what does alligator meat taste like?

Answer 1

I work at a restaurant that sells gator on our menu. It tasted like a combo of chicken and calamari. It's okay but i think it's a required tasted and not something that can be eaten all the time like calamari and other foods.

Answer 2

Alligator Meat Taste

Answer 3

This Site Might Help You.

RE:
what does alligator meat taste like?

Answer 4

Alligator meat tastes somewhere between chicken and rabbit, with perhaps a hint of frog legs.

Answer 5

Alligator is a delicacy and tastes like a cross between chicken and fish. Highly recommended.

Answer 6

I heard it taste like a hint of crab. If you watch Bizarre Foods with Andrew Zimmerman (on the travel channel), there is an episode where he goes to the Southern States and tries alligator tail. He said it has this cross between fish and crab meat.

Answer 7

Chicken

Answer 8

If everything tastes like chicken, chicken must have no taste. If that is true, then it tastes like alligator. I found gator meat to be blande, chewy, and unappealing.

Answer 9

It's taste like Chicken.

Answer 10

I agree with Barkley... except for me the 3rd meat is a hint of veal instead of frog.

One of the 7 greatest meals I have ever eaten was about 35 years ago. I was meandering along a byway somewhere near the St. John's River in northeastern Florida when I noticed a lighted large sign in front of a place promoting "FRESH CAUGHT WILD GATOR TODAY WHILE IT LASTS!". The restaurant was a run down 2 room shack like place with old and tattered tables and counter stools and what seemed to be 50 years of grease on the walls, and it was run by a short, beefy, thick-necked, 55ish guy with the broadest southern drawl who seemed to come right out of central casting for an aging redneck. But the place smelled great and my eyes really popped out when I noticed he had (for the early 70s) quite a good wine selection! The restauranteur claimed the gator (still a protected species then) was one that threatened people and had to be destroyed by the local animal control authority who called him to take the carcass; such happened he said only 2 or 3 times a year. He had 3 or 4 dishes of it on a chalkboard menu, including gator tail steaks in a
wine sauce made of marsala and muscadine wines. Oh my God was it good!!!!! I enjoyed it with a Californian Louis M. Martini white wine as I recall, and side orders of rice and collards.