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Q: Is this just alligator meat or has sodium phosphate, sodium tripolyphosphate which adversely affects liver and kidney function or any thing else been been added to the meat Is this just alligator meat or has sodium phosphate, sodium tripolyphosphate which adversely affects liver and kidney function or any thing else been been added to the meat
A: Ingredient list : Boneless alligator filet, [alligator meat], water , sodium tripolyphosphate.
Q: Is this alligator wild or farm-raised? Is this alligator wild or farm-raised?
A: Our alligators are farm-raised.
Q: what is the best way to cook gator tenderloin what is the best way to cook gator tenderloin
A: The best method to cook tenderloin is going to be based off personal preference. You can pan sear it on a skillet, grill it, or breaded and fried.
Q: Does the tenderloin come with the fat pictured in the photograph? Does the tenderloin come with the fat pictured in the photograph?
A: No, the product does not come with the fat strip.
Q: How many comes in a pack and what size How many comes in a pack and what size
A: The amount of filets in the package varies on size of each therefore it is not measured by the amount of filets included but by the total weight of the package.
Alligator meat tastes similar to white colored fish and has a texture like rabbit meat. Gator meat is the perfect meat for marinating. There are many ways to cook Alligator tenderloin, but grilling or frying are the preferred techniques used by cajun chefs.
Alligator tenderloins are by far the best meat you have ever tasted. Alligator Tenderloin is a very tender white meat, coming from the alligator tail. Alligator tenderloin meat is almost white in color.
Cajun.com offers farm raised alligator tenderloin meat. Alligator tenderloin is versatile and can be used in any recipe that calls for veal, seafood, or chicken. Its flavor easily adapts to seasonings, and alligator tenderloin can be smoked, fried, grilled, or stir-fried. Alligator tenderloin meat is considered cooked when it is white all the way through.
The tenderloin is the most tender of the alligator cuts and has a delicate flavor. The tenderloin runs next to the tailbone and spinal column in the tail of the gator.
Alligator tastes like a cross between frog legs and turtle meat and its texture is veal-esque. Alligator meat is white and flaky, and extremely low in cholesterol and high in iron levels. Alligator is usually considered to be a relatively healthy dish. It is generally quite lean, and contains almost no saturated fat. Gators are also high in a number of essential vitamins and minerals. It is a healthy alternative because Alligator is typically a very lean meat as it provides all the tenderness, making it low in cholesterol and for this reason alligator is often considered a “heart-healthy” food. The flavor of Alligator is described as a cross between frog legs and turtle meat. Alligator meat is white and flaky it contains quite a few, including potassium, iron, and vitamin B-12. It is very high in protein and dietary fiber as well.
Cajun.com Louisiana Alligators are raised as naturally as possible. No growth hormones, steroids or drug residues reside in Alligator meat. Louisiana Alligator is the natural choice for healthy eating, Discover for yourself why Alligator meat is becoming a leading culinary trend in U.S.A.
One possible reason behind the rise in popularity of eating gator is the amount of protein packed into the meat. A 3.5 ounce of alligator contains 46 grams of protein, double the amount contained in a comparable serving size of beef.
|Size||16 oz. (1 lb.)|
|Calories from fat||1.5|
|Serving per container||4|
|Serving Size||4 oz|