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Category: Miscellaneous/Information
Rating: (?) Not Yet Rated
Contributing Chef: james
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Title: . Alligator - Basic Information
Ingredients:
1 Servings
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ALLIGATOR
Method of Preparation:
Long before the fashion industry took a fancy to alligator skins, gator meat was very popular in regions with large crocodilian populations. The hunting of alligators for their skins so depleted the population that broad marketing of the meat was not possible. Now, with a growing network of farms and ranches raising alligators, the populations have been replenished and this delicious meat is available worldwide. It is estimated that the state of Florida is home to over 1,000,000 alligators, not counting those raised on the commercial alligator farms. Most of the commercial gator does not actually get captured in the wild anymore. Like with cattle, alligator ranches and farms have been set up to breed the finest and most delicious gator available. The meat of the alligator is considered a gourmet delicacy, low in fat and calories and high in protein. A 1/4 pound alligator serving has 29% protein USRDA and 3% fat USRDA. The same portion has 143 calories and 65 mg cholesterol, both less than chicken. Alligator is also an excellent source of niacin, the B12 vitamins, and potassium and phosphorous minerals. Not just the tail, but all of the meat of the alligator is edible, and is sold all throughout Florida. Alligator meat averages $5. 00 to $7.00 a pound wholesale. Information Source: Compiled by Joe Comiskey Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 06-11-1997 |
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