How to prepare Crocodile
Remove much of the fat
About half the fat in crocodile meat is concentrated in large globules and is easily identified and removed with a knife. Smaller sections of fat and the fat marbled through the flesh should be left, as these help maintain the texture and flavour during cooking.
Steaks are cut mainly from the tail. When the backbone is still in, round medallions (which look like tenderloins) can be cut from each side of the vertebrae and underneath. Backstrap steaks, which are more rectangular in shape, can be cut from on top of the backbone. Any offcuts can be diced or minced and used in dishes such as stir-fries or kebabs.
Crocodile meat is normally sold de-boned and steaks are cut by starting at the thick end of the fillet, measuring inwards a few centimetres, and slicing downwards through the fillet.
Chunks and medallions
Chunks and medallions can be cut from any thick part of a fillet or loin.
Squares can be formed by rolling or folding the thin part of the fillet into a size suitable for skewers.
- there is no need to tenderise crocodile flesh. The use of a mallet may only cause damage.
- crocodile takes about the same time to cook as a beef steak of the same thickness. Do not overcook crocodile or it will become very tough.