Alligator Bite
First of all, I’m looking for an exotic food. Somebody
told me that Harry’s Old Place restaurant in Winter Haven is serving exotic
food. Then my family and I went there and ate even meeting the owner of the
restaurant Ms. Ginny whom I had a short chat about their appetizer the
alligator bite. She said it is one of the menu that people are curious about
and sells fairly among her customers. When it was served it looked like chicken
nuggets, it was deep fried in batter, taste like chicken but the texture is
tougher, seems like it has cartilage, but also has a bit of a game bird taste
to it. I can say that it also has a taste of fish in it, a swampy kind of
taste. It is my first time to eat it and I would say it is ok; my 8 year old
son was ok with it too.
Cooking and eating alligator according to what I read is
uniquely Southern and can be found in the south from New Orleans to Memphis to
Charleston, South Carolina to Miami. It is estimated that in the first year of
legal alligator hunting, 90 percent of the meat went to waste. Most people did
not realize how good it was, and even if they did, there was no approved
facility for processing and marketing it. But all of that has changed.
Facilities are now available to process fresh alligator meat under USDA
inspection. There are several different kinds of meat on an alligator. The tail
is white, very much like veal, and is tender enough to fry or sauté just as you
would veal. Meats from the legs are dark and much less tender, more the color
and texture of beef shank, and are best used for soup. The body meat is between
the two in terms of color and tenderness – more like shoulder of pork.
Alligator is very adaptable to a variety of preparation
methods. Many chefs simply grill, sauté, or fry the various cuts of meats and
serve it as a part of a main entrée. Restaurants frequently serve alligator as
an appetizer just like Harry’s Old place, the restaurant I went to. Producers
and processors in the alligator business are also pursuing more value-added
products like sausage and ground patties. Alligator is usually purchased
frozen. Alligator meat is sold frozen as a bone-in, deboned, or deboned and
tenderized product. Handle the meat as you would any other frozen product; mark
the package with the date you purchased it and make sure it is tightly wrapped
to prevent freezer burn. Thaw the meat in the refrigerator and use promptly. Do
not re-freeze once thawed. If fresh, remove all excess fat on the outside of
the cut and between the meat layers. For extra tenderness, use a meat mallet or
a cuber and then cut across the grain of the meat to yield meal-sized portions.
For freezer storage, wrap tightly with cellophane and freezer paper to prevent
freezer burn for up to four months.
Alligator
has its own unique flavor that is easily enhanced with seasoning and sauces.
Many of our favorite recipes for veal, chicken and seafood can be successfully
prepared with alligator. In braising
alligator:
Rinse crocodile or alligator tail meat, pat dry with a paper towel, and cut
into cubes. Sauté onions and spices in a skillet. Add meat and a small amount of
cooking liquid. Simmer until tender, about 40 minutes. In pan-frying alligator: Rinse crocodile or alligator tail
steaks and pat dry with a paper towel. (For blackened alligator steak, rub meat
with a mixture of spices.) Heat a skillet until hot. Add oil or butter. Sear
steak for two minutes, turn and sear the other side for another two minutes.
Larger steaks may take up to a total of five minutes. For alligator balls, mix
ground meat with egg and spices, dredge in flour, and fry until brown. In stewing alligator: Rinse
crocodile or alligator meat, pat dry with paper towel, and cut into cubes.
Dredge in flour and spices. Brown in oil if desired. Then put in a Dutch oven
and cover with liquid and herbs, spices, and vegetables. Cook in a preheated oven at 325°F (160°C), or on the
stovetop over low heat until meat is tender. In grilling alligator: Rinse crocodile or alligator tail and
pat dry with paper towel. Marinate in milk and spices for three hours. Drain marinade and pat meat
dry. Brush tail meat with oil and place on prepared grill with rack about 4 to
6 inches (10 to 15cm) from the heat source. Grill for about 10 minutes on each
side. While in broiling alligator:
Rinse crocodile or alligator tail, pat dry with paper towel, and cut into
slices. Lay slices on broiler pan, brush with butter, and place 6 inches (15cm) from element. Broil 10 to 15
minutes, turning halfway through.
The best thing about alligator,
however, is the health benefit derived from its ingestion. High in protein and
low in calories, fat, saturated fat (the one that is bad for you), and
cholesterol. Alligator offers flavorful, succulent options to the usual dining
fare. It is also a superb source of Omega-3 fatty acids, the kind that have
people clamoring for salmon and cold-water fish that protect against heart
disease. Chinese cuisine based on
traditional Chinese medicine considers alligator meat to be a curative food for
colds and cancer prevention, although there is no real evidence to support
this.
As people begin to discover this
tasty source, consumption continues to increase. In fact sources state that
approximately 1 to 1-1/2 million pounds of alligator meat are now consumed in
the United States alone each year. The “other white meat” product typically
costs anywhere from $8.00-$10.00 per pound, but to keep your heart healthy, it
is definitely worth the price! Anyway American alligator, the source of legal
alligator products sold in the United States, has already been removed from the
endangered species list for over 10 years. This has changed due to the
alligator’s industry’s conscientious effort in preservation programs that
protect the wild alligator in its natural habitat. Now when consumers select
alligator products, they are actually making an investment in preserving the
American alligator as a viable natural resource.
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