Alligator meat

Alligator meat is the meat from alligators that is consumed by humans. It has been used both historically and in contemporary times in various cuisines of the Southern United States. Alligator eggs are also for consumption. 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.

Etymology[edit | edit source]

The word "alligator" comes from the Spanish word "el lagarto", which means "the lizard". This term was used by early Spanish explorers and settlers in Florida to refer to the large reptiles they encountered.

History[edit | edit source]

In the United States, alligator hunting was unregulated until 1967, when the Alligator Control Law was enacted. This law, along with other conservation efforts, has resulted in alligator populations rebounding, and alligator meat is now commercially available.

Culinary uses[edit | edit source]

Alligator meat is used in dishes such as gumbo, and is used in traditional Louisiana Creole cuisine. Sausages are also made from the meat. In the past, it was used in various regional cuisines in the southern United States. Some U.S. companies process and market alligator meat derived only from the tail of alligators.

Nutrition[edit | edit source]

Alligator meat consists mostly of protein. It is low in fat and high in protein, and is also low in calories. It is also low in saturated fat and is a good source of vitamin B12 and monounsaturated fats.

References[edit | edit source]

Alligator meat Resources
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