Crocodile is a white meat similar to that of more traditional meats, for example chicken. It is delicate in flavor so the use of strong marinades is not recommended. Light tropical fruits tend to compliment crocodile meat well. It is more
Crocodile is a white meat similar to that of more traditional meats, for example chicken. It is delicate in flavor so the use of strong marinades is not recommended. Light tropical fruits tend to compliment crocodile meat well. It is slightly higher in cholesterol than other meats but is low in fat and high in protein.
How to Cook
Crocodile is easy to prepare and cook. It is said that it is best to cook from a frozen state as it loses a lot of moisture when thawing. 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). Remove excess fat after cooking. If frying, always use butter or olive oil as they will not impart a flavour that is unique. Do not use margarine as the hydrogenated fats can emit an unpleasant flavour and prevent you from using other dairy products such as cream in the recipe. Keep it plain and simple.
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-The Cook's Compass team
16 August 2007