Alligator

If you are looking for the new product that is good for you… a healthful and unusual alternative to beef, poultry, and fish, then look no further… alligator is here.

Alligator is extremely low in cholesterol and high in iron. This would mean little if it didn’t taste good. Fortunately, alligator is a surprisingly delicate meat. You may cook it any way that you would beef, pork, chicken, or even fish, and it will lend its over distinctive flavor to any recipe. Beware; however, this is not your common game meat. Marinating it excessively will completely cover the distinctively delicious flavor sometimes described as a cross between two delicacies, frog’s legs and turtle. Alligator is a definite must in “Cajun” cuisine but excellent in any imaginative way that you can come up with.

Alligator meat should be thoroughly cooked and never served rare. However like pork, you mush be careful not to overcook it, particularly when baking or broiling, this will dry out the meat. Marinating the meat for up to 6 hours helps to tenderize. This is not necessary when making sauces or stews, as the long slow heating in that type of dish will tenderize the meat sufficiently. You will also find that certain cuts will not need tenderizing or that some cuts have been mechanically and otherwise tenderized in the processor.

At a time when growth and profits for red meats are slim, and even seafood seems to be hitting a plateau, alligator is a product that excites consumers in uniqueness and healthful benefits. Farm raised alligator has continued to increase productions, while the no longer endangered wild Louisiana Alligator, having enjoyed resounding increase in population, providing more and more meat each year. Alligator is both a delicacy and everyone’s health food, a product for now and many more to come.