Crocodile meat is mild in flavor and is often compared to chicken. Depending on where the croc is caught and how it is processed, it may have a slight fishiness. Its white flesh has a firm, tender texture and flakes apart with ease compared to beef or lamb. However, it will not come apart as easily as fish does.

The cut of meat will affect quality significantly. If possible, try to get the tail as this is considered the choicest, tenderest part of the animal. Once cooked, flesh that is still on the bone will fork away easily, a lot like slow-cooked ribs.

Is crocodile meat tough?

Some people find that crocodile is quite chewy and tough. The most common reason is that it has been overcooked. Other types of protein, like seafood, will also turn into leather when left on the heat too long.

If you’re cooking this meat at home, we suggest pan-frying it on high heat for a short time. Two minutes on each side or until it reaches medium-rare is perfect. Allow the crocodile to stand for a couple of minutes before serving.

If you’ve bought frozen fillets some at-home “chefs” recommend cooking from frozen rather than thawing as it loses moisture and flavor when defrosted.

Special tip: Some people find crocodile has a subtle funky, gamey taste to them. To neutralize this flavor, it is best to soak the fillets for three hours in a pint of milk mixed with one tablespoon of salt. This will result in milder tasting meat and a softer, moister texture.