Meat
Tail
Crocodile tail is the primary culinary portion of the animal—a long cone of firm white muscle that can be filleted, cut into medallions, or cooked in large bone-in sections. It is the tenderest, mildest meat on the carcass and the basis of most commercial crocodile dishes worldwide. Cook hot and brief for steaks and fillets; braise thicker bone-in tail pieces until the meat yields. Avoid drying heat past doneness. The tail also yields excellent strips for stir-fry and skewers when sliced correctly with the grain control in mind.
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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 7.43 g
- Saturated Fat 3.27 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.49 g
- Polyunsaturated Fat 0.67 g
- Cholesterol 69.4 mg
- Sodium 56.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 25.2 g
- Water 62.4 g
- Energy 168 kcal
- Water 62.4 g
- Protein 25.2 g
- Fat 7.43 g
- Saturated Fat 3.27 g
- Monounsaturated Fat 3.49 g
- Polyunsaturated Fat 0.67 g
- Omega-3 0.07 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 350 mg
- Major Minerals 349 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.4 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
Tail meat is the primary lean muscle in lobster, crayfish, and many fish.
History
Indigenous Australian cooking used crocodile tail as a valued protein source.
Commercial farms elevated tail as the premium export and restaurant cut.
Global fine dining and tourist kitchens treated crocodile tail as a signature exotic meat.