Crocodile

Crocodile (Crocodylus Porosus)

Crocodile

Selection

Catch around mangrove swamps, esuaries, deltas, lagoons, and lower stretches of rivers by using hook and line, bow and arrow, and/or guns.

Storage

Meat can be frozen for long storage.

Preparation

  • •Shoot or stab behind the skull to kill.
  • •Hang or lay down to bleed out.
  • •Cut open, skin, and remove organs from carcass.
  • •Cut carcass into desired cuts of meat.
  • •Can be boiled, grilled, sautéed, stewed, or made into soup.
  • •Pairs well with coconut milk.
  • (“Louisiana Department of Wildlife and Fisheries -Hunting Regulations Overview,”; Rody, 1982)

Photo Source

US Fish & Wildlife Service

Crocodile

Crocodile are very aggressive animals. The saltwater crocodile has a broad body and large head with a wide snout and long muzzle. Crocodile meat is tender and flavorful (Britton, 1995; Rody, 1982).

Traditional Names
  • Hawaiian – moʻo nui
  • Palauan – ius
  • Yapese – gaushe