About Crocodile Meat
Crocodile is a white meat and its nutritional composition compares favourably with that of more traditional meats. It does tend to have a slightly higher cholesterol level than other meats.
Crocodile meat has a delicate flavour and its taste can often be covered by the use of strong marinades. The fat should be trimmed, as it has an unpleasant taste.
* Crocodile meat is low in fat and high in protein.
* The choicest cuts of meat are the back-strap and tail fillet.
How to Cook Crocodile Meat
Crocodile is easy to prepare and cook. It is best cooked frozen as during any thawing process all the meat juices run out and the flavour is lost. It should be cooked for two minutes on either side and then allowed to stand for a few minutes. It is best served just cooked (in red meat terms, medium-rare). Do not use a large number of ingredients (other than herbs or spices) – no more than three is recommended. If frying, always use butter or olive oil as they will not impact a flavour that is unique or different. Do not use margarine as the hydrogenated fats can impact an unpleasant flavour and prevent you from using other dairy products such as cream in the recipe. Keep it plain and simple.