Meat | Gluten Free Low Carb High Protein

Alligator Meat

Alligator mississippiensis Allergen-Free
Alligator Meat

Sourcing & Taxonomy

  • Family Alligatoridae
  • Primary Cuisine Southern US
  • Seasonality Year-Round (farmed)
  • Source Farm-raised or wild-caught alligators

The Forktionary Angle

"Exotic Delicacy: The Taste of the Louisiana Bayou."

Definition

Lean, white meat from alligator tail and body, often compared to chicken or fish, popular in Southern US cuisine.

Sensory Profile

TasteMild, Slightly Gamey, "Chicken-like" or "Fish-like"
TextureFirm, Lean, Chewy (if overcooked)
AromaMild, Slightly Earthy
AcidityLow

Technical Metrics

Frozen Shelf Life

Up to 9-12 months when properly frozen and vacuum-sealed.

Popular Cuts

Tail meat is the most popular, prized for its tenderness.

Protein Content

High in protein and low in fat, comparable to chicken breast.

Nutrition Facts

Per 112g (4 oz)
Calories139 kcal
Total Fat2.8 g
Saturated Fat0.9 g
Trans Fat0 g
Cholesterol65 mg
Protein28.6 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium20 mg
Iron1.9 mg
Potassium230 mg

Chef’s Secret

Brining alligator meat for a few hours before cooking helps tenderize it and can reduce any potential "gamey" flavor, resulting in a more succulent dish.

Substitutions

Best Match

Chicken (Dark Meat)

1:1

Similar texture and mild flavor, good for most recipes.

Pork Tenderloin

1:1

Lean cut with a mild, slightly firmer texture when cooked.

Mahi-Mahi

1:1

For a "fish-like" texture alternative, particularly fried applications.

Rabbit Meat

1:1

Gamey, lean white meat, excellent for stews and frying.

Buying Guide

Purchase from reputable suppliers. Look for white to pale pink flesh with no strong odor.

Flavor Pairings

Cajun spices Lemon Garlic Bell Peppers Onions Hot Sauce Corn.