Meat
Fillet
Crocodile fillet usually means boneless premium meat, most often from the tail but sometimes from choice body strips—pale, lean, and mild with a fine firm grain. It is the cut most diners meet on restaurant menus as “crocodile.” Overcooking is the main risk; the protein goes from tender to rubbery past the just-opaque stage. Sear, grill, or flash-fry; keep marinades light so the clean flavour shows. Pair with citrus, herb, chilli, and tropical fruit salsas. Thaw frozen fillets slowly in the fridge and pat dry before the pan.
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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 11.3 g
- Saturated Fat 4.92 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.82 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 72.6 mg
- Sodium 63.3 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.8 g
- Water 57.1 g
- Energy 197 kcal
- Water 57.1 g
- Protein 21.8 g
- Fat 11.3 g
- Saturated Fat 4.92 g
- Monounsaturated Fat 4.82 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 37.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.62 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 387 mg
- Major Minerals 385 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 72.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.62 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Australian tourism restaurants made crocodile fillet a signature novelty dish.
South African game restaurants plated Nile crocodile fillet with local sauces.
Global specialty importers stocked frozen crocodile fillet for hotel kitchens.