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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It is highly perishable and should be cooked or frozen within 1 to 2 days of acquisition.
Yes, it freezes very well. Wrap it tightly in plastic wrap and then foil, or use a vacuum sealer, for up to 6 months.
Fresh tongue should have a mild, clean smell, a firm texture, and no signs of graying or sliminess.
The most common method is boiling or braising with aromatics until tender, then peeling and slicing.
No, the outer skin is very tough and leathery. It must be removed after the tongue has been cooked.
Beef tongue or bison tongue are the closest substitutes in terms of texture and flavor.
Yes, like most tongue meats, it is relatively high in fat compared to skeletal muscle cuts, which contributes to its tender texture.
Rinse it thoroughly under cold running water and scrub the surface lightly with a brush to remove any debris.
Yes, it is an excellent source of heme iron, which is easily absorbed by the body.
raw caribou tongue is a versatile ingredient found in cuisines around the world. With 230 calories per 100g and 15.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 0 recipes featuring raw caribou tongue with step-by-step instructions.
Browse recipes →It has a rich, mild beef-like flavor with a very tender, almost melt-in-your-mouth texture when cooked properly.