Crocodile is a white meat with a nutritional composition comparing favourably with that of more traditional meats, for example chicken. It has a delicate flavour so the use of strong marinades is not recommended. Light tropical fruits compliment crocodile meat well.
- Naturally Farm Raised (Australia or Zimbabwe)
- Prepare as you would for a fillet of ocean fish
- Low in fat; very high in protein
Wine Pairing: Red wine like Pinot Noir or a light & dry white wine like Pinot Grigio or Sauvignon Blanc
Crocodile meat is easy to prepare and cook. It should be cooked for two minutes on either side and then allowed to stand for a few minutes. It is best served just cooked (in red meat terms, medium rare). Do not use a large number of ingredients (other than herbs or spices) – no more than three is recommended. If frying, always use butter or olive oil; keep it plain and simple.