Meat
Fat
Crocodile fat is the pale adipose tissue found along the body and near organs—historically rendered for oil in some indigenous and colonial contexts, and still used sparingly as a cooking fat or baste for lean crocodile meat. Flavour is mild when cleanly rendered; overheating turns it acrid. Render gently, strain, and store cool. Use to baste tail steaks or enrich stews. Fresh fat should be nearly odourless; strong fishy or sour smells indicate poor handling.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 72.7 g
- Saturated Fat 58.4 g
- Trans Fat 0.2 g
- Monounsaturated Fat 11.8 g
- Polyunsaturated Fat 2.45 g
- Cholesterol 84.5 mg
- Sodium 58.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 3.48 g
- Water 15.4 g
- Energy 668 kcal
- Water 15.4 g
- Protein 3.48 g
- Fat 72.7 g
- Saturated Fat 58.4 g
- Monounsaturated Fat 11.8 g
- Polyunsaturated Fat 2.45 g
- Omega-3 0.25 g
- Trans Fat 0.2 g
- Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.99 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 464 mg
- Major Minerals 462 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 84.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.99 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.4 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Rendered or depot fat is nearly pure lipid energy with negligible carbohydrate.
History
Rendered crocodile oil was used in some traditional and colonial applications.
Farm processors separated fat for rendering trials and by-product streams.
Specialty kitchens experimented with crocodile fat confit techniques.