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Eating Alligator: Why Not?

Eating Alligator: Why Not?

When customers come in our markets to buy ingredients for a low-country boil, they often buy shrimp and crabs but defer buying sausage until they go to the grocery store.

“We’ve got sausage for sale,” our fishmongers tell them, pointing to our refrigerated section, where we offer a delicious sausage made of pork and alligator meat.

“Alligator?” asks one horrified couple.

“It’s great,” says Fishmonger Greg Zimmerman. “I had some for the first time recently and was surprised how flavorful it is. And to put it in a boil, well, it’s perfect for that.”

Some people gamely try the gator pork sausage, while others say they think they will stick to the regular sausage. Those who have tried it come back and tell us that it was a wonderful addition to their boil.

And the gator pork sausage isn’t the only alligator product available in our markets.

We also offer packets of frozen alligator fillets to bake, fry or throw on the grill.

Alligator meat has been described as a healthy meat source for humans due to its high protein and low fat composition.

“Small cutlets turned in a hot skillet with lemon, roasted cherry tomatoes, and capers is a divine way to enjoy gator. The meat also grills well, but be careful to avoid overcooking” says The Daily Meal. “Of all the frozen products we offer – including our snow crabs – alligator is my favorite,” says Kyle Clossick, a veteran fishmonger at Seaview. “I like the texture and the taste – it’s like a spicy chicken.”

But don’t take our word for it – try it yourself.

Alligator in Garlic-Wine Sauce

2 pounds alligator meat cut into cubes
3 tablespoons fresh lime juice
salt and pepper to taste
all-purpose flour for dusting
2 tablespoons olive oil
1 tablespoon minced garlic
½ cup white wine

1. Toss alligator cubes with lime juice, cover, and refrigerate for 1 hour to marinate.

2. Squeeze any excess liquid from alligator and place into a large bowl. Season with salt and pepper, then toss with enough flour to coat. Remove alligator, shake off excess flour, and set aside.

3. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add alligator, and cook until firm and opaque, 5 to 6 minutes. Place alligator into serving dish, then pour wine into skillet and simmer until thickened, about 2 minutes. Pour sauce over alligator to serve.

Preparation Time: 1 hour, 30 minutes/Serves 8/ 316 calories per serving

Recipe from

1 Comment

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