Meat
American Alligator
A tier
American alligator (Alligator mississippiensis) is the Gulf South’s farmed and wild-harvested crocodilian meat star—technically an alligator, listed among crocodile-menu varieties for culinary grouping. Louisiana and Florida farms dominate supply. Tail meat is white, mild, and fried into iconic gator bites; body meat goes into sauces, sausages, and stews. Flavour is clean and slightly sweet. Wild harvest under tags coexists with large farm production for year-round menus.
Track this ingredient
Characteristics
Preparations
Traits
History
Indigenous Gulf peoples utilised alligators for meat and materials.
Overhunting led to protection; populations later rebounded.
Farming and regulated wild harvest rebuilt a commercial alligator meat industry.
Gator became a mainstream Southern tourism and grocery specialty protein.