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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, alligator tail meat is a very lean, high-protein meat that is low in saturated fat and cholesterol. It is rich in essential nutrients like Vitamin B12 and omega-3 fatty acids, which support heart health and energy metabolism.
Alligator tail is an exceptionally high-protein food, providing approximately 28.9g of protein per 100g serving. This makes it an excellent choice for muscle building and repair, comparable to or higher than many traditional meats.
Yes, alligator tail meat is perfectly suited for keto and low-carb diets because it contains 0g of carbohydrates. Its high protein content and low fat profile make it a clean, nutrient-dense protein source for those in ketosis.
Alligator tail is often described as having a mild, versatile flavor that is a cross between chicken and a firm white fish. It has a unique texture that is slightly firmer than chicken but tender when prepared correctly.
It can be grilled, blackened, fried, or used in stews like gumbo. Because it is very lean, it is best cooked quickly over high heat or slow-braised to prevent it from becoming tough or rubbery.
No, alligator meat is generally not considered kosher or halal. In Jewish dietary law, it lacks the required physical characteristics of land animals, and in Islamic law, most reptiles and predatory animals are prohibited for consumption.
Yes, it is an excellent weight-loss food due to its low calorie count (137 cal per 100g) and high protein density. The high protein content promotes satiety, helping you feel full for longer periods while maintaining a caloric deficit.
alligator tail meat is a versatile ingredient found in cuisines around the world. With 137 calories per 100g and 28.9 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Fresh alligator meat should be stored in the coldest part of the refrigerator and used within 1-2 days. For long-term storage, it should be vacuum-sealed and frozen, where it can maintain its quality for up to 6 months.
While the tail is the most tender cut of the alligator, it can still benefit from tenderizing. Many chefs recommend marinating the meat in an acidic liquid like buttermilk or lemon juice, or using a meat mallet to ensure a more tender bite.
If alligator is unavailable, chicken breast or veal are the closest substitutes in terms of texture and mild flavor. For seafood-based recipes, a firm white fish like grouper or swordfish can also work as a replacement.