meat

American Alligator

Texture of Chicken crossed with Squid, & a hint of Crab flavor.

Savory, Slightly Sweet, Robust

The Alligator has multiple cuts with the tail meat being the most prized for quick cooking methods, and the legs, ribs, and other cuts have been reserved for sausages and slower methods like stews, soups, jambalaya, and gumbos. The description of Gator meat is as varied as its culinary applications. Personally, (being from a Gulf state), I like to say it has a resemblance of rabbit... if rabbit were a fish. It has a texture of chicken crossed with squid, and a hint of crab flavor. You can make your own comparisons and analogies once it hits your test kitchen.

Quick Facts

Commonly Known As:
Alligator, Gator

  • Species Name

    Alligator

  • Latin Name

    Alligator mississippiensis

  • Origin

    Florida & Louisiana

  • Harvest Method

    Hook & Line

  • Range & Habitat

    Eastern United States

  • Producer

    SFS Partnership

Seasonality
Spring
Summer
Fall
Winter
Year Round

Range & Habitat

about the fishery

SFS Partnership

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