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      Alligator meat is the meat from alligators that is for consumption. In the United States, alligator meat is commonly eaten, where it is regarded as a delicacy and staple in local cuisines both historically and in modern times. Alligator eggs can also be consumed. Alligator meat is high in protein and low in fat, and has a mild flavor and firm texture.

      In the United States, gator meat is available for consumer purchase in specialty food stores, some grocery stores, and can also be mail ordered.


      Composition


      A 100-gram (3+1⁄2-ounce) reference serving of alligator meat provides 600 kilojoules (143 kilocalories) of food energy, 29 grams of protein, 3 percent fat and 65 milligrams of cholesterol. It also contains a significant amount of phosphorus, potassium, vitamin B12, niacin and monounsaturated fatty acids.
      Alligator meat has been described as having a mild flavor and a firm texture. It tastes like quail, with a mildly fishy flavor, and is often chewy, depending on preparation.


      Preparation


      Various methods of preparation and cooking exist, including tenderization, marination, deep frying, stewing, roasting, smoking and sauteeing. Alligator meat is used in dishes such as gumbo, and is used in traditional Louisiana Creole cuisine. It also can be made into pet food.
      Cuts from the animal used include meat from the animal's tail and backbone, which have been described as "the choicest cuts".


      History




      = United States

      =
      In the mid-1800s, alligator meat was used in some regional cuisines in parts of the Southern United States. During this time, it was used in dishes such as gumbo.
      Alligator eggs were a part of the cuisine in many areas of the Southern United States in the early 1900s. During this time people would harvest the eggs and then sell them as a source of income.
      Harvesting of wild alligator eggs is illegal without a proper permit; violators face serious fines and jail time.


      Religion




      = Islam

      =
      It is a matter of ongoing debate among Islamic scholars as to whether alligator meat is halal. Some consider alligator haram as a predatory animal. However, due to their aquatic nature, alligator meat is generally deemed halal, following the same tenets that apply to fish and other scaled aquatic life. Alligator meat is not explicitly condemned under Sharia.


      Legal status




      = United States

      =
      In the United States, farming alligator for meat and hides is legal and practiced in states such as Georgia, South Carolina, Alabama, Arkansas, Mississippi, North Carolina, Florida, Louisiana, and Texas.
      Alligator hunting is legal in Arkansas, South Carolina, Louisiana, Florida, Georgia, and Texas.


      See also



      Game (hunting)
      Crocodile meat


      References


      .


      Further reading


      The Culinary Herpetologist. p. 132.
      Leak, Fred W. (1987). A Further Analysis of Florida Alligator Meat as a Wholesome Food Product. Florida Department of Agriculture and Consumer Services, Division of Marketing.
      Thorbjarnarson, J.; Wang, X.; Schaller, G.B. (2010). The Chinese Alligator: Ecology, Behavior, Conservation, and Culture. Johns Hopkins University Press. p. 153. ISBN 978-0-8018-9348-3. Retrieved October 17, 2019.
      Deutsch, J. (2018). We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States. ABC-CLIO. pp. 3–4. ISBN 978-1-4408-4112-5. Retrieved October 17, 2019.


      External links


      Media related to Alligator meat at Wikimedia Commons

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