Meat
Tail Fillet
Crocodile tail fillet is the boneless meat stripped from the muscular tail—the most tender, mild, and commercially prized portion of the animal. Texture is firm yet fine, cooking from translucent pale to opaque white; flavour is clean and slightly sweet, often compared to a cross of chicken and firm white fish. Portion into steaks or strips, sear hot and brief, and do not push past just-cooked or the fibres tighten. Marinades with citrus, chilli, and herbs suit the mild base. Excellent for grilling, pan service, and upscale plate presentations.
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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 10.9 g
- Saturated Fat 4.7 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.23 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 70.9 mg
- Sodium 57.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22 g
- Water 61.1 g
- Energy 186 kcal
- Water 61.1 g
- Protein 22 g
- Fat 10.9 g
- Saturated Fat 4.7 g
- Monounsaturated Fat 5.23 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.15 g
- Trans Fat 0.2 g
- Vitamins 38.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.04 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 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 405 mg
- Major Minerals 404 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.9 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: 6.04 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Australian farms marketed boneless tail fillet as the premium crocodile cut.
Thai restaurants featured crocodile tail fillet in stir-fries and salads.
Export vacuum packs made tail fillet a global specialty protein.