A 100-gram (3+1⁄2-ounce) reference serving of alligator meat provides 600 kilojoules (143 kilocalories) of food energy, 29 grams of protein, 3 percent fat and 65 milligrams of cholesterol. It also contains a significant amount of phosphorus, potassium, vitamin B12, niacin and monounsaturated fatty acids.

Alligator meat has been described as having a mild flavor and a firm texture. It tastes like quail, with a mildly fishy flavor, and is often chewy, depending on preparation.

Preparation

Various methods of preparation and cooking exist, including tenderization, marination, deep frying, stewing, roasting, smoking and sauteeing. Alligator meat is used in dishes such as gumbo, and is used in traditional Louisiana Creole cuisine.

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

History

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. During this time, it was used in dishes such as gumbo.

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

Harvesting of wild alligator eggs is illegal without a proper permit; violators face serious fines and jail time.

Religion

Islam

It is a matter of ongoing debate among Islamic scholars as to whether alligator meat is halal. Some consider alligator haram as a predatory animal. However, due to their aquatic nature, alligator meat is generally deemed halal, following the same tenets that apply to fish and other scaled aquatic life. Alligator meat is not explicitly condemned under Sharia.

Legal status

United States

In the United States, alligator hunting is legal in Arkansas, South Carolina, Louisiana, Florida, Georgia, and Texas. Additionally, the meat can be sourced from alligator farms.

See also

• Game (hunting)
• Crocodile meat

References

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Further reading

• The Culinary Herpetologist. p. 132.
• Leak, Fred W. (1987). A Further Analysis of Florida Alligator Meat as a Wholesome Food Product. Florida Department of Agriculture and Consumer Services, Division of Marketing.
• Thorbjarnarson, J.; Wang, X.; Schaller, G.B. (2010). The Chinese Alligator: Ecology, Behavior, Conservation, and Culture. Johns Hopkins University Press. p. 153. ISBN 978-0-8018-9348-3. Retrieved October 17, 2019.
• Deutsch, J. (2018). We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States. ABC-CLIO. pp. 3–4. ISBN 978-1-4408-4112-5. Retrieved October 17, 2019.

External links

• Media related to Alligator meat at Wikimedia Commons