Crocodile – Saltwater

Crocodile – Saltwater
Crocodylus porosus
Seasonality: All year
Crocodile flesh is tender and has been compared to a milk-fed veal, or between pork and chicken taste. This species is genuine bush tucker and traditional aboriginal fare.

Cooking Tip!
The best parts of crocodile are the tenderloin and tail fillet which can be cooked in the same manner as a beef steak. The most effective method is char or flat grilling, which induces the smoke flavour. Accompany with Thai spices, balsamic vinegar and garlic or retain authenticity with Australian bush berries such as clove lillypillies, muntharies or native raspberries in confits or rich sauces. Crocodile meat makes an excellent sausage. Serve them with berry relishes, chutneys, sauces or jams.